Puff Pastry Hearts
These Puff Pastry Hearts are a delightful, flaky treat filled with fresh strawberries and whipped cream, perfect for brunch or dessert!
Servings: 6 servings
Ingredients
- 2 sheets Puff pastry thawed
- 1 Egg beaten (for egg wash)
- 1 to 1 1/2 cups Strawberries sliced
- 1 cup Whipped cream
- to taste Powdered sugar sifted, for dusting
Instructions
- Preheat the oven to 400°F (200°C). Unfold thawed puff pastry sheets on a lightly floured surface. Use a larger heart-shaped cookie cutter to cut out an even number of hearts from each sheet for base and top layers.
- Using a smaller heart-shaped cutter, cut out the center from half of the hearts to create the top layers with cut-out centers. Transfer all cutouts onto a parchment-lined baking sheet.
- Lightly brush the edges of the base hearts with the beaten egg using a pastry brush to help layers stick and achieve a golden finish.
- Place a generous spoonful of sliced strawberries on each base heart, leaving a small border around the edges. Top with a dollop of whipped cream. Carefully place the top heart layers with cut-out centers over the filling, pressing gently to seal edges.
- Brush the tops of the assembled hearts with more egg wash. Bake in the preheated oven for 12–15 minutes or until puffed and golden brown.
- Transfer the baked Puff Pastry Hearts to a cooling rack. After cooling slightly, sift powdered sugar over the tops. Serve immediately for best texture and flavor.
Equipment
- Baking Sheet
- Heart-shaped cookie cutters
- Pastry brush
- Mixing Bowl
- Cooling Rack
Notes
- Ensure puff pastry is properly thawed and cold before baking for best rise and flakiness.
- Do not overfill the hearts to prevent filling leakage and soggy pastry.
- Add whipped cream just before serving to keep it light and airy.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven for best texture.
- Try seasonal variations by adding cinnamon, mint, or swapping berries for a unique twist.