These heart-shaped fruit puff pastries are perfect for your Valentine’s Day breakfast, brunch, or dessert!
This buttery, flaky puff pastry filled with your favourite preserves is best served warm and drizzled with vanilla glaze. Store in a sealed container at room temperature.
Ingredients
Puff Pastry Hearts:
• 1 packet ready-made puff pastry
• 1 jar jam/preserves
Egg Wash + Garnish:
• 1 Egg
• 1 tsp Heavy Cream or Half-and-Half
• 1 TB Coarse Sugar to sprinkle on after egg wash
Vanilla Glaze:
1 cup Confectioner’s Sugar
2 TBS Heavy Cream
1 tsp Vanilla Extract
Instructions
Roll out the puff pastry onto a lightly floured surface. Using a heart-shaped cookie cutter, begin cutting out hearts, being meticulous to get the most out of your dough.
In a small bowl, whisk together egg and heavy cream to create your egg wash. Using your finger, brush the outer edges of half the hearts with egg wash.
Spoon one and a half tablespoons of jam/preserves onto the centre of the hearts. Place remaining hearts on top of jam-topped hearts. Using a fork, press around the edges of the hearts, sealing them together.
Place hearts on a parchment paper-lined baking sheet, and place into the freezer for at least 10-15 minutes.
Preheat oven to 400 degrees F. Once the hearts are chilled, using a pastry brush, brush them with the remaining egg wash. Sprinkle with coarse sugar. Bake hearts for 15-20 minutes, or until they’re golden brown and puffy. While hearts are baking, in a small mixing bowl, whisk together confectioner’s sugar, heavy cream, and vanilla extract. Add more cream if it’s too thick for your liking, or add more confectioner’s sugar if it’s too runny. Once done baking, remove puff pastry hearts from the oven and place them on a cooling rack. Once they’re somewhat cooled, drizzle them with the vanilla glaze and enjoy!
Source: Jennifer Anne, www.flourandfloral.com.