Valentine’s Day is one of those holidays that have become a bit too commercialized I think. I like to keep this holiday simple… so I helped my son make and mail valentine’s cards & bake something special. (UPDATE: Sweetheart chocolate chip cookies with love messages for this year!)
When I checked out the Kitchen Play February menu, I knew exactly which recipe I would tackle. This month’s sponser is Cherry Marketing Institute, and Julie from The Little Kitchen had a wonderful idea with her cherry mini pockets. I wanted to take her idea and change it up a bit to make a sweet heart shaped pocket for the sweethearts in my life.
Use your favorite pie dough. This is the perfect time to defrost the extra you have in your freezer after the holidays! Or, buy some pre-made pie dough. I tried out the Trader Joe’s pie dough and found it to be light, flaky, nicely packaged between 2 sheets of plastic wrap.
Update: I have been asked where I got my heart-shaped cookie cutter; it’s actually an egg mold! I have used it for so many things. It’s non-stick, very versatile and is a nice size. You can buy it directly from Amazon using the following link.
Norpro Nonstick Heart Pancake Egg Rings, Set of 2
Pit and chop about a handful of fresh sweet cherries. I bought a package of 16oz and used less than half of that to fill 4 heart pies (1 sheet of pie dough). Sprinkle and toss the cherries with about 1 TBSP of sugar.
Fill with Ricotta Cheese, and the chopped cherries.
Serve for breakfast, dessert, or anytime in between. This would be cute for a little girl’s tea party, or for a special brunch as well!
- pie dough
- fresh cherries, chopped
- ricotta cheese
- sprinkle of sugar
- 1 TBSP butter, melted
- Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
- Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
- Sprinkle and stir the sugar with the chopped cherries in a bowl.
- Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
- Brush the top with melted butter.
- Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
- Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.