Ingredients
Equipment
Method
- Gently unfold the thawed puff pastry sheet onto a lightly floured surface. If your puff pastry comes in two connected sheets, carefully separate them.1 sheet frozen puff pastry, thawed
- In a small bowl, whisk together the granulated sugar, ground cinnamon, ground nutmeg, and salt. This mixture will be used to coat the pastry, adding a warm, sweet flavor.1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
- Lightly brush the puff pastry with melted butter. Then, sprinkle about half of the prepared spice sugar evenly over the buttered surface.1 sheet frozen puff pastry, thawed, 2 tablespoons unsalted butter, melted, 1/4 cup granulated sugar
- Carefully fold the puff pastry sheet in half lengthwise, like closing a book. Gently press to seal the edges. Brush the top surface with the remaining melted butter and sprinkle with the rest of the spice sugar.1 sheet frozen puff pastry, thawed, 2 tablespoons unsalted butter, melted, 1/4 cup granulated sugar
- Place the folded puff pastry in the freezer for about 10-15 minutes. This chilling step helps the pastry hold its shape better during cutting and baking, resulting in crisper layers.1 sheet frozen puff pastry, thawed
- Once chilled, remove the puff pastry from the freezer. Using a sharp knife or pizza cutter, trim any uneven edges if desired. Then, cut the pastry into strips approximately 1/2 inch wide.1 sheet frozen puff pastry, thawed
- Take each strip and gently twist it to create a "love letter" shape. You can give it a few twists or lay it in a loose spiral. Arrange the twisted pastry shapes on a baking sheet lined with parchment paper, ensuring they have a little space between them for expansion.
- Using a small spoon or a piping bag with a small tip, carefully spoon or pipe a small amount of raspberry jam (or your chosen preserve) into the indentations or center of each twisted pastry. Be careful not to overfill, as the jam can spill out during baking.1/4 cup raspberry jam or your favorite fruit preserve
- In a small bowl, whisk the large egg with about 1 teaspoon of water to create an egg wash. Lightly brush the tops of the pastries with the egg wash. This will give them a beautiful golden-brown sheen when baked.1 large egg, beaten
- Preheat your oven to 400°F (200°C). Bake the Valentine's Love Letter Pastries for 12-18 minutes, or until they are puffed up, golden brown, and the jam is bubbly.
- Let the pastries cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them lightly with powdered sugar, add a sprinkle of edible glitter, or drizzle them with a simple glaze for an extra touch of sweetness and visual appeal.powdered sugar, edible glitter, simple glaze made with powdered sugar and a splash of milk
Notes
Store leftover Valentine's Love Letter Pastries in an airtight container at room temperature for up to 2 days. To reheat, place the pastries on a baking sheet in a preheated oven at 300°F (150°C) for 5-7 minutes. For freezing, cool completely, wrap individually, and freeze for up to 1 month.
