Valentine Pop Hearts

Makes 10


Pop Hearts

  • 1 box (400g) Ready-to-bake refrigerated pie crusts
  • ½ cup cherry pie filling, or strawberry jam


  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1/4 tsp vanilla extract
  • Food Gel colouring, optional
  • Sprinkles, optional


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper
  2. On a parchment-lined or lightly floured work surface, unroll one sheet of pie crust. Cut the pie crust into 10 hearts using a 3-inch heart-shaped cookie cutter. Place the hearts on the prepared baking sheet
  3. On the same work surface, unroll the other sheet of pie crust and cut it into 10 hearts using the same heart-shaped cookie cutter
  4. Spread 1/2 teaspoon filling, or jam, in the centre of each heart that is on the baking sheet, leaving about 1/4-inch around the edge
  5. Place another heart-shaped crust evenly on top of each jam-topped heart. Press the edges down with your fingers all around the heart and then use a fork to crimp and seal the edges
  6. Bake for 15 minutes or until light brown around the edges
  7. Meanwhile, make the frosting by combing the powdered sugar, milk and vanilla extract in a medium bowl. Stir until you have a spreadable consistency, adding a small amount of extra milk if required. The frosting can be left white, or coloured using gel colouring
  8. Remove the pop tarts from the oven and let cool on a rack before finishing
  9. Frost the centre of each pop tart with desired coloured frosting. Alternatively place the frosting in a piping bag, snip the end  off and drizzle over the cooled pop tarts
  10. If using finish with decorative sprinkles

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