1. Prepare the Pastry Dough: Creating a Flaky Foundation

1. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour and granulated sugar.
2. Cut in Butter: Add the cold, cubed vegan butter to the bowl. Using your fingertips, a pastry blender, or the pulse function of a food processor, cut the butter into the flour mixture until it resembles coarse sand or breadcrumbs.
   • Tip: Work quickly to prevent the butter from melting. The small pieces of cold butter will create steam in the oven, resulting in a flaky pastry.
3. Add Ice Water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. The dough should be smooth and slightly sticky, but not overly wet or dry. Form a ball with the dough.
   • Tip: The amount of water needed may vary depending on the humidity and the type of flour used.
4. Chill the Dough: Wrap the dough ball in a piece of parchment paper and place it in the refrigerator to chill for at least 30 minutes, or until it feels firm. This allows the gluten in the flour to relax and the butter to solidify, resulting in a more tender and flaky pastry.

2. Prepare for Baking: Setting the Stage

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Line Baking Sheets: Line two baking sheets with parchment paper.

3. Roll and Cut the Dough: Shaping the Love Letters

1. Prepare Work Surface: Lightly dust a clean work surface and a sheet of parchment paper with flour.
2. Roll Out Dough: Place the chilled dough on the floured parchment paper. Lightly flour another sheet of parchment paper and place it on top of the dough. Roll out the dough between the two sheets of parchment paper until it forms a large rectangle, approximately 1/8 inch (3mm) thick.
3. Cut into Diamonds: Using a sharp knife, cut the dough into diamond shapes, approximately 4 inches (10 cm) on each side.
   • Tip: For a more precise shape, you can create a diamond template out of cardboard to use as a guide.
4. Transfer to Baking Sheets: Carefully transfer the diamond shapes to the prepared baking sheets, leaving a little space between each one.
5. Cut out hearts: If you have any leftover dough, roll it out and use a mini heart shaped cookie cutter to make hearts to place on top of the pastries.

4. Assemble the Love Letter Pastries: Adding the Sweet Filling

1. Add Jam: Spoon a teaspoon or two (about 1/2 to 1 teaspoon per pastry) of strawberry jam into the center of each diamond shape, leaving a border around the edges.
2. Fold into Envelopes: Fold three of the corners of each diamond towards the center, overlapping them slightly to create an open envelope shape. Press the corners gently to seal the jam inside.
   • Tip: Refer to the images or any available video tutorials for a visual guide on folding.
3. Brush and Sprinkle: Brush the tops of the pastries with a little plant-based milk (optional) and stick a small heart on top, in the center of the pastry. Sprinkle with a bit of granulated sugar for added sweetness and a slightly crispy texture.

5. Bake to Golden Perfection: Creating the Flaky Treat

1. Bake: Place the baking sheets in the preheated oven and bake for 20-25 minutes, or until the pastries are golden brown and cooked through.
   • Tip: The pastries may be a little soft when they first come out of the oven but will crisp up as they cool.
2. Cool: Remove the baking sheets from the oven and let the pastries cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

6. Add Finishing Touches (Optional) and Serve: A Touch of Elegance

1. Dust with Powdered Sugar: Once the pastries have cooled, you can dust them with a light coating of powdered sugar for a delicate, snowy effect.
2. Drizzle with Glaze (Optional): For an extra touch of sweetness, you can drizzle the pastries with a simple glaze made from powdered sugar and a little water or plant-based milk.
3. Serve and Enjoy: Serve the Vegan Love Letter Pastries on their own or with a dollop of vegan whipped cream or ice cream.