Easiest Ever Copy Cat Pop-Tart Recipe—Pop Hearts For Valentine's Day!

Still struggling to dream up a sweet token for your sweetie? I got it! You only need three ingredients to make my jam-filled Pop Hearts and they're perfect for breakfast or dessert. I mean, could you imagine waking up to a fresh batch of these Valentine's Day morning—sigh!—amazing.

For more super-simple Valentine's Day ideas, check out my 7 Sweet & Savory Heart-Shaped recipes on the Good Housekeeping website. Otherwise get yourself to the grocery store, pick up 1 roll refrigerator pie dough, 1 jar jam and 1 egg and you're ready to go!

POP HEARTS

MAKES: 4

1 (9-inch) refrigerated, ready-to-unroll piecrust

1 large egg, lightly beaten

4 heaping teaspoons raspberry jam

1. Preheat the oven 425˚F. Line a jelly-roll pan with parchment paper.

2. Unroll the piecrust and cut into 8 rectangles or hearts. Use a small heart-shaped cookie cutter to stamp out smaller hearts from half the (these will be your peekaboo top crusts); brush edges with egg.

2. Spread 1 heaping teaspoon raspberry jam in the center of the 4 solid rectangles. Put the peekaboo crusts on top; seal the edges by crimping them with a fork (lightly floured, if needed). Transfer to prepared jelly-roll pan.

3. Bake 10 to 13 minutes or until golden. Transfer to wire racks to cool. 

I love raspberry jam but you can swap in whatever kind you'd like (just remember, jewel tones look best in the peekaboo cut-outs)! What flavor would you use! xox