Strawberry Love Letters: The Cutest Little Pastries for Valentine’s Day

There’s just something magical about a homemade Valentine’s Day treat, and these Strawberry Love Letters are right at the top of my list this year. They look fancy enough to impress but come together with the simplest ingredients, which is always a win in my kitchen. The flaky pastry, the sweet jam peeking out, the little heart on top, it all feels so charming and a little nostalgic, like something you’d tuck into a lunchbox or surprise someone with on their pillow.

I also love that they’re genuinely fun to make. Rolling out the dough, cutting little squares and hearts, folding them into tiny envelopes, it’s the kind of baking project that feels relaxing instead of fussy. And once they come out of the oven all golden and sparkly with turbinado sugar, you’ll wonder why you haven’t been making love letters out of pie crust all along. These sweet little pastries are perfect for gifting, snacking, or adding to a Valentine’s dessert board.

You Will Need:

• Cookie sheet
• Parchment paper
• 1-2 tablespoons of all purpose flour (for rolling out the pie crust)
• Rolling pin
• 3” square cookie cutter OR a sharp knife and a ruler
• Small heart cookie cutter
• Small mixing bowl
• Pastry brush
• Cooling rack

Ingredients

• 2 x 9” (14oz, 400g) deep dish pie crusts – these give you a perfectly flaky base without the extra work of homemade dough.

• 4 tablespoons strawberry jam – a sweet, fruity filling that adds that classic Valentine’s flavor.

• 1 large egg – whisked for a quick egg wash that helps everything stick and turn golden.

• 1 tablespoon milk – mixed with the egg to create a smooth, glossy finish on the pastries.

• 1–2 tablespoons turbinado sugar – sprinkled on top for that irresistible sparkle and crunch.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Step 1: Preheat the oven to 375°F and line a cookie sheet with parchment paper.

Step 2: Lightly flour a flat surface. Roll the pie crust out to about 1/8 inch thick. If you’re using store-bought crusts that come in a tin, you can skip rolling until you’re working with the scraps.

Step 3: Use cookie cutters to cut out squares and hearts, making sure you have one of each for every love letter. Re-roll the scraps and continue cutting until all the dough is used. Set the cutouts aside.

Step 4: In a small bowl, whisk the egg and milk together with a fork.

Step 5: Place the squares on the prepared baking sheet. They can sit close together since they’ll be folded smaller.

Step 6: Spoon about 1/2 teaspoon of strawberry jam into the center of each square.

Step 7: Fold two opposite corners of each square toward the center. Brush a little egg wash on the bottom corner, then fold that corner into the middle and press gently to seal. This creates a small open pocket of jam. Add a dab of egg wash to the center and press a heart cutout on top. Repeat until all pastries are assembled.

Step 8: Brush the exposed pastry with egg wash and generously sprinkle with turbinado sugar.

Step 9: Bake for 15 to 20 minutes, until the pastry is golden and the jam is bubbling. Cool on the pan for 3 minutes before transferring to a rack to cool completely.

Serving & Storing

Serving

• These little pastries are best enjoyed warm when the jam is bubbly and the crust is flaky.

• They make the cutest addition to a Valentine’s dessert board or brunch spread.

• If you are gifting them, tuck a few into a small treat box or bakery bag for an extra sweet surprise.

• A light dusting of powdered sugar right before serving gives them an even dreamier look.

Storing

• Keep leftovers in an airtight container at room temperature for two to three days.

• If you want them warm again, a quick two to three minutes in the oven perks them right back up.

• They freeze beautifully. Let them cool completely, then store in a freezer safe bag for up to two months.

• To reheat from frozen, place them in a 350°F oven until they are crisp and cozy again.

Variations

• Try different jams for an easy flavor swap. Raspberry, cherry or apricot all work beautifully.

• Add mini chocolate chips to the jam if you want a little extra sweetness.

• Use different cookie cutter shapes to match any holiday or theme you like.

• Swap in puff pastry for a lighter and flakier version of these cute treats.

• Stir in a pinch of spice like cinnamon or cardamom for a warm and cozy twist.

Substitutions

• Use any jam you have if strawberry is not your favorite. Raspberry, peach or blackberry all taste great.

• Choose homemade pie crust if you prefer to make everything from scratch.

• Swap the egg wash for a milk-only wash if you want a slightly softer finish.

• Use regular granulated sugar if you do not have turbinado sugar on hand.

• Try a gluten free pie crust to make these sweet little pastries work for more diets.

FAQs

Can I make these ahead of time?

Yes, you can assemble the pastries a few hours ahead and keep them in the refrigerator until you are ready to bake. They also freeze well after baking.

Can I use a different jam?

Absolutely. Any thick jam or fruit spread will work. Just avoid anything too runny or it may leak out as it bakes.

How do I keep the pastries from opening while baking?

Make sure to press the folded corners gently so they stick, and do not skip the egg wash. It helps everything seal in place.

Can I reheat leftovers?

Yes. A few minutes in a warm oven brings back all the flakiness, and they taste almost freshly baked.

Do I have to use deep dish pie crusts?

No. Any standard nine inch pie crust works. You will just get slightly fewer cutouts from a smaller crust.

Can I make these without cookie cutters?

Yes. You can cut squares with a knife and use any small object, like the rim of a bottle cap, to make a simple heart.