Description
These elegant puff pastry hearts feature flaky, buttery pastry filled with a creamy raspberry and rose water mixture. They are simple to make using store-bought puff pastry and ideal for brunch or dessert.
Ingredients
Scale
- 1 sheet puff pastry (250 g/9 oz), thawed
- 115 g (4 oz) cream cheese, softened
- 60 g (1/2 cup) powdered sugar
- 30 ml (2 tablespoons) seedless raspberry jam
- 5 ml (1 teaspoon) rose water
- 2.5 ml (1/2 teaspoon) vanilla extract
- 1 large egg, whisked with 15 ml (1 tablespoon) water, for egg wash
- 30 g (1/4 cup) shelled pistachios, finely chopped
Instructions
- Prep Oven and Pan: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Make Filling: In a medium bowl, whisk together the softened cream cheese, powdered sugar, raspberry jam, rose water, and vanilla extract until completely smooth.
- Cut Pastry Shapes: Unfold the thawed puff pastry on a lightly floured surface. Use a 3-inch heart-shaped cookie cutter to cut out 12 to 16 hearts. Reroll scraps gently once to cut additional hearts.
- Fill Hearts: Place half of the hearts on the prepared baking sheet. Spoon about 2-3 teaspoons of filling onto the center of each heart, leaving a 1/2-inch border. Lightly brush the borders with egg wash.
- Seal Pastry: Top with the remaining heart cut-outs and press down gently around the filling to seal the edges securely. Crimp the edges with the tines of a fork for a decorative finish and to prevent leaking.
- Bake Pastry: Brush the tops of all assembled hearts with the remaining egg wash. Bake for 15-18 minutes until deeply golden brown and puffed.
- Cool and Serve: Let the puff pastry hearts cool on the baking sheet for 5 minutes before transferring to a wire rack to set completely. Garnish with chopped pistachios before serving.
Notes
To prevent filling from leaking, ensure edges are sealed well and consider freezing assembled hearts for 10 minutes before baking to firm everything up. For the best flavor, use high-quality all-butter puff pastry.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 heart
- Calories: 150 calories
- Sugar: 7 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Puff pastry, hearts, raspberry, rose water, dessert, brunch, easy, Valentine's Day, pastry hearts, baking