Description
These adorable strawberry puff pastry hearts are flaky, buttery, and filled with sweet strawberry preserves. Perfect for Valentine’s Day, brunch, or any special occasion, they’re quick to make and irresistibly delicious!
Ingredients
Units
Scale
- 1 sheet puff pastry (thawed if frozen)
- 1/4 cup strawberry preserves or jam
- 1 egg, beaten (for egg wash)
- 1 tbsp granulated sugar (optional, for sprinkling)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Puff Pastry:
- On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Use a heart-shaped cookie cutter (about 3–4 inches) to cut out an even number of hearts (you should get 8–10 pairs, depending on the size of your cutter).
- Assemble the Hearts:
- Place half of the hearts on the prepared baking sheet. Spoon about 1/2 teaspoon of strawberry preserves into the center of each heart, spreading slightly but leaving a border around the edges.
- Brush the edges of the hearts with the beaten egg to help seal the layers.
- Add the Top Layer:
- Place the remaining hearts on top of the jam-covered hearts, pressing gently around the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush the tops with the beaten egg and sprinkle with granulated sugar if desired.
- Bake:
- Bake in the preheated oven for 15–18 minutes, or until the puff pastry is golden and puffed. Remove from the oven and let cool slightly.
- Finish and Serve:
- Dust the cooled hearts with powdered sugar if desired. Serve warm or at room temperature.
Notes
- For a creamier filling, mix the strawberry preserves with 2 tablespoons of softened cream cheese before assembling.
- These puff pastry hearts are best enjoyed the same day but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to refresh the crispiness.
- Use other fillings like Nutella, raspberry jam, or lemon curd for variety.