Flakey Valentine’s Hearts

OLYMPUS DIGITAL CAMERA

Flakey Valentine’s Hearts (but I’m not bitter or anything like that 😉 .
I may be in love with puff pastry! Honestly, it’s a big commitment to make, so I can give myself a few pats on the back for that at least! Those of you who are actually in love may want to save the time for your sweety and just buy the puff pastry at the store.

These Valentine’s treats aren’t super sweet so they will pair well with a big box of chocolates. (Or, in my case, a huge box of wine!)

Flakey Valentines Hearts Ingredients:

♥ 2 cups sifted flour (plus some)
♥ 1 cup butter (to be divided)
♥ 1 tsp vanilla extract
♥ 1 tsp lemon juice
♥ 1/2 cup water
♥ 1 egg with 2 tsp water for egg wash
♥ Your favorite red jam (mine is raspberry)
♥ Powdered sugar for dusting

Directions:
Note: Skip the dough if you plan on buying puff pastry. This is an all day process.

♥ Start by sifting 2 cups of flour into a large bowl. (If you don’t have a sifter use a metal strainer.)
♥ In the center of your flour, poor 1/2 cup water, 1 tsp vanilla, 1 tsp lemon juice and 2 Tablespoons (1 oz) melted butter.
♥ Blend with a fork, then kneed just a few times until you can make a smooth ball.
♥ Cut a cross in the top of the ball. Wrap it tightly and chill for at least 1 hour.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

♥ Take the remaining butter(7 oz/14 Tablespoons) and slice it up. The trick is to keep it COLD. Place it on a large sheet of waxed paper.
♥ Using a rolling pin, create a sheet of butter about 1/2 inch thick.
Try to keep it in a rectangular shape.
♥ Chill the butter along with the dough for at least an hour.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

♥ After everything has chilled. You will roll the dough into a circle. Then lightly score a cross in the center to divide the circle in fours. This will help to determine where you will stretch/roll the flaps.
♥ Place the butter sheet in the center of the dough and fold the flaps over the top.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

♥ Roll the dough out into a smooth rectangle. This should be difficult with the cold butter.
♥ No need to score your folds. But fold the dough in thirds (envelope fold).
♥ Roll the dough out into a smooth rectangle again and repeat the envelope fold.
♥ Roll the dough one more time. Fold it and chill for half an hour to an hour.
♥ ♥ You will repeat this process two more times. The idea is to keep the dough very cold so the butter remains seperate from the dough. You are creating thin layers or butter and dough.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

♥ So to recap: The process is 1. Roll and fold. 2 Roll and fold. 3. Chill.
♥ After 3 chills. Roll the dough out and use a large heart shaped cookie cutter. OR Make a giant heart by cutting out just two identical hearts.
♥ Assemble the hearts on a cookie sheet. Filling the center with jam, but leaving a 1/2 edge clean. When you place the tops on, press the two layers together with your fingers or a fork.
♥ Once assembled. Chill for another hour..(The last chill, I promise!)

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

♥ Heat the oven to 425º F.
♥ Brush the tops of the hearts with egg wash (1 egg beaten with 2 tsp water)
♥ Bake until golden and flakey. About 15-20 minutes for small hearts and 25-30 minutes for one giant heart.

OLYMPUS DIGITAL CAMERA



Tags: , , , , , ,
This entry was posted on Tuesday, February 12th, 2013 at 8:58 pm and is filed under cookies, desserts, Feature Article, Holidays, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.