For the Dough

Cup of Yum
1. Chill your butter sticks in the fridge until completely chilled.
2. In a food processor, add the flour, sugar, and salt. Blend until combined.
3. Slice the chilled butter sticks into roughly ½-inch chunks. Add butter chunks to the food processor with the flour blend. Cover and blend until the mixture is crumbly. Add water a little at a time and blend until a soft dough forms.
4. Place the dough into a clean bowl and cover with plastic wrap. Chill in the refrigerator for at least 1 hour. This will help your dough be less sticky when it's time to roll it out.
5. After the dough is chilled. Divide your dough in half with a knife. Place the other ball of dough back into the refrigerator until you are ready to work with it.
6. On a lightly floured surface, roll your dough out with a rolling pin. The dough should be about ½ cm thick. Using a heart-shaped cookie cutter, lightly press into the dough to make an even amount of heart shape cutouts (or cut the dough into 8 equal-sized rectangles). Place your dough cut outs on a parchment lined baking sheet.
7. Repeat this step until you have used up all the dough and are left with an even amount of heart cutouts.
8. On half of the dough cutouts, place 1 tablespoon of jam in the center of the heart. Gently place a second heart cutout on top and press down the edges with a fork to seal.
9. Place the prepared pastry pockets in the fridge or freezer to chill for at least 30 minutes before baking.
10. Bake in a 375°F preheated oven for 25-30 minutes. The edges should be turning slightly brown. Let the pastry pocket cool completely before glazing.

For the Glaze

1. In a small bowl, mix together the powdered sugar, almond milk, light corn syrup and almond extract.
2. Add a small amount of pink or red food coloring (optional). Mix until color is completely combined.
3. With a spoon, lightly spread the glaze over the cooled baked pastry pockets. Enjoy!