I just can’t help myself! I’m so excited to share some of my Valentine’s Day recipes & DIY’s with you all. So, here goes the first one for 2017…EMOJI HAND PIES!! In other words, it’s a pink heart-shaped poptart, but I wanted to be fancy. HA! It has to be my most used and most LOVED emoji, so why not incorporate it into a breakfast pastry?? Hope you all love these just as much as I do! HAPPY VALENTINE’S DAY
VALENTINE EMOJI HAND PIES
PREP TIME: 1 HOUR
COOK TIME: 30 MINS
TOTAL TIME: 2 HOURS
- 2 cups + 2 Tbsp all-purpose flour, plus more for rolling
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, cold and diced into 1/2-inch cubes
- 2-3 Tbsp ice water
- Pink & yellow gel food coloring
- 3/4 cup strawberry preserves (or other preserve of choice)
- 1 cup icing sugar or powdered sugar
- 2 Tbsp whole milk (or half and half)
- 1/4 tsp vanilla extract
- In a food processor pulse together flour, salt and granulated sugar.
- Add butter and pulse mixture until resembles coarse meal (just pulse until butter is no longer in large pieces).
- Add 2-3 Tbsp water and pulse several times, if it doesn’t come together in clumps add an additional 1 Tbsp water.
- Place mixture onto a clean, floured surface.
- Gather dough into a ball and set a small amount of uncolored dough aside for your emoji sparkles.
- Add pink gel food coloring to the dough and massage until color saturates entirely. Then divide your pink dough into two portions.
- Shape both pink portions into about a 5-inch disk.
- Cover all dough with plastic wrap and chill 1 hour.
- Line two large, baking sheets with parchment paper.
- Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle.
- Trim edges to get a 12 by 10-inch rectangle (to even the edges).
- Then using a heart shaped cookie cutter, cut out 12 hearts of dough. (If you cannot get 12, just repeat the cut-out process until you do.)
- Arrange 6 of the hearts, spaced evenly apart on one of your prepared baking sheet.
- Spread 1 1/2 Tbsp of jam evenly in the middle of each heart, leaving about a 3/4-inch rim on all sides uncoated.
- Top each with your other 6 hearts, seal edges with your fingertips, then reseal with a fork (or fingertip again).
- Using your uncolored dough, shape 1 large and 1 small diamond for each tart.
- Tack your small diamond at the top right corner of the heart, and the larger one on the bottom left corner. (If your icing is made you can use that to tack the diamonds onto the heart, but they will stay on without)
- Poke the center of each tart about 4 times with a toothpick.
- Cover and transfer to freezer to chill at least 1 hour or up to one week.
- Repeat process with remaining disk of dough.
- Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven.
- Preheat oven to 375 degrees.
- Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes (some of the preserves may leak out, just peel it off once cooled).
- In a mixing bowl whisk together all icing ingredients well then add more milk about 1/2 tsp at a time to reach desired consistency.
- Divide into two bowls.
- Add a few drops of pink gel food coloring to one, and a few drops of yellow gel food coloring to the other and mix well.
- Spread pink icing over tops of cooled pop tarts, leaving a small rim uncoated around all sides.
- Carefully spread yellow icing on the tops of the raised sparkles.
- Sprinkle on desired toppings (I only used yellow sanding sugar for the sparkles) and allow glaze to set at room temperature.
- Store in airtight container.