There’s something magical about homemade pastries, especially when they’re as adorable and delicious as these Strawberry Love Notes! Whether you’re baking for Valentine’s Day, a special occasion, or just because, these flaky, buttery, envelope-shaped pastries filled with sweet strawberry preserves are guaranteed to impress. Not only are they beautiful, but they’re also incredibly easy to make. Best of all, they come together in no time, so you can enjoy a bakery-quality treat without the hassle.
Even better, you don’t need any fancy baking skills to create these adorable envelope-shaped pastries. With store-bought puff pastry, it’s as simple as cutting, layering, and sealing! As they bake, your kitchen will be filled with the irresistible aroma of buttery pastry and sweet strawberries, making it hard to resist sneaking a bite. Once they turn golden, flaky, and crisp, a light dusting of powdered sugar gives them that perfect bakery-style finish.
So, whether you’re sharing them with loved ones or treating yourself, these Strawberry Love Notes are sure to make any moment sweeter. Plus, you can even try different fruit fillings or add a chocolate drizzle for extra indulgence! ❤️
INGREDIENTS
2 sheets puff pastry, thawed
½ cup strawberry preserves (thick consistency, adjust as needed for larger pastries)
1 egg, beaten (for egg wash)
1 tbsp powdered sugar (for dusting)
INSTRUCTIONS
1. Preheat & Prep: Heat oven to 375°F. Lightly flour a clean surface and roll out each sheet of puff pastry slightly thinner, about ⅛ inch (3 mm) thick, to ensure a light, flaky texture.
2. Cut the Pastry: Slice the rolled-out pastry into even-numbered squares, between 2.5 to 4 inches each, depending on your preferred pastry size. Ensure you have an even number of squares to assemble the top and bottom layers for each pastry.
3. Add the Filling: Place about 1 teaspoon (adjust as needed) of strawberry preserves in the center of half of the squares, leaving a clean border around the edges for sealing (don’t overfill – overfilling causes the jam to spill out through the cutout and edges).
4. Create the Heart Cutouts: Take the remaining pastry squares and use a small heart-shaped cookie cutter (or a sharp knife) to cut a heart in the top center of each square. This will create a small opening that will beautifully reveal the strawberry filling underneath.
5. Assemble & Seal: Lay the heart-cutout pastry squares on top of the filled squares. Press the edges together gently, then use a fork to crimp the edges lightly, sealing the layers together.
6. Add the Envelope Strips: Use the extra pastry trimmings to cut thin strips and lay them diagonally across each pastry to create the envelope shape—but keep the heart cutout visible!
7. Egg Wash & Bake: Brush the pastries with beaten egg for a golden finish. Bake for 14-16 minutes, or until golden brown.
8. Cool & Finish: Let the pastries cool slightly, then dust with powdered sugar for a beautiful, sweet touch.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Roll the Dough Slightly Thinner – Puff pastry can be thick when layered. Roll it out for a crisp, even bake.
- Keep Dough Cold – If the pastry gets too warm, chill it before handling to keep the buttery layers intact for maximum flakiness.
- Chill Before Baking – After assembling, refrigerate for at least 10-15 minutes to help the pastries hold their shape and prevent excessive puffing.
- Use Thick Preserves – Runny jam can leak and ruin the look. Opt for thick strawberry preserves or mix with a teaspoon of cornstarch for a better consistency.
- Seal the Edges Well – Use a fork to crimp the edges securely. This prevents the layers from separating while baking.
- Egg Wash for a Golden Finish – Brush only the pastry (not the heart cutout) with beaten egg for a beautiful golden-brown shine.
- Watch the Baking Time – Puff pastry bakes quickly (14-16 minutes). Check at 12 minutes to prevent over-browning.
- Reheat for Crispness – If made ahead, warm in a 300°F oven for 5 minutes to revive the flakiness before serving.
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