This easy Puff Pastry Raspberry Hearts recipe is a quick and delightful treat! Flaky, golden puff pastry filled with sweet raspberry jam and topped with a smooth raspberry icing. Perfect for Valentine’s Day or any special occasion, these crispy hearts are simple to make with just a few ingredients. Enjoy them fresh or with a dusting of powdered sugar!
Ingredients Needed
For the Hearts:
- 400g (14oz) puff pastry, thawed
- 80g (⅓ cup) seedless raspberry jam
- Sugar in the raw or coloured sugar sprinkles
For the Icing:
- 20g (1 ½ tbsp) raspberry jam
- 15g (1 tbsp) unsalted butter
- 120g (1 cup) powdered sugar
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 1-2 tbsp milk or cream
How To Make Puff Pastry Raspberry Hearts
- Preheat the oven: Preheat to 200°C (400°F) for a convection oven or 220°C (425°F) for a regular oven.
- Prepare baking sheets: Line two baking trays with parchment paper or Silpat baking mats and set aside.
- Roll out the puff pastry: Unfold the pastry and roll it evenly with a rolling pin. Place on a large cutting board and spread the raspberry jam evenly over one side.
- Cut the dough: Use a pizza wheel or knife to cut the dough into 1-inch (2.5cm) strips.
- Shape the hearts: Place the strips on the prepared baking sheet. Roll both ends towards the centre until they meet, forming a heart shape. Pinch the base slightly to hold the shape.
- Add sugar: Arrange the hearts 2 inches (5cm) apart and sprinkle with sugar or coloured sprinkles.
- Bake: Bake for 13-15 minutes or until golden brown.
- Make the icing: While the pastries bake, place raspberry jam and butter in a small microwave-safe dish. Heat for about 30 seconds, stirring every 15 seconds until melted.
- Mix the icing: In a large bowl, mix powdered sugar, vanilla, and salt. Stir in the melted jam mixture, then add milk or cream until the icing reaches your desired consistency.
- Decorate: Let the puff pastry hearts cool slightly, then drizzle with icing. Sprinkle with extra sugar if desired.
- Serve & store: Best enjoyed fresh. Store in an airtight container for 3-4 days.
Recipe Tips
- Use cold puff pastry: Keep the pastry chilled until ready to use. Warm pastry becomes too soft and won’t hold its shape well.
- Roll evenly: Roll out the dough to an even thickness to ensure the hearts bake evenly and turn golden brown.
- Don’t overfill with jam: A thin layer of raspberry jam is enough. Too much will leak out and make the pastry soggy.
- Pinch the base firmly: Press the bottom of the heart tightly so it holds its shape while baking.
- Let them cool before icing: If the hearts are too warm, the icing will melt and slide off instead of creating a nice drizzle.
How To Store Leftovers?
Let the puff pastry hearts cool to room temperature. Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. They may lose their crispiness over time.
Nutrition Facts
Serving Size: 1 heart (approximately 28g)
- Calories: 168
- Total Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 85mg
- Potassium: 27mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 2g
Try More Puff Pastry Desserts:
Puff Pastry Raspberry Hearts
Description
This easy Puff Pastry Raspberry Hearts recipe is a quick and delightful treat! Flaky, golden puff pastry filled with sweet raspberry jam and topped with a smooth raspberry icing. Perfect for Valentine’s Day or any special occasion, these crispy hearts are simple to make with just a few ingredients. Enjoy them fresh or with a dusting of powdered sugar!
Ingredients
For the Hearts:
For the Icing:
Instructions
- Preheat the oven: Preheat to 200°C (400°F) for a convection oven or 220°C (425°F) for a regular oven.
- Prepare baking sheets: Line two baking trays with parchment paper or Silpat baking mats and set aside.
- Roll out the puff pastry: Unfold the pastry and roll it evenly with a rolling pin. Place on a large cutting board and spread the raspberry jam evenly over one side.
- Cut the dough: Use a pizza wheel or knife to cut the dough into 1-inch (2.5cm) strips.
- Shape the hearts: Place the strips on the prepared baking sheet. Roll both ends towards the centre until they meet, forming a heart shape. Pinch the base slightly to hold the shape.
- Add sugar: Arrange the hearts 2 inches (5cm) apart and sprinkle with sugar or coloured sprinkles.
- Bake: Bake for 13-15 minutes or until golden brown.
- Make the icing: While the pastries bake, place raspberry jam and butter in a small microwave-safe dish. Heat for about 30 seconds, stirring every 15 seconds until melted.
- Mix the icing: In a large bowl, mix powdered sugar, vanilla, and salt. Stir in the melted jam mixture, then add milk or cream until the icing reaches your desired consistency.
- Decorate: Let the puff pastry hearts cool slightly, then drizzle with icing. Sprinkle with extra sugar if desired.
- Serve & store: Best enjoyed fresh. Store in an airtight container for 3-4 days.
Notes
- Use cold puff pastry: Keep the pastry chilled until ready to use. Warm pastry becomes too soft and won’t hold its shape well.
- Roll evenly: Roll out the dough to an even thickness to ensure the hearts bake evenly and turn golden brown.
- Don’t overfill with jam: A thin layer of raspberry jam is enough. Too much will leak out and make the pastry soggy.
- Pinch the base firmly: Press the bottom of the heart tightly so it holds its shape while baking.
- Let them cool before icing: If the hearts are too warm, the icing will melt and slide off instead of creating a nice drizzle.
Puff Pastry Raspberry Hearts