Heart Pastries
These heart-shaped puff pastry cases are a dreamy dessert that’s as easy to make as it is to impress! Flaky, golden puff pastry is topped with a sprinkle of almonds for a nutty crunch, then filled with silky mascarpone cream and fresh, juicy raspberries. Whether you’re celebrating Valentine’s Day or just want to create a beautiful treat for someone special, this dessert is a showstopper that’s guaranteed to win hearts. Perfectly sweet, delightfully simple, and irresistibly elegant!
Ingredients:
- 3 sheets of puff pastry (shop-bought)
- 250 g mascarpone cheese
- 250 g whipping cream
- 60 g icing sugar
- 1 teaspoon vanilla paste
- 60 g of your favorite jam (optional)
- 200 g fresh raspberries (split in half)
- 1 egg whisked with a little milk (for egg wash)
- Flaked almonds
- Flour (for dusting)
- Icing sugar (optional)
Instructions:
1. Preheat Oven:
- Preheat your oven to 180°C (350°F).
2. Prepare Puff Pastry Hearts:
- Lightly dust your work surface with flour and lay out one sheet of puff pastry.
- Cut out heart shapes with a cookie cutter for the base (approx. 3-4 inches wide).
- Use a smaller heart cookie cutter to cut out a hole in the center of the hearts.
- Lay these shapes on a baking sheet lined with parchment paper.
- Cut out hearts from the second sheet and use a smaller heart cookie cutter to cut out a hole in the center of these shapes.
- Brush egg wash on the base heart ring and lay the first heart ring of puff pastry on top. Egg wash again only on the border of the heart, then lay the second heart on top, creating a three-layers.
- Repeat with the remaining puff pastry.
- Brush a final layer of egg wash on top, avoiding the sides of the hearts to ensure they rise properly.
- Sprinkle on top of each heart with flaked almonds.
- Bake the puff pastry hearts in the preheated oven for about 12-15 minutes, or until golden brown.
- Remove from the oven and let them cool on a wire rack.
3. Prepare the Mascarpone Cream:
- Place the mascarpone cheese, whipping cream, icing sugar, and vanilla paste in a mixer bowl.
- Whisk until smooth and stiff peaks form, creating a consistency suitable for piping.
- Fill a piping bag fitted with a large star tip with the mascarpone cream.
4. Assemble Heart Pastries:
- Carefully split the Heart pastries in half.
- Pipe a swirl of mascarpone cream on the base.
- Drizzle some raspberry jam on top of the cream (optional) and arrange the raspberries ontop.
- Add the heart top and a sprinkling of icing sugar for the finishing touch.
Enjoy your delightful and elegant Heart Pastries!