Let Me Tell You How These Puff Pastry Hearts Stole My Heart
Okay, first things first, you know those recipes that seem fancy but honestly, they’re like, laughably simple? That’s this one. My best mate’s daughter calls these “Love Pockets.” One year, I tried making a big romantic dinner for Valentine’s Day and, well, let’s just say the risotto glued itself to the pan, but these pastry hearts came out golden and perfect and everyone forgot about the charred rice. Hah. That’s actually become a running joke now — if I offer to cook, people ask if the puff pastry hearts are coming too. (Spoiler: they always are.)
Why You’ll Go Bananas for This (Like We Do)
I whip these up whenever I want to seem way more put together than I am, especially if I’ve forgotten about Valentine’s until, erm, the day itself. My family devours them — no joke, they disappear like socks in the dryer. And my partner claims it’s the smell of them baking that makes everything feel that little bit special, though I suspect it’s the sugar. Sometimes I get overambitious and try to pipe chocolate on top, but usually, it just turns into abstract art (modern love, right?).
Your Not-So-Fancy Ingredients List
- 1 sheet of puff pastry (thawed; honestly, store brand is fine, though my gran used to say “only the posh stuff, dear”)
- 2-3 tablespoons strawberry or raspberry jam (or whatever’s left in the fridge — apricot is surprisingly brilliant, too)
- 1 egg, beaten (or a splash of milk if you forgot eggs — I have, several times)
- 1/4 cup granulated sugar (sometimes I use brown, makes it extra cozy)
- Optional: Melted dark chocolate for drizzling, crushed nuts, or even a bit of lemon zest if you’re feeling wild
How I Usually Fumble My Way Through This Recipe
- Preheat your oven to about 400°F (200°C). This is also the time I frantically clear yesterday’s baking sheet from the oven so it doesn’t catch fire.
- Unroll the thawed puff pastry sheet on some baking paper. If it cracks, just squish it back together — no drama.
- With a heart-shaped cookie cutter (or just freehand it with a knife if you’re feeling rogue), cut out even-ish pairs of hearts. There’s always one that comes out looking a bit like a potato. Keep it; it’s charming.
- Put half the hearts on your lined baking tray. Plop a teaspoon or so of jam in the center, but don’t overfill — or do, if you want volcanic jam eruptions (not recommended, though kind of funny the first time).
- Top with the other heart shapes. Press the edges together gently — I use a fork for little ridges, but fingers work and probably add more love, right?
- Brush the tops with the beaten egg (or milk, or nothing at all if you forgot both — they still brown up though not as pretty).
- Sprinkle with sugar – as much or little as you like. I usually go overboard because, well, it’s Valentine’s.
- Bake for 12 to 15 minutes, or until puffed and deep golden. This is when everyone suddenly starts hanging out in the kitchen sniffing around.
- Let them cool a few minutes (this is the hardest part). If you want, drizzle with melted chocolate or not, totally up to you.
Real-Life Notes (AKA I Suppose You Could Call These Tips)
- If the jam leaks out a bit, just scoop it up and eat it. Hot jam is like lava, though, so be careful or you’ll remember it for days after.
- I sometimes forget to thaw the pastry, so I microwave it on low for, like, 10 seconds. Once it went soggy, though, so don’t go too wild.
- Honestly, slightly uneven hearts taste exactly the same. Don’t let anyone tell you otherwise.
All the Weird Stuff I’ve Tried With These Hearts (Some Worked!)
- Nutella instead of jam: Oh wow, so good. Only thing is, the filling goes super hot, so let them cool. Trust me, I learned the hard way.
- Biscoff spread: It’s like a cozy hug for your tastebuds.
- Chopped up strawberries rather than jam: Not as gooey. Actually, I missed the ooze a little.
- Shredded coconut: Only if you really, really love coconut — the flavor took over everything else for me.
What If You Don’t Have Every Gadget in the Kitchen?
About that cookie cutter — I once lost mine (don’t ask). I just cut out hearts freehand with a sharp-ish knife and they were… creative. But not ugly! If you don’t have a rolling pin, an empty wine bottle works in a pinch (guess how I found that out).
Storing (If They Last That Long, Which They Don’t)
Keep any leftovers in an airtight tin or container on the counter. I’m told they last 2 days. In my house, that’s theoretical, because they’re gone by breakfast. I think they’re even better the next day — but honestly, that’s like a unicorn in my kitchen.
How We Love to Eat These (And You Might Too)
Great with a mug of tea, or — if you want to be dead posh — a scoop of vanilla ice cream. My uncle likes them for breakfast, which technically makes them breakfast food, right? Sometimes, we sneak them into movie night instead of popcorn. Highly recommend.
Lessons Learned, AKA Don’t Do What I Did
- Don’t try to rush the cooling step and bite right in. You’ll be blowing on your tongue for an hour afterwards. Ask me how I know.
- One time, I tried doubling the jam to make them extra “lovey-dovey” — just ended up with a sticky jam massacre. Small spoons, people.
- If the pastry feels really stiff, give it ten minutes to relax — otherwise it’ll crack and you’ll be muttering at it.
FAQ: Stuff Folks Always Ask Me (And My Honest Answers)
- Can I make these ahead of time? Sure thing! Actually, I think they get even flakier if you bake, cool, and reheat gently (like five minutes in the oven) just before serving.
- No heart cutter, what do I do? Freehand it! Seriously, nobody’s measuring. If all else fails, make circles or squares, or just call them “abstract hearts.”
- Do I have to use jam? Nope. Nutella, apple butter, even a smidge of lemon curd all work. Savory fillings? Tried pesto once, didn’t love it, but you might.
- How do I stop the pastry sticking? Use parchment/baking paper, or, if not, just grease the tray. I forgot once — let’s just say those hearts needed a crowbar.
- Can these be gluten-free? There’s gluten-free puff pastry out there; I used it for my friend Jill and it was grand, maybe a bit less puffy.
- They turned out weird looking. What next? They’re homemade! Call them “rustic” and serve with a grin, that’s what I do. Actually, sometimes those are the best ones anyway.
All right — just writing this made me crave one (or three), so I’d better head off and get baking. Let me know if you try them, and if you come up with a wild new filling, tell me about it because I’m always up for more mischief in the kitchen!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 tablespoons strawberry jam
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar
- 2 tablespoons powdered sugar (for dusting)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2On a lightly floured surface, roll out the puff pastry sheet to smooth it, then use a heart-shaped cookie cutter to cut out heart shapes.
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3Place half of the heart cutouts on the prepared baking sheet. Spoon about 1/2 teaspoon of strawberry jam onto the center of each.
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4Brush the edges with melted butter mixed with vanilla extract and a pinch of salt. Place a second heart cutout on top of each, pressing the edges with a fork to seal.
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5Brush the tops with beaten egg and sprinkle with granulated sugar. Bake for 12-15 minutes, until golden and puffed.
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6Let the hearts 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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