Valentines Heart Pie Pops



Valentines Heart Pie Pops | A Dutchie Baking

Even though the commerciality of the whole Valentine’s spectacle is kind of appalling, I like it anyway. I love all the baking and chocolates that comes with it. Love, for many, goes through the stomach and so it is the perfect occassion to woo your secret crush with some deliciousness. Unfortunately, I don’t have someone special to share it with this year, but I can at least spread some love through the internet with these yummy heart pie pops!

Valentines Heart Pie Pops | A Dutchie Baking

These are fairly easy to make, just make sure you’ve got some oven-proof pop sticks as no-one wants to have a fire anywhere else than in their heart on Valentine’s Day. And if some of the filling should ooze out, just tell the recipient they overflowed with love. In short: nothing to go wrong! You can fill these with any filling you like, jam, nutella, peanut butter or even a savory filling! You can also opt to use your fave pie crust recipe instead of the one I used – be as creative as you want!


Valentines Heart Pie Pops | A Dutchie Baking


Valentine’s Heart Pie Pops

Source: pie crust recipe from “The Great British Book of Baking”

Tools: oven-proof pop sticks, small heart shaped cutter, pastry brush


175    grams pastry flour
a pinch of salt
2       tablespoons caster sugar
110    grams unsalted butter, very cold, diced
1       medium free range egg yolk + 2 tablespoons ice-cold water
1       egg white 

jam or other filling of your choosing

1. To make the pastry, put the flour, salt and sugar in the bowl of a food processor with blade attachment and whizz to combine. Add the diced butter and process until the mixture looks like fine crumbs. Keep the machine running while you add the egg-mixture. Process until the dough starts to come together. Shape dough into a ball and wrap in clingfilm. Chill for at least 25 minutes.

2. Pre-heat the oven to 190C/375F.

3. Roll dough out to a 28cm circle across (roughly) on a floured working surface. Keep the pastry moving to keep it from sticking and flour the surface additionally as needed. Cut out heart shapes.

4. Line a baking tray with baking parchment or silpat mat. Place some hearts on the baking tray, push the sticks into them. Put some filling in the centre, not too much or it will ooze out and your tray will be a mess! Then cover with another heart and use a fork to seal the edges. Place in the fridge for 15 minutes. Brush pops with some egg white, then prick a hole in the centre. Bake in the oven for 12-15 minutes or until they start to brown around the edges. Leave on a wire rack to cool. 




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