These puff pastry hearts are the easiest thing you could bake for Valentine's Day or a beautiful brunch. They're so versatile; you could fill them with any flavor jam, nut butter, or chocolate spread. You could even serve them without filling and simply coat them in powdered sugar.
What I really love about this dessert is how affordable it is despite how delicious it tastes and how pretty it looks. Even if you need to double the recipe, you could easily server a large crowd with this dessert for under $10.
*makes about 10-12 filled puff-pastry hearts
- One package Pepperidge Farm 2 Ready-to-Bake Sheets Puff Pastry
- strawberry preserves
- powdered sugar (optional)
- heart-shaped cookie cutters
1. Defrost puff pastry for about 30 minutes or until you can easily unfold it.
2. Preheat oven to 400 degrees Fahrenheit.
3. Lightly sprinkle flour on your work surface and gently unfold the puff pastry one sheet at a time. Use your fingers to sort of push together and smooth down where the creases were so you can squeeze in your heart cookie cutter as much as possible.
4. For ever large heart you cut out, you need two more large heart cut-outs with a small extra heart cut out of the middles. (The large heart puff up so much, you can half them to create two separate bottom layers.) You need the largest heart-shaped cookie cutter to be 4 to 5 inches in size. Also, don't toss the mini hearts you cut out. Bake those into adorable mini puff pastry hearts that you can fill or eat as-is. *If you wind up with enough excess dough to roll back out, go for it! Puff pastry isn't delicate like phyllo. It can take a few more roll-outs!
5. Lightly spray a baking sheet with non-stick spray. No need to use an egg wash or butter with these! Though you certainly can if you want more butter flavor. Simply brush on melted butter before baking.
6. Bake for about 10 minutes, but keep an eye on it, and take them out as soon as they're puffed up and lightly golden brown. Sprinkle with powdered sugar and let cool for a minute.
7. Open up the solid hearts to fill and layer with the large hearts that have middle cut-outs. You may need to use a knife to open up the heart without causing them to flake and break apart. You can also fill the large hearts and leave as-is without incorporating the cut-outs. The mini hearts are great coated in powdered sugar, though you can also break those open and fill with jam.
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