• Place the butter in the freezer for 10-15 minutes before mixing the pie crust

  In a mixing bowl combine the flour, sugar, and salt.
• Next, add the cold butter by grating it into the mixture (alternatively you can cut the butter into small cubes).
• Using a pastry cutter, dough scraper, or fork cut the butter into the dry mixture until it resembles coarse crumbs.
• Add the sourdough starter and the apple cider vinegar.
• Use your hands to bring the mixture together until no more dry bits are in the bowl. If the mixture is not coming together, add 1 teaspoon of ice water.
• Form a rough disc shape and place it into plastic wrap.
• Use the plastic wrap to flatten the disc just a bit and then use a rolling pin to help smooth out the edges.
• Lastly, chill the dough for a minimum of 4 hours or up to 4 days before using.

How to shape sourdough love letter pastries

• Line a large baking sheet with parchment paper
• Before shaping the love letters, allow the dough to rest at room temperature for 15-20 minutes. This will make it easier to roll out.
• While the dough rests, measure and cut out a 4x4-inch square from a piece of paper to use as a stencil.
• When ready to shape, place the dough on a liberally floured surface and roll it into a rough rectangle shape about an 1/8 inch thick. Tip: flour your rolling pin to avoid sticking.
• Use your stencil to trace as many love letters as you can and then make the cuts (this recipe makes 6 love letters & 6 mini hearts). You’ll need to gather and re-roll the dough to make the remaining letters.
• Use your stencil to trace as many love letters as you can and then make the cuts (this recipe makes 6 love letters). You’ll need to gather and re-roll the dough to make the remaining letters.
• Be sure to use your cookie cutter to make 6 heart-shaped cutouts as well.
• After making all of the cuts place each love letter on your baking sheet positioned in a diamond shape and poke some holes in them using a fork. This is to prevent the pastries from puffing up too much during baking.
• Using a small spoon place a teaspoon or 2 of jam in the center of the diamond.
• To create the love letter shape, fold in the left, right, and bottom flaps over the jam, leaving the upper flap open. Tip: brush a little milk on the seams after each fold to help the dough adhere together.
• Brush a little milk in the center of the love letter and on the back of the heart and stick into the middle of the love letter.
• Once all love letters have been shaped place them into the fridge for 30 minutes to 1 hour. This is to help them hold their shape during baking.
• While the sourdough love letters are resting, preheat the oven to 350 degrees F.
• After the love letters have rested brush each with heavy cream and sprinkle a little coarse sugar over top and bake them for 35-40 minutes or until lightly golden brown.
• Allow them cool for 5-10 minutes before sifting some powdered sugar over top for the final touch!
• Sourdough love letters are best enjoyed the day of but can be stored in an airtight container for 2-3 days on the counter.