Sweet Vegan Love Letter Pastries (Print Version)
# Ingredients:
→ Pastry Dough
01 -
240g plain flour
02 -
2 tablespoons caster sugar, plus extra for sprinkling
03 -
220g dairy-free block butter, cold and cut into small cubes
04 -
Ice-water, as needed (1-2 tablespoons)
→ Filling and Finishing
05 -
1 jar vegan-friendly strawberry jam
06 -
Dairy-free milk for brushing
07 -
Icing sugar for dusting
# Instructions:
01 -
Sift flour and sugar in a medium bowl. Add cold cubed dairy-free butter and mix until the mixture resembles sand. You can use hands or a food processor.
02 -
Gradually add ice water, 1/2 tablespoon at a time, until dough comes together. Aim for a smooth, slightly sticky consistency.
03 -
Wrap dough in greaseproof paper and refrigerate for 30 minutes until firm.
04 -
Preheat oven to 170°C fan. Line two baking trays with greaseproof paper.
05 -
Roll dough between floured greaseproof paper into a large rectangle. Cut into 10cm diamond shapes. Cut hearts from remaining dough.
06 -
Add strawberry jam to diamond centers. Fold three corners (sides and bottom) to center like an envelope. Press to seal. Brush with dairy-free milk and top with heart cutouts.
07 -
Sprinkle with sugar and bake for 20-25 minutes until golden brown. Allow to cool and crisp up before dusting with icing sugar.
# Notes:
01 -
Best eaten on day of making or within 2 days
02 -
Store in fridge and bring to room temperature before serving
03 -
Can be finished with a simple glaze if desired