Old-Fashioned Pastry Hearts

heart-shaped pastries

Are you looking for a tasty, fun-to-make Valentine’s Day treat? Well, I may have found the perfect recipe for you. Pastry Hearts are made by spreading jelly on pastry dough, rolling into a log, slicing, and then shaping into hearts. The process of squeezing and pressing the dough to create the hearts was fun and felt a bit like playing with play dough.

Here’s the original recipe:

recipe for Pastry Hearts
Source: Recipes for Everyday by Janet McKenzie Hill (1919)

Here’s the recipe updated for modern cooks:

Pastry Hearts

  • Servings: approximately 12 hearts
  • Difficulty: moderate
  • Print

pie pastry for a 1-shell pie (or use scraps of pastry dough left-over after making a pie crust)

1 egg white

red-colored jelly – red raspberry, cherry, etc. (I used red current jelly, but if I made this recipe again, I’d select a redder jelly.)

sugar

Preheat oven to 425° F. Roll pie pastry into a rectangle 1/8 inch thick. Thinly spread with jelly. Starting at the narrow end, firmly roll into a log-shape. Cut into 1/4 inch slices.

Place slices on a greased cookie sheet. Shape into hearts by pulling into a point at one end, and pressing in at the other end. Use a paper towel to dab away any excess jelly. Brush with egg white and sprinkle with sugar. Bake for approximately 10 -15 minutes (or until lightly browned).

Old-fashioned Crab Apple Jelly Recipe

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Thursday, September 11, 1913:  Nothing much.

Crab Apple JellyHer middle-aged granddaughter’s comments 100 years later:

Grandma, you must have done something. Were you too tired to write much because you spent the day in the kitchen helping your mother with the canning?

I made Crab Apple Jelly last week-end. It’s the season for crab apples—maybe you also made some a hundred years ago.

Crab Apple Jelly

5 pounds (approximately 10 cups) crab apples

8 cups water

Sugar

Remove stem and blossom ends from washed crab apples, cut in halves and place in large pan. Add water and cook until fruit is very soft, about 10 minutes.

Strain the mixture through a jelly bag. Do not squeeze or force just through bag.

Measure juice. There should be approximately 7 cups. Pour into a large pan. Stir in 3/4 cups of sugar for each cup of juice. Bring to a boil quickly and cook rapidly until the jellying point* is reached.

Skim off foam and pour into hot one-half pint jars to within 1/4 inch of the top. Wipe jar rim and adjust lids. Process in boiling water bath for 5 minutes.

Makes about 5 – 6 half pints.

*The Portland Preserve website has a nice description of how to tell when the jellying point has been reached.