Puff Pastry Hearts
Warm, flaky pastries filled with sweet fruit preserves, perfect for special occasions or simple desserts.
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.
Notes
Serve warm or at room temperature for best texture. Pair with coffee or sparkling wine. Store in an airtight container for up to 24 hours; refrigerate for longer storage.