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Vegan Love Letter Pastries Recipe

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4.2 from 57 reviews

These Vegan Love Letter Pastries are deliciously flaky, golden-brown pastries filled with sweet strawberry jam. Made with dairy-free butter and no animal products, they deliver a perfect buttery crust and a crisp texture, ideal for sharing at tea time or as a delightful snack.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Pastry Dough

  • 240g plain flour
  • 2 tablespoons caster sugar (plus extra for sprinkling)
  • 220g dairy-free block butter (cold and cut into small cubes)
  • Ice-water, 1-2 tablespoons (added gradually)

Filling and Topping

  • 1 jar vegan friendly strawberry jam
  • Dairy-free milk (for brushing)
  • Extra caster sugar (for sprinkling)
  • Icing sugar (optional, for dusting)

Instructions

  1. Mix Dry Ingredients: In a medium-sized mixing bowl, sift together the plain flour and caster sugar. This ensures there are no lumps and helps distribute the sugar evenly.
  2. Add Butter: Add the cold, cubed dairy-free butter to the flour mixture. Mix by hand or use a food processor until the mixture resembles coarse sand, ensuring the butter pieces are well incorporated.
  3. Add Ice Water: Gradually add ice water, half a tablespoon at a time, mixing gently until the dough comes together. You will likely need 1 to 2 tablespoons. The dough should be smooth and slightly sticky but not too wet or dry.
  4. Chill Dough: Wrap the dough tightly in greaseproof paper and refrigerate for 30 minutes or until firm. This step helps prevent sticking and makes rolling easier.
  5. Prepare Oven and Trays: Preheat the oven to 170°C (fan). Line two baking trays with greaseproof paper.
  6. Roll Out Dough: On a work surface dusted with flour, place dough between two sheets of floured greaseproof paper. Roll out into a large rectangle to an even thickness.
  7. Cut Pastry Shapes: Use a sharp knife to cut the dough into diamond shapes approximately 10cm on each side. Place them on the prepared trays. Use a mini heart-shaped cookie cutter to cut additional shapes from any leftover dough.
  8. Add Filling and Fold: Spoon 1-2 teaspoons of strawberry jam into the center of each diamond. Fold three corners (sides and bottom) toward the center to resemble an open envelope, pressing the corners down to seal the jam inside.
  9. Brush and Decorate: Brush each pastry with dairy-free milk. Attach a mini heart shape to the center of each folded envelope. Sprinkle with extra caster sugar to promote golden coloration and a crisp top.
  10. Bake Pastries: Bake the pastries in the middle rack of the oven for 20–25 minutes until they turn golden brown and crisp.
  11. Cool and Serve: Remove pastries from the oven and allow to cool on the trays. They will be soft initially but will crisp up nicely once cooled.
  12. Optional Garnish: Dust the cooled pastries with icing sugar or drizzle with a simple glaze as desired before serving. They are delightful as-is.

Notes

  • Keep the butter very cold to achieve a flaky pastry texture.
  • If the dough becomes too soft while working, chill it again briefly before proceeding.
  • Use greaseproof paper when rolling to prevent sticking and facilitate easy transfer.
  • The jam filling can be varied – try other vegan-friendly fruit preserves.
  • For a crispier top, sprinkle extra caster sugar before baking as instructed.
  • These pastries freeze well before baking; bake directly from frozen adding a few extra minutes to baking time.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-love-letter-pastries-recipe/