Vegan Love Letter Pastries: Flaky Strawberry Jam Envelopes
Last February I tried to make a cute dessert for a cozy movie night and somehow ended up with sticky jam on my sleeves and flour in places flour should never go. The next morning I tried again, slower this time, and folded little pastry envelopes that actually looked like love letters. When they came out of the oven, the edges were crisp, the centers were buttery-soft, and the strawberry smell filled the whole kitchen. That batch of vegan love letter pastries was the winner.
That is why I keep coming back to vegan love letter pastries. They feel special without being stressful. You roll, spoon, fold, bake, and suddenly you have a plate of golden mini hand pies that make people smile. A light dusting of powdered sugar is all they need, but I will not judge if you add extra jam on the side for dipping.
What you need for vegan love letter pastries
This recipe is built around a simple, buttery-style shortcrust dough. The trick is temperature: cold vegan block butter and ice water keep the fat from melting too soon, which helps the pastry bake up tender and flaky. The filling is thick strawberry jam so it stays put inside the folds instead of running all over the tray.
If your kitchen is warm, do yourself a favor and chill the dough whenever it starts feeling soft. It is not fancy, it is just practical. These little envelopes hold their shape much better when the dough is cool.
- 240 g all-purpose flour
- 2 tablespoons caster sugar (or superfine sugar)
- 1/4 teaspoon fine salt
- 220 g vegan block butter, very cold and cubed
- 6 to 8 tablespoons ice water (add slowly)
- 1/2 cup thick strawberry jam
- 2 tablespoons dairy-free milk, for brushing
- 1 tablespoon caster sugar, for sprinkling
- Powdered sugar, for serving
Quick note: try not to overfill. A small spoon of jam is plenty. I usually spoon the jam onto a plate first, then dip my spoon, so I do not drag flour into the jar. When you keep the center tidy, vegan love letter pastries bake neatly and look extra cute on the plate.
How to fold and bake vegan love letter pastries
Start by whisking flour, caster sugar, and salt in a bowl. Add the cold butter and rub it in with your fingertips until you have a mix of sandy crumbs and pea-size pieces. Drizzle in ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when you squeeze it. Press into a disc, wrap, and chill for 20 minutes.
Roll the dough on a lightly floured surface to about 3 mm thick, then cut into squares. Aim for around 10 cm squares for a satisfying hand pie, or smaller if you want party bites.
- Place dough squares on a lined baking tray and add a small spoon of jam in the center of each.
- Fold two opposite corners toward the middle so they overlap slightly, like an envelope.
- Fold the bottom corner up to create the “seal” and press gently to help it stick.
- Brush with dairy-free milk, sprinkle with sugar, then chill the tray for 10 minutes.
- Bake at 200 C (390 F) for 18 to 22 minutes, until the edges are golden.
- Cool 10 minutes, dust with powdered sugar, and serve.
Give them a few minutes to cool before that first bite. Vegan love letter pastries taste best when the filling has a chance to settle. The jam thickens as it sits, and the pastry stays more crisp. If a little jam leaks out, do not panic. Those sticky, caramelized bits are usually the first to disappear.
Make vegan love letter pastries your own and keep them fresh
Pro Tips
- Use vegan block butter (not soft spread) for the best flaky texture.
- Chill the assembled pastries before baking so the folds stay sharp.
- Keep the jam in the center and away from the edges to prevent leaks.
Variations
- Swap strawberry jam for raspberry, cherry, or apricot preserves.
- Add 1 teaspoon lemon zest to the dough for a brighter flavor.
- Cut tiny hearts, stars, or initials from dough scraps to decorate the tops.
Troubleshooting tips
- Dough is sticky: dust lightly with flour and chill for 10 minutes.
- Dough cracks when rolling: let it sit 5 minutes, then roll gently.
- Pastries open in the oven: press the overlaps firmly and chill the tray before baking.
Ingredient substitutions
- All-purpose flour: a 1:1 gluten-free baking blend can work; chill longer and roll carefully.
- Caster sugar: use granulated sugar, or blend it briefly to make it finer.
- Jam: use any thick fruit spread. If it is runny, simmer and cool before filling.
Storage and serving suggestions
Vegan love letter pastries are best the day they are baked. For leftovers, store in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. If you are making vegan love letter pastries ahead, re-crisp them in a 160 C (320 F) oven for 6 to 8 minutes. Serve with tea, coffee, or a little bowl of extra jam if you want to lean into the love letter vibe.
FAQs
Can I use store-bought pastry? Yes. Vegan puff pastry or vegan shortcrust both work, and the envelope fold is the same for vegan love letter pastries.
How do I stop the jam from leaking? Use thick jam, keep the amount small, and chill the tray before baking.
Do I need a cookie cutter? No. The heart on top is optional, and you can cut a simple shape with a small knife.
Can I freeze them? Freeze unbaked pastries on a tray until firm, then store up to 2 months. Bake from frozen and add a few minutes.
Why did my pastry turn tough? Overmixing and too much water are the usual reasons. Mix just until it holds together, then chill.
Vegan Love Letter Pastries
Ingredients
Equipment
Method
- In a bowl, whisk flour, caster sugar, and salt.
- Rub in the cold vegan block butter until you have sandy crumbs with pea-size bits.
- Add ice water 1 tablespoon at a time, mixing gently, until the dough just holds together.
- Press into a disc, wrap, and chill for 20 minutes.
- Roll to about 3 mm thick and cut into squares (about 10 cm for standard size).
- Spoon a small amount of strawberry jam into the center of each square.
- Fold two opposite corners inward to overlap, then fold the bottom corner up to form the envelope seal.
- Brush with dairy-free milk, sprinkle with caster sugar, and chill the tray for 10 minutes.
- Bake at 200 C (390 F) for 18 to 22 minutes until golden. Cool 10 minutes and dust with powdered sugar.
Notes
- Use vegan block butter (not soft spread) for the flakiest texture.
- Do not overfill with jam; a small spoonful is enough to prevent leaks.
- Chilling the assembled pastries helps them keep their envelope shape.
- Vegan Love Letter Pastries: Flaky Strawberry Jam Envelopes - January 16, 2026
- Beefy American Goulash - January 13, 2026
- Authentic Tom Kha Gai Soup Recipe - January 11, 2026
