A cute little treat for your loved one this Valentine’s Day


Ingredients (makes 8 Small envelopes)

  • 2 sheets Short crust pastry
  • 1/2 cup Good quality raspberry jam
  • 1 Egg, lightly beaten
  • Caster sugar

Method

  1. Preheat oven to 180 degrees
  2. Free hand cut 4 diamond shapes from each piece of short crust pastry
  3. Place a small amount of jam on each one in the middle.
  4. Fold the bottom of the pastry up and then the two sides to resemble an envelope.
  5. Cut a small heart out of the remaining pastry and place over the middle of the ‘envelope’
  6. Brush with the egg and lightly sprinkle with some sugar
  7. Bake for 10-12 minutes or until golden brown


  • Love how these look. Bet they taste good too. Thanks.

    Reply


  • How cute are these
    You are the queen of baking mum2archer I love all your recipe Iam a big fan of your cooking and desert baking

    Reply


  • They look so sweet and tasty with a heart, aww

    Reply


  • Such a lovely and easy tribute to your loved one.

    Reply


  • Very cute ! Will be nice with a combi of fresh berries too :) Also nice to present at birthdays !

    Reply


  • And I used puff pastry instead of shortcrust.

    Reply


  • Hi! I made them!! I made some with jam and some with Nutella. Very very nice!! I just forgot to leave the envelope open. I should have checked your picture again. Thanks for the inspiration!! :-)

    Reply


  • These look so cute and looks like mostly anything can be used as a filling.


    • I love the idea of lots of different fillings too!

    Reply


  • I love the finished result – a delicious and sweet pastry envelope treat.

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  • These are delightful! So cute and inviting!

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  • This is very cute, I love it!

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  • oh I’m making these with lemon curd!

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  • Beautiful Kelly. Well done x

    Reply


  • A fantastic surprise for Valentines’s Day! Thanks!

    Reply


  • oh how sweet are these – thank you for creating and sharing your recipe – I love them :)


    • Glad you like them they’re so easy to make too- that’s the good part!

    Reply

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