Description
Delightful and quick puff pastry hearts filled with fruit preserves, perfect for breakfast or as a charming dessert.
Ingredients
Scale
- 1 sheet puff pastry (thawed but still cool)
- Fruit preserves (strawberry, raspberry, apricot, or your favorite)
- Flour for dusting
- 1 beaten egg (for egg wash)
- Powdered sugar, optional (for dusting before serving)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Lightly flour a work surface and roll the puff pastry to even it out.
- Use a heart-shaped cookie cutter to cut an even number of hearts. Re-roll scraps once for more cutouts.
- Place half the hearts on the prepared baking sheet, leaving space for puffing.
- Spoon about 1 teaspoon of preserves into the center of each heart on the sheet.
- Top each filled heart with another heart. Press gently at the edges, then crimp all the way around with a fork to seal.
- Brush the tops with the beaten egg and score a tiny vent on each heart if desired.
- Bake for 12-15 minutes until puffed and golden brown.
- Let cool briefly on the pan, then transfer to a rack. Dust with powdered sugar before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 heart
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg