Quilled Pastry Hearts with Key Lime Curd

The left picture above shows a simpler version. To achieve the heart shape as in the quilled paper hearts in the middle photo, figure out how to prop a 9 x 11 x 2 baking pan at a 45 degree angle in your oven.

Fold a strip of aluminum foil in the angle at the bottom and spray with cooking oil. Instead of laying the rolled dough flat in a pan, wedge it into the angle to give it the heart shape.

This idea is taken from the craft of paper quilling, an art form where long thin strips of paper are rolled or quilled into various elaborate shapes and put together to form pictures and words.

Pastry

Spread jam(s) over the pastry sheet leaving a ½-inch border around the edges.

Roll the two long sides, scroll fashion to meet in the center.

Where the rolls come together, brush with water and lightly squeeze to close.

Transfer the roll to the baking sheet.

Bake at 375 for 20 to 30 minutes, until golden.

Remove from oven and let cool completely.

If you are making the heart shape, prop the pan at a 45-degree angle to cool.

Remove roll from pan.

Slice into 1-inch slices and place on a greased cookie sheet.

Bake at 375 for an additional 20 to 30 minutes until golden.

Key Lime Curd Sauce

• 2 large eggs
• 1/3-cup lime juice
• 6 Tbsp. sugar
• 3 Tbsp. unsalted butter
• 1/3-cup sour cream

Whisk all ingredients except sour cream together in a small saucepan.

Cook over medium low heat, whisking constantly until mixture thickens.

Whisk in sour cream and remove from heat.

Pastry and sauce are best served warm.

To learn more about quillery (or quilling as it is known today), please visit The Art of Quillery.

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