Vegan Heart Pastries (Print Version)
# Ingredients:
→ Pastry Base
01 -
240g all-purpose flour
02 -
2 tablespoons fine sugar, plus extra for topping
03 -
220g plant-based block butter, chilled and diced small
04 -
Cold water, as needed (1-2 tablespoons)
→ Filling and Topping
05 -
1 jar strawberry jam (vegan-friendly)
06 -
Plant-based milk for coating
07 -
Powdered sugar for garnish
# Instructions:
01 -
Mix flour and sugar in a bowl. Add the cold plant butter chunks and blend until you get a sandy texture. You can work it with your hands or use a blender.
02 -
Slowly pour cold water, just half a spoon at once, until the mix sticks together. You want it smooth but slightly tacky.
03 -
Cover the dough with baking paper and stick it in the fridge for 30 minutes to get firm.
04 -
Heat your oven to 170°C with fan. Put baking paper on two trays.
05 -
Flatten dough between floured baking sheets into a big rectangle. Slice into diamond shapes about 10cm each. Make hearts from leftover dough.
06 -
Drop strawberry jam in the middle of each diamond. Pull three corners (two sides and bottom) toward the center like you're folding a letter. Push down to close. Brush with plant milk and place heart cutouts on top.
07 -
Scatter sugar on top and bake for 20-25 minutes until they turn golden. Let them cool and crisp before adding powdered sugar.
# Notes:
01 -
Tastes best fresh or within 48 hours
02 -
Keep in the fridge but warm up before eating
03 -
Try adding a simple sugar drizzle if you want