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Recipe Summary

prep:
25 mins
bake:
12 mins to 15 mins at 350°
Servings:
4
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Ingredients

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Directions

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  • Preheat oven to 350°F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

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  • In a small bowl combine the 1/4 cup butter and the brown sugar; set aside. In a medium bowl combine the flour, granulated sugar, baking powder, baking soda and salt. Add the 3 tablespoons butter, working it in with your fingertips until crumbly. Stir in milk and vanilla.*

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Instructions Checklist
Instructions Checklist
  • Working with one at a time, unfold the parchment and spread 1/4 of the brown sugar mixture in the center on one side of the heart in a 4-inch circle. Arrange apple or pineapple atop the brown sugar mixture. Spoon 1/4 of the batter atop pineapple.

Instructions Checklist
  • Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 15 to 20 minutes or until a toothpick inserted near the center of the cake comes out clean. Invert the packets before opening.

Tips

*If desired, combine flour, granulated sugar, baking powder, baking soda and salt in a food processor. Cover and process until just combined. Add 3 tablespoons butter. Cover and process until mixture resemble coarse crumbs. Add milk and vanilla. Cover and process just until combined.

Nutrition Facts

418 calories; total fat 21g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 54mg; sodium 420mg; potassium 223mg; carbohydrates 55g; fiber 2g; sugar 29g; protein 5g; trans fatty acid 1g; vitamin a 742IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 62mcg; vitamin b12mcg; calcium 161mg; iron 2mg.

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