Cherry Jam Pastries with Chocolate Seals


  • 240g plain flour (gluten-free variety if preferred)
  • 2 tablespoons caster sugar (extra for topping)
  • 220g cold dairy-free block butter, diced
  • Ice-water (as needed)
  • 1 jar cherry jam or conserve
  • 4 tablespoons dairy-free milk
  • 40g dairy-free chocolate (white or dark)
  • Optional: Edible glitter
  • Optional: Icing sugar for dusting


For the Pastry:

  1. In a bowl, sift together flour and caster sugar. Incorporate the cold, diced butter until mixture resembles breadcrumbs. This can be done either manually or using a food processor.
  2. Gradually introduce ice-water, about 1/2 tablespoon at a time, until a cohesive dough forms. It should be smooth, slightly tacky, but not overly moist or dry.
  3. Encase the dough in grease-proof paper and refrigerate for 30 minutes or until solid enough to roll without sticking.
  4. Preheat the oven to 170°C (fan-assisted) and ready two baking trays with parchment paper.
  5. On a floured work surface between two sheets of parchment, roll the dough into a large rectangle. Cut into diamond shapes, each side measuring approximately 12cm.
  6. Add a teaspoon of cherry jam in the center of each diamond. Brush the pastry edges with dairy-free milk. Fold three corners (two sides and bottom) to the center, forming an open envelope shape. Ensure edges are sealed. Alternatively, fold all corners for a closed envelope look.
  7. Lightly brush the top of each pastry with dairy-free milk, followed by a sprinkle of caster sugar for a glistening, golden finish.
  8. Bake for 20-25 minutes until pastries turn a lovely golden brown.
  9. Once done, allow them to cool. Note: Pastries may feel soft right out of the oven but will harden as they cool.

For the Chocolate Seal:

  1. Prepare a bain-marie by filling a saucepan 1/4 full with water over medium heat. In a heatproof bowl, melt dairy-free chocolate over the saucepan.
  2. After melting and cooling slightly, deposit small chocolate dollops onto a plate lined with parchment. Aim for small circular shapes.
  3. If available, use a pre-frozen letter stamp to imprint the chocolate. If you don’t have a stamp, craft imperfect circles for a rustic look.
  4. Embellish your chocolate seals with edible glitter or a stroke of edible gold paint. Allow to solidify.
  5. Attach the chocolate seals onto the pastries using a dab of melted chocolate.
  6. Optionally, dust with icing sugar before serving. Enjoy your delicious creations!

content team

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top