Puff Pastry Hearts
Buttery soft puff pastry hearts are filled with fresh whipped cream and strawberries for a quick and cute 5 ingredient treat!
Servings: 12 pastries
Equipment
Ingredients
- 2 puff pastry sheets
- 1 egg, beaten
- 1-1½ cups sliced strawberries
- 1 cup whipped cream, store bought or homemade
- powdered sugar, sifted
Instructions
- Preheat oven to 425°F.
- Unfold puff pastry sheets and press layers on top of each other. Lightly press them together. Using a heart-shaped cookie cutter, cut out heart shapes in the dough. Discard excess dough.
- Remove the heart shapes and place them onto a parchment paper-lined baking sheet. Lightly brush with beaten egg and bake for 10 minutes.
- Let cool, then cut heart dough pieces in half. Right before serving, fill with whipped cream and sliced strawberries.
- Sprinkle with sifted powdered sugar and enjoy.
Notes
Prep ahead of time. Allow the unfilled baked pastry hearts in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 months. Fill the puffs with strawberries and cream 1-2 hours before serving and store them covered in the refrigerator.
Store. Cover and store leftover filled puff party hearts in the fridge for 1-2 days.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 107mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg