So much more meaningful than a schmaltzy Valentine’s card, these pastry envelopes are filled with strawberry sweetness and sealed with a loving kiss. Mwah!
Edible love letters
Ingredients
12
pieces
-
- 375 g
- 12 tsp
- 1
- 1 tbsp
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Preparation
Preheat the oven to 200°C, fan 180°C, gas 6 and line a large baking tray with baking paper. Unroll the shortcrust pastry, keeping it on the lining paper. Using a 7cm square cutter, stamp out 12 squares and use the offcuts to cut out 12 small hearts.
Position one of the squares as a diamond on the lined tray and place a heaped teaspoon of jam in the middle for sweetness. Bring both side points together so they slightly overlap over the jam and then bring the bottom point up and pinch the edges to seal. Place a pastry heart in the middle and then repeat with the remaining squares, spacing them out on the tray.
Gently beat the egg and then brush it all over the pastries and sprinkle with the sugar for crunch. Bake for 20 minutes, until the pastry is crisp and golden. Remove from the oven and leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition per serving
Kcal
145
Fats (g)
9
Proteins (g)
2
