I remember the first time I made these little puff pastry hearts: warm, flaky layers giving way to a sweet ribbon of jam, and suddenly a simple sheet of pastry felt like a love letter on a plate. These bite-sized pastries are fast to assemble, visually charming, and perfect for Valentine’s brunch, a school party, or an easy dessert that feels special without hours in the kitchen.
What makes this recipe special
These puff pastry hearts hit the sweet spot between simplicity and presentation. One sheet of puff pastry, a smidge of fruit preserves, and a quick egg wash turn into glossy, golden, layered pastries in under 30 minutes. They’re great when you want something festive but don’t want to spend all day baking.
- Quick: from thawed sheet to oven in about 10–15 minutes.
- Budget-friendly: uses pantry staples (puff pastry + jam).
- Crowd-pleasing: flaky texture and familiar fruit flavor appeal to kids and adults.
- Versatile: swap fillings or toppings to fit dietary needs or themes.
“A simple puff pastry heart turned our rushed Valentine’s morning into a joyful little ritual — flaky, jammy, and irresistible.” — a regular reader
How this recipe comes together
This recipe follows a short, predictable workflow so you can plan timing and multitask.
- Thaw and roll the puff pastry to an even thickness.
- Cut matching heart shapes—an even number to form pairs.
- Add jam to half the hearts, brush edges with egg wash, and top with the matching heart.
- Crimp edges, brush the tops, and bake until puffed and golden.
- Cool slightly and dust with powdered sugar if desired.
Expect 15–18 minutes bake time and a few minutes for finishing. Everything is done on a single baking sheet for easy cleanup.
Gather these items
- 1 sheet puff pastry, thawed (store-bought or homemade)
- 1/4 cup fruit preserves (strawberry, raspberry, or your favorite)
- 1 egg, beaten (for egg wash)
- Powdered sugar (optional, for dusting)
Substitution notes:
- Vegan: use a plant-based puff pastry and brush with non-dairy milk + a pinch of sugar instead of egg wash.
- Lower-sugar: use sugar-free preserves or a thin smear of mashed fresh berries.
- Savory twist: replace preserves with a thin layer of pesto and soft cheese (see Variations).
Directions to follow
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour your work surface. Roll the thawed puff pastry to smooth any creases and even the thickness.
- Use a heart-shaped cookie cutter to cut out an even number of hearts. Re-roll scraps gently if needed.
- Place half of the hearts on the prepared baking sheet.
- Spoon a small dollop (about 1/2 to 1 teaspoon) of preserves into the center of each placed heart. Leave a 1/4-inch border so the filling doesn’t leak.
- Brush the exposed edges with beaten egg.
- Top each with a second heart. Press down gently around the edges to seal.
- Crimp the edges with the tines of a fork for a decorative seal and better adhesion.
- Brush the tops with remaining egg wash. Optionally sprinkle a little granulated sugar on top for sparkle.
- Bake for 15–18 minutes, or until the pastries are well puffed and a deep golden brown.
- Remove from the oven and let cool on the sheet for a few minutes. Transfer to a wire rack to finish cooling.
- Dust with powdered sugar just before serving for a pretty finish.
Serving suggestions
- Best ways to enjoy it: Serve warm or at room temperature so the layers stay crisp but the filling is soft.
- Pairings: Great with a cup of coffee, a glass of sparkling wine, or a simple yogurt and fruit spread for brunch.
- Plating ideas: Arrange on a long platter with fresh berries and mint sprigs. For a romantic touch, place two hearts per plate with a drizzle of melted chocolate or a spoonful of crème fraîche.
- For parties: Make mini hearts (use a smaller cookie cutter) for bite-sized hors d’oeuvres or place on a tiered tray.
Storage and reheating tips
- Short term: Store cooled pastries in an airtight container at room temperature for up to 24 hours. The crispness will begin to fade after that.
- Refrigeration: If you want to keep them longer (up to 3 days), place in an airtight container in the fridge. Let return to room temp before reheating.
- Freezing: Freeze unbaked assembled hearts on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5–8 minutes to the baking time and checking for golden color.
- Reheating: Re-crisp in a 325°F (160°C) oven for 5–8 minutes, or warm briefly in a toaster oven. Avoid microwaving — it makes puff pastry soggy.
- Food safety: If using perishable fillings (cream cheese-based), refrigerate promptly and consume within 2 days.
Pro chef tips
- Keep it cold: Handle the pastry quickly and keep dough cold for better rise and flakiness.
- Minimal filling: Overfilling leads to leaks. Aim for small dollops and leave a clear edge.
- Egg wash hacks: For extra shine, use one whole beaten egg. For a paler finish, use just egg white. For vegan shine, brush with a thin mix of plant milk + 1 tsp maple syrup.
- Even baking: Rotate the sheet halfway through baking if your oven has hot spots.
- Decorative edges: A fork crimp seals well. For a fancier look, pinch and twist the edges with your fingers or use a fluted cutter.
Creative twists
- Fruity swaps: Apple-cinnamon preserves, apricot jam, or a mix of fresh mashed berries with a touch of honey.
- Savory version: Spread a thin layer of fig jam and top with a sliver of prosciutto before sealing, or swap jam for goat cheese and caramelized onion.
- Nutty crunch: Add finely chopped toasted almonds or pistachios on top before baking for texture.
- Chocolate lovers: Place a small square of dark chocolate or a smear of Nutella in the center with jam for a decadent surprise.
- Dietary variants: Use gluten-free puff pastry for GF diets, or try a sugar-free fruit spread to reduce sugars.
Common questions
Q: How long does it take to make these from start to finish?
A: Active prep time is about 10–15 minutes (if the pastry is already thawed). Bake time is 15–18 minutes. Allow extra cooling time — plan ~35 minutes total.
Q: My filling leaked — how can I prevent that?
A: Use less filling and leave a clear 1/4-inch border around the edge. Press edges firmly and crimp with a fork to create a good seal. Chill briefly before baking if the butter in the dough gets warm.
Q: Can I make these ahead of time?
A: Yes. Assemble, freeze on a tray until firm, then store in a sealed bag for up to a month. Bake from frozen, adding a few extra minutes. If fully baked, store at room temperature up to 24 hours or refrigerate up to 3 days and re-crisp in the oven.
Q: Is egg wash necessary?
A: It helps create a glossy, golden finish but you can skip it. For a vegan option, brush with plant milk mixed with a pinch of sugar.
Q: Can I use homemade puff pastry?
A: Absolutely. Homemade puff pastry yields fantastic layers but requires more time and attention to temperature. Keep it very cold and use fewer turns for a quicker version.
Conclusion
If you enjoyed the technique here and want other heart-shaped puff pastry ideas, check out this collection of heart-shaped puff pastry cookies: Heart-Shaped Puff Pastry Cookies. For a savory spin that pairs prosciutto with flaky pastry hearts, see this savory recipe: Puff Pastry Hearts with Prosciutto – Delicious Recipes.
Enjoy making these little hearts — they’re an easy way to add a homemade touch to any celebration.
Puff Pastry Hearts
Ingredients
Main Ingredients
- 1 sheet puff pastry, thawed store-bought or homemade
- 1/4 cup fruit preserves (strawberry, raspberry, or your favorite)
- 1 large egg, beaten for egg wash
- to taste powdered sugar optional, for dusting
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour your work surface. Roll the thawed puff pastry to smooth any creases and even the thickness.
- Use a heart-shaped cookie cutter to cut out an even number of hearts. Re-roll scraps gently if needed.
- Place half of the hearts on the prepared baking sheet.
- Spoon a small dollop (about 1/2 to 1 teaspoon) of preserves into the center of each placed heart, leaving a 1/4-inch border.
- Brush the exposed edges with the beaten egg.
- Top each with a second heart and gently press down around the edges to seal.
- Crimp the edges with the tines of a fork for decorative seal and better adhesion.
- Brush the tops with remaining egg wash and optionally sprinkle a little granulated sugar on top.
Baking
- Bake for 15–18 minutes or until the pastries are well puffed and a deep golden brown.
- Remove from the oven and let cool on the sheet for a few minutes. Transfer to a wire rack to finish cooling.
- Dust with powdered sugar just before serving for a pretty finish.
