Vegan Love Letter Pastries That Will Steal Your Heart Recipe

Introduction

These vegan love letter pastries are a delightful treat that combines flaky, tender layers with sweet fruit preserves and a hint of cinnamon. Perfect for breakfast or dessert, they are simple to make and sure to steal your heart with every bite.

Ingredients

• 2 cups all-purpose flour
• 1 cup vegan butter
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 4-5 tbsp cold water
• 1/2 cup fruit preserves (berry preserves recommended)
• 1/4 cup chopped nuts (optional)
• 1 tsp cinnamon
• 2 tbsp vegan milk
• 1 tbsp maple syrup

Instructions

1. Step 1: In a mixing bowl, combine the all-purpose flour, vegan butter, powdered sugar, and salt. Blend the ingredients until the mixture becomes crumbly.
2. Step 2: Gradually add cold water, one tablespoon at a time, and mix until a soft dough forms.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
4. Step 4: On a floured surface, roll out the chilled dough into a thin layer about 1/8 inch thick.
5. Step 5: Place a spoonful of fruit preserves in the center of each pastry shape, then sprinkle with chopped nuts and cinnamon if using.
6. Step 6: Fold the pastry over the filling and seal the edges by pressing them with a fork.
7. Step 7: Preheat the oven to 350°F (175°C). Arrange the pastries on a baking sheet and bake for 20-25 minutes, or until golden brown.
8. Step 8: Allow the pastries to cool on a wire rack. Mix vegan milk and maple syrup to create a light glaze, then drizzle it over the cooled pastries if desired.

Tips & Variations

• For an extra flaky texture, keep your vegan butter and water very cold before mixing the dough.
• Try different fruit preserves like apricot, peach, or raspberry for varied flavors.
• If you prefer, skip the glaze or dust the pastries lightly with powdered sugar instead.

Storage

Store the pastries in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. To reheat, warm them gently in an oven at 300°F (150°C) for 5-7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of vegan butter?

Yes, margarine can be used as a substitute, but make sure it is firm and cold to help achieve the right flaky texture.

Are these pastries gluten-free?

This recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute with a gluten-free flour blend suitable for baking, but results may vary.

Vegan Love Letter Pastries That Will Steal Your Heart Recipe

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★★★★★

4.4 from 89 reviews

These Vegan Love Letter Pastries are flaky, tender, and filled with sweet berry preserves, making them a delightful plant-based treat perfect for breakfast, dessert, or any time you want to show a little love with your baking. The addition of cinnamon and optional chopped nuts adds warmth and crunch, while a light maple syrup glaze enhances the overall sweetness.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8–10 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 1 cup vegan butter
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 4–5 tbsp cold water

Filling and Toppings

• 1/2 cup fruit preserves (berry flavors recommended)
• 1/4 cup chopped nuts (optional)
• 1 tsp cinnamon

Glaze

• 2 tbsp vegan milk
• 1 tbsp maple syrup

Instructions

1. Prepare the dough: In a mixing bowl, combine all-purpose flour, vegan butter, powdered sugar, and salt. Blend the mixture until it becomes crumbly. Gradually add cold water, one tablespoon at a time, mixing gently until a soft dough forms that holds together without being sticky.
2. Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This resting period helps the dough firm up and makes it easier to roll out.
3. Roll it out: Remove the dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough out into a thin layer, approximately 1/8 inch thick, ensuring even thickness for consistent baking.
4. Fill with preserves: Cut the dough into your desired pastry shapes. Spoon a small amount of fruit preserves into the center of each piece. Sprinkle with chopped nuts and cinnamon for added flavor and texture if desired.
5. Fold and seal: Gently fold each pastry piece over the filling to create a sealed pocket. Use a fork to press down the edges firmly, preventing the preserves from leaking out during baking.
6. Bake the pastries: Preheat your oven to 350°F (175°C). Place the filled pastries on a baking sheet lined with parchment paper and bake for 20–25 minutes or until they turn golden brown and crispy.
7. Cool and glaze: Allow the pastries to cool completely on a wire rack. Mix the vegan milk and maple syrup to create a light glaze, then drizzle it over the cooled pastries to add a subtle sweetness and a lovely finish.

Notes

• If you prefer a different filling, almond paste or vegan chocolate spread can be used instead of fruit preserves.
• To make the dough gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
• Ensure your vegan butter is cold for best results when making the dough flaky.
• Store leftover pastries in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat pastries in a low oven or toaster oven to restore crispness before serving.

Keywords: vegan pastries, vegan desserts, fruit-filled pastries, berry preserves pastries, plant-based baking, vegan breakfast treats