How much squee can one dessert hold? While scientists furiously debate the matter I’ll make a punt on saying – lots. I made these oh-so-adorable desserts at a recent family gathering, where I did my usual over-the-top baking trick.
I just couldn’t resist this treat – it was so fun and as it was quick to make [using my pastry cheat] I could dedicate my time to the [many] other bakes I was presenting.
Anything on sticks has instant appeal but these little pies would be perfect presented sans stick. They are the perfect little size for a high tea or even a lunch box treat.
I bought mini paddle pop sticks for this as I had my doubts about putting plastic lollypop sticks in the oven.
I was inspired by this recipe from http://www.cookingchanneltv.com but I cheated all the way. I used frozen shortcrust pastry (home-made pastry would inevitably taste better but to quote that hilarious meme, ain’t nobody got time for that) and shop-bought jam instead of all the from scratch options.
2 sheets thawed sweet-crust pastry sheets
Favourite jam / preserves [I used berry]
Let’s get to it:
Preheat oven to 180C and line two baking sheets with non-stick baking paper.
Use a hear-shaped biscuit / cookie cutter to cut out small hearts. Place half on the baking tray.
Place a small dollop of jam into the centre of each half – do not overfill if they will explode during baking.
Place a stick into each pop then place another heart on top. Use fork to firmly press done edges, then sprinkle with caster sugar.
Bake for 11-18 minutes, depending on the size of your hearts. Allow cooling before serving.
PS – these kept for quite a few days in a sealed contained in a dark, cool place.