RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY
Here's what you need: puff pastry, raspberry jam, egg wash, powdered sugar
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 9 pastries
Number Of Ingredients 4
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut the puff pastry into 9 equal squares.
- Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
- Brush egg wash on each side of the square.
- Take each corner and bring them together the seal the jam inside the dough
- Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
- Make 8 even cuts around the circle making sure the cuts do not touch in the center.
- Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
- Repeat with the remaining pastry squares.
- Bake for 15-20 minutes until pastry is golden brown and puffed.
- Serve with a sprinkle of powdered sugar.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 66 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 52 grams
PUFF PASTRY HEARTS
These adorable cream-filled hearts are perfect for Valentine's Day or any time you want to serve a loving treat. The delightful recipe and pretty way to present it come from Sarah Vasques of Milford, New Hampshire.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled. , In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter. , Place 1 in. apart on parchment-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool., Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves. Garnish with raspberries and confectioners' sugar.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 71mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PUFF PASTRY HEARTS
Steps:
- Gather the ingredients.
- Lightly grease cookie sheets or line with parchment paper. Combine sugar and cinnamon in a small bowl. Sprinkle your work surface with half of the cinnamon sugar.
- Place dough on the cinnamon sugar. Lightly press dough into sugar and roll out slightly with a rolling pin. Brush dough with 2 tablespoons of the melted butter and sprinkle with the cinnamon sugar, reserving just a small amount for garnish.
- Starting with the shortest sides, roll up each side in a jelly roll fashion until the rolls meet in the center. Refrigerate dough 30 to 40 minutes or until chilled and firm.
- Preheat oven to 375 F. With a serrated knife, gently cut the roll into 16 slices. Place slices cut-side down, 2 inches apart on prepared cookie sheets. Lightly press down until they are 1/4-inch thick.
- Pinch the bottom edge of each slice to form a heart shape. Drizzle the hearts with the remaining 1 tablespoon of melted butter and sprinkle with the remaining cinnamon sugar.
- Bake for 8 to 13 minutes or until golden brown. Remove to a wire rack to cool completely. Store at room temperature in an airtight container.
Nutrition Facts : Calories 45 kcal, Carbohydrate 5 g, Cholesterol 6 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 22 mg, Sugar 4 g, Fat 3 g, ServingSize 32 pieces (16 servings), UnsaturatedFat 0 g
CHOCOLATE MOUSSE WITH PUFF PASTRY HEARTS
Provided by Food Network Kitchen
Categories dessert
Time 4h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until just melted, about 6 minutes; remove from the heat and whisk until smooth and shiny.
- Fill a large bowl halfway with ice water. Combine 2 egg yolks, 6 tablespoons sugar, the cognac, vanilla and 2 tablespoons hot water in a separate heatproof bowl. Beat with a mixer until thick and pale yellow, about 7 minutes. Place the bowl over the pan of simmering water and continue beating until warm and tripled in volume, about 8 more minutes. Carefully rest the bowl in the ice water and beat until the mixture is cool and thick, about 2 more minutes. Gradually beat in the melted chocolate mixture until incorporated.
- Wash and dry the beaters. In a separate large bowl, beat 2 egg whites, the remaining 1 teaspoon sugar and the salt until stiff peaks form, about 2 minutes. Stir one-quarter of the egg white mixture into the chocolate mixture, then gently fold in the rest until incorporated. Transfer to four 8-ounce ramekins. Cover and refrigerate until set, at least 4 hours or overnight.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Using a 1 1/2-inch cookie cutter or small knife, cut out 4 hearts (or circles) from the pastry. Brush with the beaten egg, transfer to the prepared baking sheet and freeze until firm, about 5 minutes. Bake until puffed and golden, 10 to 12 minutes. Let cool completely. Top each ramekin with whipped cream and a puff pastry heart.
PUFF-PASTRY WAFFLE HEARTS (PUFFLES)
These little tickers hide a deeply tasty secret: They're actually pockets made from store-bought puff pastry that are stuffed with chocolate-hazelnut spread. Whip up your own batch of "puffles" for Valentine's Day (or any day, really), and serve your hearts on a platter.
Provided by Riley Wofford
Categories Quick & Easy Recipes
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- Preheat a nonstick waffle iron according to manufacturer's instructions. Dust a clean work surface with flour and roll out pastry to flatten creases; cut in half crosswise.
- Dollop chocolate-hazelnut spread by the teaspoon onto one piece of dough, spaced 2 inches from edges of dough and 2 inches apart. Brush between dollops with water, then top with second piece of dough, pressing gently between dollops to seal.
- Center a 2 1/2-inch heart-shaped cookie cutter over dollops and stamp out shapes. Freeze 5 minutes. Cook in waffle iron until puffed and golden, 5 to 6 minutes. Serve with strawberries and syrup.
PUFF PASTRY HEARTS
This Taste of Home recipe was created by Sarah Vasques of Milford, New Hampshire. Besides cutting the pastry into hearts, other cute shapes could be used for different holidays.
Provided by DuChick
Categories Dessert
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks.
- In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat.
- Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.
- In a large mixing bowl, beat the cream until soft peaks form.
- Fold into custard.
- Cover and refrigerate until serving.
- Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter.
- Place 1 inches apart on parchment paper-lined baking sheets.
- Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates.
- Split puff pastry hearts in half.
- Place bottom halves on plates; spread each with 2 tablespoons of filling.
- Replace tops; drizzle with remaining preserves.
- Garnish with raspberries and confectioners' sugar.
Nutrition Facts : Calories 247.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 46.5, Sodium 97.2, Carbohydrate 25.2, Fiber 1, Sugar 9.2, Protein 3
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4.6/5 (10)Total Time 36 minsCategory Breakfast, DessertCalories 132 per serving
- Thaw the pastry dough by taking them out of the box and packaging and placing it at room temperature for no longer than 40 minutes or until it unfolds easily. The pastry sheets should still be cold.I like to bake one sheet at a time. Once they are both defrosted, I use one and place the other one in the refrigerator to keep it cold until I am ready to use it.
- Gently unfold one of the defrosted pastry sheets. Place the other pastry sheet in the refrigerator until ready to use it.
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