Puff pastry hearts
These puff pastry hearts are a dream dessert. Crispy, golden-brown puff pastry is sprinkled with almond slices for a subtle nutty crunch and filled with silky mascarpone cream and juicy raspberries. Whether you are celebrating Valentine’s Day or just want to make a special treat for someone, this dessert is a real eye-catcher that is sure to win hearts.
Equipment
Heart-shaped cutters 10 cm and 5 cm
Servings hearts
Ingredients
- 6 sheet puff pastry (each 32x25 cm)
- 300 g mascarpone
- 300 g whipping cream
- 70 g icing sugar
- 1 tsp vanilla extract
- 80 g raspberry jam (optional)
- 280 g raspberries (fresh, halved)
- 2 eggs (whisked with a little milk (for brushing))
- almond slices
- plain flour (for sprinkling)
- icing sugar (optional, for finishing)
Instructions
Preparation
- Preheat the oven to 180°C. Halve 280 g raspberries. Beat 2 eggs with a little milk. Prepare 80 g raspberry jam.
- Lightly dust your work surface with plain flour and lay out one of the 6 sheet puff pastry. Cut out 7 heart shapes. Use a smaller heart-shaped cutter to make a hole in the middle of half of the hearts. Repeat with each sheet.
- Place 14 heart shapes on a baking tray lined with parchment paper. Brush the bottom layer with the beaten egg and place a cut-out heart on top. Brush the rim again and place another layer, so you have a total of three puff pastry layers per heart. Repeat this until you have 14 complete hearts.
- Lightly brush the top with the beaten egg (avoid the sides so the dough can rise properly).Sprinkle each heart with almond slices.
Cooking
- Bake the puff pastry pastries in the preheated oven for 12-15 minutes, or until golden brown and crispy.Remove them from the oven and let them cool on a wire rack.
Mascarpone Cream
- Put the 300 g mascarpone, 300 g whipping cream, icing sugar and 1 tsp vanilla extract in a mixing bowl. Beat until smooth, firm cream suitable for piping.
- Scoop the cream into a piping bag with a large star-shaped nozzle.
Assembly:
- Carefully cut the heart-shaped puff pastry pastries in half. Pipe a beautiful swirl of mascarpone cream on the bottom half. Optionally add a little raspberry jam and place the raspberries on top.
- Place the top half of the puff pastry on top and dust with icing sugar as a finishing touch.
- Enjoy your delicious and elegant heart-shaped puff pastry pastries! ❤️
Nutrition
Calories: 803kcalCarbohydrates: 60gProtein: 11gFat: 58gSaturated fat: 21gCholesterol: 69mgSugars: 10g
Tried this recipe?Let me know what you think!
Puff pastry hearts, made for sharing
my pick
this week
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