Simply made with puff pastry, jam and an easy icing, they’re a perfect little dessert bite.

These little puff pastry hearts are the best Valentine’s Day dessert to celebrate the ones you love.

Just like my strawberry rhubarb hand pies, these puff pastry hearts are easy to make and a delicious dessert! You’ll definitely want to add these cute baked hearts to your go-to Valentine’s Day recipes.

why you’ll love these heart shaped treats

• It’s an easy recipe to make with just 5 simple ingredients!
• Mix and match the filling by using raspberry, cherry or strawberry jam.
• While these are lovely for Valentine’s Day, you can make these hearts for a Mother’s Day dessert too.
• Use store-bought puff pastry dough to make this recipe a breeze!
• Make these heart pies as an easy treat when you create a brunch board for a galentine’s celebration!

Ingredients needed to make these easy puff pastry hearts

Puff pastry: you’ll need 1-2 thawed puff pastry sheets (1 puff pastry sheet and the heart-shaped cookie cutter I used made 6 mini hearts so you might want a second sheet of puff pastry to make more)

Jam: I love using raspberry, cherry or strawberry jam for the filling. Alternatively, you could use a pie filling.

Icing sugar: mix icing sugar together with lemon juice for the best icing drizzle

Egg: don’t forget to use a beaten egg to brush over the heart-shaped pies before baking to give them a rich golden colour when baked

Sugar: sprinkle white sugar or a coarse sugar on the hearts before baking if desired

how to make these puff pastry hearts

Step 1: Line a baking sheet or cookie sheet with parchment paper.

Step 2: Lay out the defrosted puff pastry sheet on a lightly floured surface. If needed, use a rolling pin to gently flatten before using.

Step 3: Use a heart cookie cutter to cut out 12 hearts (6 tops and 6 bottoms). Brush the edges of the 6 ‘bottom’ hearts with the egg wash. Spoon about 1-2 tsp of the jam into the center of the heart and spread it a little bit, trying to avoid the edges.

**PLEASE NOTE: It’s possible to get less hearts if you use a larger heart cookie cutter; just make sure you have an even number of hearts and use 2 sheets of puff pastry if needed**

Step 4: Place the ‘top’ hearts over the jam filling and then crimp the edges of the hearts with a fork to seal – it’s ok if some of the filling seeps out!

Step 5: Use a sharp knife to slice 2 small slits in the top of each heart; use a pastry brush to brush the egg wash on each puff pastry heart and then sprinkle with sugar.  Place in the fridge while you preheat the oven to 375F.

Step 6: Once the oven is preheated (and it’s been at least 10 minutes since the pies have been in the fridge), bake in the preheated oven for 20-25 minutes or until golden brown.

Step 7: Cool on the baking sheet fully and then make the icing by combining the icing sugar and lemon juice, mixing until smooth. Drizzle on the heart pies and sprinkle with pink or red sprinkles if desired.

expert tips

• Using ready made puff pastry dough is going to make your life so much easier! Find it in your grocery store’s freezer section. Make sure you defrost it in the fridge before using! You can find puff pastry in pre-rolled sheets or as squares that you’ll need to roll out.

• Once you’ve assembled the heart pies, place in the fridge for 10 minutes before baking. This is going to help the gluten in the puff pastry relax and it helps the layers of butter to stay cold, giving you lovely, puffy layers of dough!

• Don’t forget to brush the top of the hand pies with milk or an egg wash before baking! Both will give the puff pastry beautiful golden brown color.

• If desired, add a very small drop of pink or red food dye to the icing to create a pink or red-hued icing

common questions

Can I use fresh raspberries instead of jam?
I would not recommend using fresh raspberries to make this puff pastry dessert. They contain alot of water versus raspberry jam which has a better consistency for baked goods like these puff pastry hearts.

What other fillings can I use in this recipe?
I love to use raspberry, cherry or strawberry jam for this recipe. But, you could have fun and make them nutella puff pastry hearts instead by using nutella, yum!

My puff pastry doesn’t come in sheets, can I still use it?
Yes, if your puff pastry comes in a square instead of a sheet you’ll just need to spend a bit of extra time and effort to roll it out on a lightly floured surface.

how to store these puff pastry hearts

These Valentine’s Day puff pastry hearts are best enjoyed on the day they’re made! Want to make them ahead of a gathering? If you’re having guests over for brunch, lunch or dinner, make a batch in the morning and they can sit at room temperature until you’re ready to enjoy later in the day.

more easy valentine’s day treats to love from the blog

The Best Fudgy Chocolate Brownie Cookies

Decadent Hot Chocolate Bar

5-Ingredient Snickers Chocolate Bark (viral recipe!)

Print

Easy Valentine's Day Raspberry Puff Pastry Hearts

Make these quick & easy raspberry puff pastry hearts for Valentine's Day! They make a cute dessert to enjoy with the one's you love.

Course Dessert

Cuisine American

Keyword puff pastry, valentine's day

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6 -12 mini heart puff pastry pies

Author Jess

Ingredients

For the puff pastry heart pies

• 1-2 defrosted sheets frozen puff pastry (1x sheet makes about 6 hearts, 2x sheets makes about 12 hearts)
• 1/4 cup raspberry, cherry or strawberry jam (or pie filling)
• 1 egg
• Optional: white sugar or coarse sugar

For the icing

• 1/2 cup icing sugar
• 1 tbsp lemon juice
• Optional: pink and/or red sprinkles

Instructions

• Line a baking sheet or cookie sheet with parchment paper.
• Lay out the defrosted puff pastry sheet on a lightly floured surface. If needed, use a rolling pin to gently flatten before using.
• Use a heart cookie cutter to cut out 12 hearts (6 tops and 6 bottoms). Brush the edges of the 6 ‘bottom’ hearts with the egg wash. Spoon about 1-2 tsp of the jam into the center of the heart and spread it a little bit, trying to avoid the edges. 

  **PLEASE NOTE: It's possible to get less hearts if you use a larger heart cookie cutter; just make sure you have an even number of hearts and use 2 sheets of puff pastry if needed**
• Place the ‘top’ hearts over the jam filling and then crimp the edges of the hearts with a fork to seal - it’s ok if some of the filling seeps out!
• Use a sharp knife to slice 2 small slits in the top of each heart; use a pastry brush to brush the egg wash on each puff pastry heart and then sprinkle with sugar if desired.  Place in the fridge while you preheat the oven to 375F. 
• Once the oven is preheated (and it’s been at least 10 minutes since the pies have been in the fridge), bake in the preheated oven for 20-25 minutes or until golden brown.
• Cool on the baking sheet fully and then make the icing by combining the icing sugar and lemon juice, mixing until smooth. Drizzle on the heart pies and sprinkle with pink or red sprinkles if desired.

The post Easy Valentine’s Day Raspberry Puff Pastry Hearts appeared first on Cooking in my Genes.

Need a quick and easy gift for your Valentine this year?  These Chocolate Marshmallow Pops are the perfect DIY gift idea.  They’re sweet, chocolatey and homemade.  Plus, you can totally choose any of your favourite topping ingredients besides the ones in our recipe to truly make these your own.

Prep Time: 10 minutes

Equipment Needs: popsicle sticks or skewers, pan & parchment paper

Ingredients:

1/3 cup shelled pistachios, chopped
1/4 cup skor toffee bits

1/3 cup sweetened shredded coconut, toasted (low broil for about 2 mins)

1/4 cup heart sprinkles
1/4 cup pink sprinkles

1 cup semi sweet chocolate chips
1 cup dark chocolate chips
2 tsp coconut oil

21 extra-large marshmallows

Instructions:

Toppings
Chop the 1/3 cup of shelled pistachios and mix with 1/4 cup of Skor Toffee Bits.  Next, toast the shredded coconut on a pan for 2 minutes on a low-broil setting in the oven.  Lastly, mix the heart and pink sprinkles together.

Chocolate
Put the coconut oil at the bottom of the pot, then add the chocolate chips. Heat on low heat, stirring constantly as the mixture melts.  Continue to stir until fully melted and then take off the heat.

Assembly
Line a baking sheet with a piece of parchment paper. Place each marshmallow on a popsicle stick or skewer. Then, dip the marshmallow into the chocolate, letting the excess chocolate drip off.  Next, roll the marshmallow pop in the toppings – this recipe allows for 7 marshmallow pops per topping mixture.  Place each pop marshmallow-side down on a parchment-lined baking sheet.

Refrigerate for 1.5 hours and then they are ready to serve and gift!

Until the next cooking adventure,
Jess

The post Chocolate Marshmallow Pops appeared first on Cooking in my Genes.