Homemade “Pop-Hearts”

Valentines Day is almost here and I wanted to cook up a morning surprise for the boys.  These
pop-hearts are easy, cute, and delicious, and will definitely become a tradition in the Throwback Road house.  Make sure to check out what I will do differently with this recipe next time so that your pop-hearts will come out perfect!

Homemade Pop-Hearts  adapted from Heavenly Homemakers

3 1/2 cups whole wheat flour (whole wheat pastry or half whole wheat/half white)
1 teaspoon sea salt
1 cup melted butter
1 cup plain yogurt
About 5 ounces of 100% fruit jelly or jam – any flavor you like!

Begin by mixing the flour, salt, butter and yogurt.

Soak this dough overnight to break down the phytic acid and make the grains more digestible.

Be sure to soak the dough on the counter overnight, not in the fridge, or the dough will be hard to roll out.  (The recipe will work with or without this step.)

Knead the dough just a little bit to make it nice and workable. 

Roll out the dough on a large, well floured surface. (make sure to roll your dough pretty thin)

Use a heart shaped cookie cutter to cut the dough.

Place about a 1/2 teaspoon of jelly on 1/2 of the hearts

Spread the jelly around, leaving the edges free.

Cover the bottom jelly filled hearts with a top heart and crimp sides with a fork

Sprinkle each heart with a bit of organic sugar

Lay each pop-heart in a single layer on a baking sheet.

Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.



Things I will Do Differently Next Time
-Use Whole Wheat Pastry flour or a mix of white and whole wheat flour.  I used Hard Red Wheat flour this time which made my pop-hearts a little to grainy and dry.  Live and learn…still delicious though
-Roll my dough out a lot thinner…
-Remember to not get to over zealous with the jelly!  1/2 teaspoon is enough!
-Not take pictures of food in the evening when there is absolutely no light in my house….sorry for the yellow photos




What are you going to have for Valentines breakfast?