Raspberry Puff Pastry Hearts
Raspberry puff pastry hearts are an easy and delicious treat for a Valentines Day breakfast or any breakfast you want to make special. Puff pastry with a raspberry filling cut into cute hearts and drizzled with icing, what’s not to love!
As a food blogger we are always testing recipes out way before the holidays come but my two toddlers don’t seem to mind. We had these raspberry heart pastries twice last week and I already can’t wait to make them again! I use a store bought puff pastry so there is very little work to be done to create this breakfast treat.
Tips For Making These Pastries
- Read the thawing instruction on the puff pastry box carefully before beginning
- Allow pastry to fully thaw before unrolling
- Do not over stuff with raspberry pie filling
- I prefer pie filling over jam because it is sweeter but you can use either
- Allow cooked pastries to cool a bit before adding the icing or they will just become a melty mess
- Enjoy them warm
How to Make These Raspberry Pastry Hearts
I always buy my puff pastry from the grocery store. If you like to make your own that’s amazing and you’re welcome to use it for this recipe. You’ll find puff pastry in the frozen section of the grocery store. I like to get the pre-rolled kind (it’s just easier). Before making these pastry hearts read the thawing instructions on the puff pastry. I like to let mine thaw in the fridge over night or you can usually thaw it on the counter for 2 hours. They usually come in a two sheet pack. This recipe makes 6 pastries (uses 1 puff pastry sheet) but you can make 12 by using both puff pastry sheets.
Assembling the Pastries
Preheat your oven to 400 F and line a baking sheet with parchment paper.
Once your puff pastry is thawed, roll it out on a clean work surface. Use your heart shaped cookie cutter to cut out 12 hearts.
Next, place 6 of the cut hearts onto your baking sheet. Add 1 tsp of raspberry pie filling into the middle of each heart.
Create the egg wash. Do this by mixing one egg and 1 tbsp of cold water together in bowl. Apply the egg wash along the edge of the raspberry filled heart with a small basting brush (or finger).
Next, add the remaining 6 hearts on top of the filled ones and pinch the edges together. Add egg wash on top of the sealed hearts.
Bake in the oven for 12 minutes or until golden brown.
Icing the Pastries
After baking allow the heart pastries to cool down before adding the icing.
To make the icing mix the powdered sugar, vanilla extract, and milk together. You can also add a drop of red food colouring in as well. You want the texture to to smooth and drizzle nicely.
Once pastries have cooled down drizzle the icing over top of them with a spoon and enjoy them warm.
Bake them for Valentines day or bake them as a special breakfast for the ones you love, either way I’m sure you’ll fall in love with these Raspberry Puff Pastry Hearts!
If you make these pastries you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
More Valentines Day Recipes
- Strawberry Cream Cheese Heart Danishes
- Brownie Hearts with White Chocolate Drizzle
- Red Velvet Brownies
Raspberry Puff Pastry Hearts
- 1 inch heart cookie cutter
- 1 sheet store bought puff pastry thawed to package directions
- 6 tsp raspberry pie filling can substitute with raspberry jam
- 1 large egg
- 1 tbsp cold water
- 1/2 C powdered sugar
- 2 & 1/2 tsp milk
- 1/4 tsp vanilla extract
- 1 drop red food colouring optional
- Thaw the puff pastry sheet as per packages directions. Some say thaw on the counter for 2 hours or you can leave it to thaw in the fridge over night.
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Make the egg wash by beating the egg and cold water together. Set aside.
- Unroll the puff pastry sheet on a clean work surface.
- Use your heart cookie cutter to cut out 12 heats.
- Place 6 hearts on the baking sheet.
- Add 1 tsp of raspberry pie filling/jam into the middle of the hearts on the baking sheet.
- Use a small basting brush and apply the egg wash to the outer rim of the raspberry filed hearts.
- Place the other 6 hearts on top of the raspberry filled ones. Pinch the edges closed.
- Apply the egg wash on top of all the closed heart pastries.
- Bake in the oven for 12 minutes or until golden brown.
- Allow pastry hearts to cool a bit before apply the icing.
- To make the icing mix the powdered sugar, vanilla extract, and milk together. You can also add a drop of red food colouring in as well. You want the texture to to smooth and drizzle nicely.
- Once pastries have cooled down drizzle the icing over top of them with a spoon.