I still remember making these little heart-folded pastries on a rainy afternoon — the scent of warm strawberry jam and coconut oil filling the kitchen made everything feel cozy. These Vegan Love Letter Pastries are simple, buttery (thanks to solid coconut oil), and charming enough for a homemade gift or a weekend brunch. They’re quick to whip up, require pantry-friendly ingredients, and the heart-shaped seal is an easy way to make something feel personal.
Why you’ll love this dish
These pastries are perfect when you want something impressive but low-fuss. They pair the flakiness of a shortcrust-style dough with a sweet, jammy center. Because they’re vegan and use common pantry staples, they’re ideal for feeding mixed-diet crowds or bringing to potlucks where labels matter.
- Quick: about 10 minutes active, 25 minutes baking.
- Budget-friendly: basic pantry ingredients.
- Kid-approved: filling + fun shape = instant win.
- Giftable: pretty, portable, and shelf-stable for short periods.
“A tiny, delicious envelope of jam — flaky, sweet, and so easy to make. Perfect for a Valentine’s treat or a simple weekend surprise.” — Home baker review
Step-by-step overview
Before you dive in, here’s the workflow in three clear stages so you know what to expect:
- Make a crumbly dough by cutting solid coconut oil into dry ingredients, then bind with cold water.
- Roll, cut rectangles, add jam, fold into envelopes and seal (heart cutter or fork).
- Bake until the edges turn lightly golden, cool, and serve.
This recipe is straightforward — no chill required, but a short rest in the fridge will firm the dough and make handling easier if your kitchen is warm.
What you’ll need
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup coconut oil, solid (firm, not melted)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3 tablespoons cold water (add a splash more if needed)
- 3/4 cup strawberry jam (choose a good-quality, not-too-runny jam)
- Heart-shaped cookie cutter (optional — used for sealing)
Notes and substitutions:
- Coconut oil: gives a tender, slightly tropical flavor. Swap for chilled vegan butter or vegetable shortening for a different flavor/texture.
- Powdered sugar: helps keep the dough smooth. Granulated sugar can be used, but the texture will be slightly grainier.
- Gluten-free: use a 1:1 gluten-free flour blend, but expect a slightly denser pastry.
- Fillings: replace jam with apricot, raspberry, or even a vegan chocolate-hazelnut spread (see variations).
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- In a large bowl, whisk together the flour, powdered sugar, and salt until evenly combined.
- Add the solid coconut oil in chunks. Use a pastry cutter, two knives, or your fingertips to work it into the flour until the mixture looks crumbly with pea-sized pieces.
- Sprinkle the cold water over the crumbs and stir with a fork until the dough just comes together. Add a tiny splash more water only if needed — the dough should be cohesive but not sticky.
- Lightly flour a work surface and roll the dough to about 1/8-inch thickness.
- Cut the rolled dough into rectangles roughly 4 x 6 inches. Re-roll scraps once or twice if necessary.
- Spoon about 1 teaspoon to 1 tablespoon of strawberry jam into the center of each rectangle, leaving a border around the edges.
- Fold each rectangle over into an envelope shape and press the edges to seal. Use the heart-shaped cookie cutter to stamp the seam shut (it creates a cute seal) or press the edge with a fork to crimp.
- Arrange the pastries on the prepared baking sheet, leaving a little space between them. Bake for 20–25 minutes, or until the edges are lightly golden.
- Remove from the oven and allow pastries to cool on the pan for 10 minutes, then transfer to a rack to cool completely before serving.
Best ways to enjoy it
These pastries are versatile and charming on the plate:
- Serve warm with a dusting of powdered sugar and a cup of strong tea or vegan latte.
- Arrange on a platter with fresh berries for brunch or a baby shower.
- Pack a few into a small box as an edible “love letter” gift — they travel well for a day.
For a café-style treat, warm briefly in a 325°F oven for 5–7 minutes before serving.
Storage and reheating tips
- At room temperature: store in an airtight container for up to 24 hours. Because the filling is jam, they’re safe at room temp for a short period, but refrigeration is best for longer storage.
- Refrigeration: keep in an airtight container for up to 5 days. Let them come to room temperature or warm gently before eating.
- Freezing: freeze baked pastries in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 325°F oven for 8–12 minutes.
- Food safety: don’t leave warm pastries out for extended periods (more than 2 hours) if your kitchen is very warm. High-sugar jam resists bacterial growth, but standard safety practices still apply.
Pro chef tips
- Keep the coconut oil solid and cold; it creates pockets that give the pastry a tender, flaky texture.
- Don’t overwork the dough — once it’s cohesive, stop kneading. Overworking develops gluten and makes the crust tough.
- Measure flour by spooning into the cup and leveling with a knife to avoid a dry, dense dough.
- If your jam is very runny, heat it briefly with a teaspoon of cornstarch to thicken, then cool before filling.
- If you want a glossy finish without eggs, brush with a little almond milk mixed with a pinch of sugar before baking.
Creative twists
- Flavor swaps: use raspberry, apricot, or fig jam. Try lemon curd (vegan) for a tart contrast.
- Nutty twist: add a smear of almond or cashew butter under the jam for richness.
- Savory version: swap jam for a caramelized onion and olive tapenade for an entrée-style canapé.
- Decorative tops: sprinkle with coarse sugar before baking or pipe a glaze (powdered sugar + plant milk) once cooled.
- Mini versions: cut smaller rectangles and make bite-size pastries for parties.
Your questions answered
Q: How long does this take to make from start to finish?
A: Active prep is about 10–15 minutes and baking is 20–25 minutes. Total time roughly 35–45 minutes.
Q: Can I use melted coconut oil instead of solid?
A: No — melted oil will change the texture and make the dough greasy. Use solid (firm) coconut oil or chilled vegan butter.
Q: Can I make these ahead for a party?
A: Yes. Bake them, cool completely, then store in the fridge for up to 5 days or freeze for up to 2 months. Reheat before serving.
Q: Are these safe for people with nut allergies?
A: The base recipe is nut-free, but coconut is technically a tree nut for some. Use neutral vegan butter if you need to avoid coconut entirely — always check ingredient labels.
Q: What’s the best way to seal them so the jam doesn’t leak?
A: Press the edges firmly, crimp with a fork, and don’t overfill. Chilling the shaped pastries for 10 minutes prior to baking can help seals hold.
Conclusion
If you want more inspiration or alternate methods for love letter-style pastries, see this Vegan Love Letter Pastries – The Little Blog Of Vegan for a variation close to this recipe, and check out this playful approach using egg roll wrappers at Strawberry ‘Love Letter’ Pastries With Egg Roll Wrapper ‘Envelopes’ for another quick technique.
Vegan Love Letter Pastries
Ingredients
Pastry Dough
- 1.5 cups all-purpose flour (spooned and leveled)
- 0.5 cups coconut oil, solid (firm, not melted) Can be swapped for chilled vegan butter or vegetable shortening.
- 0.25 cups powdered sugar Granulated sugar can be used, but may result in a grainier texture.
- 0.25 teaspoons salt
- 3 tablespoons cold water Add a splash more if needed.
Filling
- 0.75 cups strawberry jam Choose a good-quality, not-too-runny jam.
Tools
- 1 count Heart-shaped cookie cutter Optional — used for sealing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- In a large bowl, whisk together the flour, powdered sugar, and salt until evenly combined.
- Add the solid coconut oil in chunks. Use a pastry cutter, two knives, or your fingertips to work it into the flour until the mixture looks crumbly with pea-sized pieces.
- Sprinkle the cold water over the crumbs and stir with a fork until the dough just comes together. Add a tiny splash more water only if needed — the dough should be cohesive but not sticky.
Shaping
- Lightly flour a work surface and roll the dough to about 1/8-inch thickness.
- Cut the rolled dough into rectangles roughly 4 x 6 inches. Re-roll scraps once or twice if necessary.
- Spoon about 1 teaspoon to 1 tablespoon of strawberry jam into the center of each rectangle, leaving a border around the edges.
- Fold each rectangle over into an envelope shape and press the edges to seal. Use the heart-shaped cookie cutter to stamp the seam shut or press the edge with a fork to crimp.
Baking
- Arrange the pastries on the prepared baking sheet, leaving a little space between them.
- Bake for 20–25 minutes, or until the edges are lightly golden.
- Remove from the oven and allow pastries to cool on the pan for 10 minutes, then transfer to a rack to cool completely before serving.
