Source: Parents Magazine


Recipe Summary test

25 mins
12 mins
37 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.*

  • 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.

  • 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.


*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; fat 21g; cholesterol 54mg; saturated fat 13g; carbohydrates 55g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 29g; protein 5g; vitamin a 741.6IU; vitamin c 3.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 62.2mcg; vitamin b12 0.2mcg; sodium 420mg; potassium 223mg; calcium 161mg; iron 1.9mg.