7 Days of Valentine’s Cookies: Day 6
Love letters may be a lost art, but today, we’re bringing them back—sweetly and deliciously! For Day 6 of our 7 Days of Valentine’s Cookies series, we’re baking Letters of Passion – Passion Fruit Poptarts decorated to look like charming little love letters. These buttery, flaky pastries are filled with a vibrant passionfruit jam that’s tangy, tropical, and utterly irresistible.
Each poptart is sealed like a tiny envelope and adorned with a sweet icing “stamp,” making them the perfect edible love note. Whether you’re baking them for a special someone, a Galentine’s brunch, or just to treat yourself, these pastries are sure to deliver a message of pure affection—one delicious bite at a time.
Let’s spread the love and get baking!
Passion Fruit Poptarts
30-35
Cookies1
hour7-9
minutesThese buttery pastries are filled with a vibrant passionfruit jam that’s tangy, tropical, and utterly irresistible – decorated to look like charming little love letters
Ingredients
- Passion Fruit Jam
3 cups frozen passion fruit (I used this brand) (340 grams)
1/2 cup sugar (100 grams)
1/4 teaspoon kosher salt
- Poptart Dough
3 cups all-purpose flour (360 grams)
1 cup powdered sugar (120 grams)
1 teaspoon kosher salt
1 cup unsalted butter, cold (226 grams)
2 large egg yolks (about 30 grams)
2 teaspoons vanilla extract
3-4 Tablespoons milk (30-45 mL)
- Icing
2 1/2 cups powdered sugar (300 grams)
2-3 Tablespoons milk (30-45 grams)
Directions
- Passion Fruit Jam
- To a saucepan, add all of the ingredients and stir.
- Cook the jam over medium heat until it begins to thicken and reaches 220°F (this will take about 30 minutes).
- Cool the jam completely.
- Icing
- Mix together all ingredients.
- Place about 1/4 of the icing in a pastry bag or plastic bag and set aside.
- Poptarts
- In the bowl of a stand mixer, combine the dry ingredients.
- Cut the cold butter into 1/4″ chunks.
- To the dry ingredients, add the cold butter chunks and mix until all of the butter is dispersed into a sandy texture. This will take about 1-3 minutes.
- Add in the remaining ingredients and mix until a dough forms. You can add an extra Tablespoon of milk if your dough is too crumbly.
- Roll the dough to 1/8 inch thick between two sheet of parchment. Try to keep the dough as close to a rectangle shape as you can; this will help when cutting out the cookies.
- Use an expandable pastry cutter, to gently score the dough into 2×3 inch squares (do not cut it yet). Alternatively, use a ruler and a knife to score the dough with 2×3 inch squares.
You can also cut these out with a rectangle cookie cutter. - Transfer the scored dough to a sheet tray and place it in the freezer to set for at least 15 minutes. At the same time, preheat an oven to 350°F.
- Remove the cookie dough from the freezer and cut along the scored lines.
- Place about 1-2 teaspoons of jam in the middle of half of each of the cookies.
- Use your finger to dab a small amount of water around the perimeter of the the cookie.
- Place the other half of the rectangle cookies on top of the jam (I like to gently press an indent in the middle of the dough were the jam will be so that it doesn’t get squeezed out at this point.)
- Gently press down the perimeter of the poptart with a fork to seal it.
- Bake for 10-12 minutes and cool completely.
- Ice the surface of the poptart with the icing and let harden.
- Trace the perimeter of the poptart with the icing and draw on the envelope shape.
- Place one heart sprinkle in the middle to seal the envelope and enjoy! (I use these heart sprinkles)
Notes
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