Pastry Jam Hearts
Serve warm for a gooey centre, or let them cool for a more set jam filling—perfect with a cup of tea
You will need:
- 1 sheet puff pastry (thawed if frozen)
- True Origin Jam or marmalade
- 1 egg (for egg wash)
- Icing sugar (for dusting)
- Baking parchment
- Heart-shaped cutter
Method:
- Preheat your oven to 200°C (180°C fan) and line a baking tray with baking parchment.
- Roll out the puff pastry slightly on a floured surface to smooth it out.
- Use the heart cutter to cut out an even number of hearts.
- Place half of the hearts onto the lined baking tray. Spoon a small amount of True Origin jam or marmalade into the centre of each one, leaving a small border around the edges.
- Lightly beat the egg and brush a little egg wash around the edges of the pastry.
- Place the remaining hearts on top and gently press the edges to seal (you can crimp with a fork for extra definition).
- Brush the tops lightly with egg wash.
- Bake for 12–15 minutes, or until puffed up and golden brown.
- Remove from the oven and allow to cool slightly. Dust with icing sugar before serving.
Tip:
Serve warm for a gooey centre, or let them cool for a more set jam filling—perfect with a cup of tea.