Hey—Have I Told You About My Valentine’s Day Puff Pastry Hearts?
First off, full disclosure: I’m a bit of a sucker (no pun intended, sorta) for anything heart-shaped, especially if it involves puff pastry. These little hearts started as a last-minute attempt at looking like a Pinterest-level parent for my daughter’s school party, but now even my grumpy neighbor Rick asks about them every February. They’re light, flaky, and silly-easy, which is perfect if, like me, you tend to start holiday baking…the night before the holiday. Honestly, there’s something about sharing a treat that looks like you put in a ton of effort, when actually you just rolled out some dough and used a cookie cutter (shh, our secret!).
Why These Win—According to, Well, Me
I make these when I want to look festive without making my kitchen look like a flour bomb just went off (okay, it sometimes does anyway, but you get what I mean). My family goes nuts for them because the hearts are crispy on the edges but soft inside, and honestly, there’s always a bit of sugar stuck somewhere, which is kinda the charm. They’re sweet but not knock-you-out sweet, and I love that you can fill ‘em with whatever you have—my sister swears by Nutella, but I’m a strawberry jam loyalist. Oh, also: Once I tried making them with homemade dough. Never. Again. Store-bought all the way here!
Here’s What You’ll Need (and What You Can Swap)
- 1 sheet of puff pastry (I tend to use whatever’s cheapest, but my grandma was convinced Pepperidge Farm made them flakier. Honestly? Haven’t noticed.)
- About 2 tbsp strawberry jam (raspberry or apricot is also good—sometimes I use a quick fruit compote if I have sad fruit lurking in the fridge)
- 1 egg, beaten for egg wash (when I run out, I just use a splash of milk—it works fine)
- 1–2 tbsp granulated sugar (you can skip this, but a sprinkle makes things sparkle)
- Optional: A tiny bit of lemon zest, or a sprinkle of cinnamon for extra oomph. Once I got wild and tossed in a handful of chocolate chips. Not bad!
How I Actually Make These (Don’t Stress!)
- Preheat your oven to 400°F (about 200°C if you think in Celsius…I always wing it and check around 12 minutes.) Grab a baking sheet and line with parchment. If you don’t have parchment, just butter it a little—or don’t; they stick a bit but honestly not a dealbreaker.
- Roll out the puff pastry on a lightly floured surface—about as thick as a pound coin or, well, not too thin but not thick either. I tend to squish it more than roll because who can find their rolling pin, really?
- Cut out heart shapes using a cookie cutter. If you don’t have a heart-shaped cutter, just use a knife and freehand it. Wonky hearts are still hearts in my book.
- Spoon a small blob of jam onto half of the hearts—try not to overdo it! (This is where I get greedy and then regret it when it leaks everywhere, but it still tastes great.)
- Top with another heart, then use a fork to press the edges together and make it look like you knew what you were doing. Brush with the egg wash (or milk), then sprinkle with sugar.
- Bake for maybe 12–15 minutes. Just watch until they get all puffy and gold—sometimes it’s a couple minutes less or more. This is where I usually sneak a taste (ok, I burn my tongue, but worth it).
Notes—What I Actually Figured Out the Hard Way
- Don’t overfill! Seriously, it explodes everywhere. Still edible though. Maybe even better.
- If you want really golden tops, don’t skip the egg wash. Once I did, and they looked a bit sad, to be honest.
- I always try to seal the edges well, but some jam still escapes. I’ve just accepted that as part of the charm.
If You Want to Mix It Up (Or…Not)
- I’ve swapped jam for peanut butter and chocolate—killer combo, though a bit runny. Next time, chilling them first would probably help. Or so I tell myself every year.
- I did try savory ones once, filled with goat cheese and honey. Like, it was fancy, but felt a bit odd for Valentine’s. Not my cup of tea, but maybe yours.
- If you’re really feeling adventurous, add some freeze-dried strawberries right in the dough. Looks pretty!
What You’ll Need (But Don’t Panic If You Don’t Have Everything)
- Baking sheet
- Parchment paper—or a well-buttered pan, or hey, just go for it and scrub the pan later
- Rolling pin (or a wine bottle. Yep. I do this more often than I should)
- Cookie cutter, but a knife works too. Or honestly, biscuit cutters, jar lids, or even just fingers if you don’t mind a rustic look
- Fork for sealing. Fingers kinda work too, but the fork makes them look…attempted professional?
How to Store (But Good Luck With Leftovers)
I store these in a lidded container on the counter, sometimes with a bit of parchment between layers if I’m feeling organized. But real talk—they’ve never made it past breakfast the next day at my place. If, by some miracle, you hide a few, they’re still okay for two days, just a tad less crisp. Pop ‘em in a warm oven for a few minutes to revive, if you want.
Serving Ideas (And Our Silly Traditions)
We like to pile hearts on a pretty plate, dust with a bit of powdered sugar, and, oddly, serve with hot chocolate—there’s something quite winning about dunking a flaky heart into a mug. If it’s just me and my best mate, I’ll make a big pot of tea and we’ll nibble them, talking about anything except work. My daughter likes hers with extra jam on the side, for more dipping. Up to you!
The Things I Wish I’d Known (So You Don’t Have To Learn the Hard Way)
- I once tried skipping the egg wash to save time—don’t! They look pale and taste sort of unfinished.
- Don’t slam the oven door, or the pastry sort of collapses. Happened when I was impatient, lesson learned.
- If you forget to preheat the oven (as I, um, often do), let the pastry chill while the oven gets hot—otherwise it sometimes melts before baking and turns a bit gloopy. Not the end of the world, but not exactly drool-worthy either.
FAQ Time—Because People Actually Ask
Can I make these with other doughs?
Oddly enough, I get this a lot! Pie crust just isn’t the same—too dense, I think. Puff pastry is the magic here.
I’m vegan—will this work?
Definitely! Just use plant-based puff pastry (most are, surprisingly), skip the egg wash or use a bit of coconut milk, and pick jam with no gelatin. Easy peasy.
Could I freeze them before baking?
Yes, but actually, I find it works better to freeze after baking and then reheat. They’re not quite as crisp, but still pretty delicious.
Do I have to let the dough thaw first?
Yep—unless you like wrestling dough. I tried once and nearly sprained a wrist, so now I always wait till it’s soft enough to unroll without swearing.
Can I make these the day before?
For sure, though I kinda think they taste best fresh. That said, I ate a couple on day two last year, and—surprise!—still tasty.
Oh, and just as an aside, if you ever find yourself making these while distracted by a Zoom call (guilty), don’t worry if you mix up the order a little. The hearts are pretty forgiving. At least, they have been for me!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1/3 cup strawberry jam
- 1 egg, beaten
- 2 tablespoons granulated sugar
- 2 tablespoons powdered sugar, for dusting
- 1 tablespoon flour, for dusting the surface
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly dust with flour.
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2On a lightly floured surface, roll out the thawed puff pastry sheet to smooth the creases. Use a heart-shaped cookie cutter to cut out even-numbered heart shapes.
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3Place half of the heart-shaped pastry cutouts on the prepared baking sheet. Add 1 teaspoon of strawberry jam to the center of each.
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4Brush the edges of the hearts with beaten egg, then top each with another pastry heart. Gently press the edges to seal and crimp with a fork.
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5Brush the tops with more egg wash and sprinkle with granulated sugar. Bake for 16–18 minutes, or until golden brown and puffed.
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6Let cool slightly, then dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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