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easyEasy-to-make hand pies folded into love notes to deliver to your loved ones! Serve these PB & J Love Note Pastry Pockets for breakfast, lunch, or dessert. Created by Chef Emily Ellyn and featured on Good Day Tampa Bay with Charley Belcher.
More from Chef Emily at EmilyEllyn.com
Ingredients
- 1 package 9-inch double-crust pie
- 1 cup Wish Farms strawberries, stems removed by cutting in a v and sliced into heart shapes
- 1 cup Wish Farms Pink-A-Boo® Pineberries, stems removed by cutting in a v and sliced into heart shapes
- 2 tablespoons strawberry jam
- 1 tablespoon Nutella, peanut butter, or sunflower butter
- 1 large egg, beaten
Directions
- Preheat the oven to 400℉ (or 375℉ convection). Line a baking sheet with parchment paper or a Silpat mat.
- Lay the 2 pie crusts on a large floured work surface. Roll the crusts out to about 12 inches in diameter and, using a paring knife or pizza cutter, cut 4 sides of the circles to form 2 squares. Cut each square into two equal squares (about 6-inches on all sides) so you have four 6-inch squares. Roll the remaining dough and cut one more square. Using your pairing knife, cut the remaining dough into heart shapes.
- Using the back of a spoon, carefully spread 2 tablespoons of the strawberry jam and nut butter on one half of the square only spreading part way to the edges. Place one slice of a Wish Farms strawberry in the center of the filled dough. Fold the bottom three corners into the center of the square creating the shape of an open envelope.
- Brush the top of the folded pies with the egg wash and arrange the cut strawberries, Pink-A-Boo® Pineberries, and heart-shaped dough cutouts as if they are spilling out of the envelope. Carefully move the pastry pockets onto the prepared baking sheet and brush dough hearts with the remaining egg.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove the pastry pockets from the oven and serve warm or at room temperature.
- Pastry pockets will keep in an airtight container for up to two days.
