Valentines Love Letter Pastries are a sweet and charming treat that’s perfect for sharing with someone special. These flaky, golden pastries are filled with a delicious mix of fruit and cream, rolled up to look like a little love letter. They bring together the crispness of the pastry and the soft, flavorful filling in every bite.
I love making these pastries when I want to add a bit of extra thoughtfulness to a simple dessert. They’re fun to prepare because you can personalize the filling with your favorite fruits or even spread a little chocolate or jam. It feels like sending a tiny, edible note that says “I care,” and that little detail always makes everyone smile.
My favorite way to serve them is warm, fresh out of the oven, with a dusting of powdered sugar on top. They pair beautifully with a cup of tea or coffee and are perfect for a cozy morning breakfast or a sweet afternoon pick-me-up. Whenever I make them, they bring a little spark of happiness to the table, and that’s why I keep coming back to this recipe.
Key Ingredients & Substitutions
Puff Pastry: This is the star of the show! It gives the pastries their buttery, flaky layers. You can buy it frozen to save time. If you prefer, make your own puff pastry, but store-bought works great and is super convenient.
Jam: Strawberry or raspberry jam adds a sweet, fruity touch and the classic red color fits Valentine’s Day. You can swap in any other fruit jam you like—apricot, cherry, or even marmalade works well.
Egg Wash: Brushing the pastries with an egg wash makes them golden and shiny. If you don’t eat eggs, you can brush them with milk or a little melted butter instead, but the gloss won’t be quite the same.
Powdered Sugar: A light dusting adds a lovely finishing touch and some extra sweetness. You can omit it or replace it with a drizzle of glaze or honey if you prefer.
How Do You Fold the Pastry to Get That Cute “Love Letter” Look?
The folding is what turns simple squares into adorable love letter shapes. Here’s a simple way to do it:
- Cut your pastry into squares, then cut a heart shape in the center.
- Add a spoonful of jam in the middle of the heart cutout.
- Fold each corner of the square toward the center, as if sealing an envelope.
- Press gently but not too hard—you want the layers to stay puffed up when baking.
- Brush with egg wash to get that gorgeous golden color in the oven.
Don’t worry if your folds aren’t perfect; these pastries are charmingly rustic. Just folding gently keeps the jam sealed inside while letting the pastry puff up nicely around it.
Equipment You’ll Need
- Baking sheet – I prefer a rimmed one to catch any drips and make baking easier.
- Parchment paper – keeps the pastries from sticking and makes cleanup a breeze.
- Small heart-shaped cookie cutter – adds a cute shape; you can also freehand cut with a knife if needed.
- Pastry brush – helps you evenly coat the pastries with egg wash for a shiny finish.
- Sharp knife or scissors – handy for cutting out the heart shapes.
Flavor Variations & Add-Ins
- Use different jams like apricot, blueberry, or orange marmalade to change the flavor.
- Add a little mini chocolate chips or a dollop of Nutella with the jam for extra richness.
- Sprinkle some chopped nuts or coconut on top before baking for added texture.
- Brush with honey or maple syrup after baking for a sweet glaze instead of powdered sugar.
Valentines Love Letter Pastries
Ingredients You’ll Need:
For the Pastries:
- 1 sheet puff pastry (thawed if frozen)
- ½ cup strawberry or raspberry jam (or any red fruit jam)
- 1 tablespoon powdered sugar, for dusting
For the Egg Wash:
- 1 egg
- 1 tablespoon water
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Add a few minutes to cool and dust with powdered sugar, so plan for around 30 minutes total from start to finish—quick and sweet!
Step-by-Step Instructions:
1. Preparing Your Workspace and Pastry:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface to form a 10 by 10-inch square. Then, cut the pastry into 4 equal squares.
2. Creating the Heart Cutouts and Filling:
Using a small heart-shaped cookie cutter, carefully cut a heart in the center of each pastry square. Save the cut-out hearts to decorate later if you like. Spoon about one teaspoon of jam into the center of each square, either inside the heart cutout for a lovely window effect or right in the center.
3. Folding and Baking:
Fold each corner of the square gently toward the center so the corners meet around the jam heart. Press lightly to seal but keep the pastry layers visible for a puffed look. In a small bowl, whisk together the egg and water for the egg wash. Brush this evenly over the pastries to help them bake to a shiny golden color.
4. Baking and Finishing Touches:
Place the prepared pastries on the baking sheet and bake for 12 to 15 minutes until they puff up and turn golden brown. Once baked, let them cool slightly. Dust the tops with powdered sugar, and if you saved the heart cutouts, add a small dollop of jam on top for a sweet finishing touch. Serve warm or at room temperature.
Enjoy sharing these beautiful and tasty Valentines Love Letter Pastries—they’re a perfect little treat for spreading love with every bite!
Can I Use Frozen Puff Pastry, and How Should I Thaw It?
Yes, frozen puff pastry works perfectly! Just thaw it overnight in the fridge or on the counter for about 30-40 minutes until it’s pliable but still cold. Avoid warming it too much to keep the layers flaky.
Can I Substitute the Jam With Something Else?
Absolutely! You can use any type of fruit jam or preserve you like, such as apricot or blueberry. You can also try a small spoonful of Nutella or cream cheese mixed with a bit of sugar for a creamy twist.
How Should I Store Leftover Pastries?
Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them gently in the oven at 300°F (150°C) for a few minutes to regain crispness.
Can I Make These Pastries Ahead of Time?
Yes! Assemble the pastries, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready, brush with egg wash and bake as directed.