Surprise your loved ones with these puff pastry hearts. Filled with Nutella & cream cheese and fresh raspberries. Easy recipe, quick preparation and baking time!
Looking for quick last-minute Valentines’s Day dessert that also look impressive? Why not try these puff pastry hearts!
The whole prep takes about 15 minutes, including filling and assembling the hearts. Baking takes about 7 minutes!
Now, if you want to surprise someone special with a vegan dessert, I suggest trying Chocolate Covered Dates. They are perfect for any occasion – birthdays, Valentine’s Day, Christmas, Mother’s Day ….
Or if you are looking for savory Valentine’s Day recipes, I have Heart Shaped Pizza Pocket on the blog. We love it!
How to make puff pastry hearts for Valentine’s Day
First preheat the oven to 360°F/180°C. While waiting for the oven to get hot, you can cut hearts out of the puff pastry sheet. I would get about 9 hearts out of my pastry (but I only made 4 of them). This can vary depending on the size of your pastry and the cookie cutter you use. My advice is to use the largest cutter you have.
You don’t need to use all the pastry if you know that you are going to make this for 2 people. I recommend to cut out as many hearts as needed and use the rest of the pastry to make something else (i.e. Mango Chicken Puffs or Parmesan Asparagus Pastry Twists)
Place the hearts onto a baking tray/cookie sheet lined with baking parchment and transfer in to the oven (if already pre-heated).
Next thing to do is wash and pat-dry the raspberries + make the Nutella filling. The filling is very easy to make: Mix Nutella and cream cheese in a bowl and you are done! No need for a mixer – a spoon will do.
As the baked pastries are fragile, I recommend piping the Nutella filling to prevent any breaking. Use any piping tip you have on hand.
Now before assembling these puff pastry hearts you need to let the baked pastries cool down completely. This only takes a few minutes (10-15, depending on how warm your room is). Then, carefully cut each heart in half (like on the photos).
Before you start:
Puff pastry – my local store only sells pre-rolled fresh puff pastry sheets that I simply unroll and use. The size can vary slightly from brand to brand (in this case: 9 x 12 inch/24 x 32cm). Now, I suggest you buy puff pastry that you have experience with. Feel free to buy frozen one and thaw it before using, if that is what you normally do.
If you would like to make it from scratch, then I recommend this Easy Homemade Puff Pastry Recipe made by Allie from Baking a Moment. It looks amazing.
Nutella filling – I used about 5 heaped tablespoons of Nutella and the same amount of Cream Cheese but then I had only a little left of the cream cheese so I added the rest. I suggest you do 1:1 ratio and taste and add more (either Nutella or cream cheese) if needed.
Baking plain puff pastry – These hearts were ready in 7 minutes but yours may need more/less time to bake. The baking time depends on the oven as well as puff pastry. I recommend keeping and eye on them as they can turn easily from golden brown to burnt.
Toppings – I generously sprinkled all puff pastry hearts with powdered sugar and heart-shaped sprinkles. After, I top them with chocolate sauce. You can just use the sugar and omit the rest, if you like. Instead of chocolate sauce, raspberry/strawberry sauce can also be used.
More Valentine’s Day dessert recipes:
Valentine’s Day Puff Pastry Hearts
- Preheat the oven to 360°F/180°C.
- Wash the raspberries and pat them dry with a paper kitchen towel. Set aside.
- Make the Nutella filling by combining Nutella with cream cheese. Use a spoon (or a mixer, if desired). Set aside.
- Unroll the puff pastry and using a large heart-shaped cookie cutter cut out 4 (or more) hearts (see note 1). Place them onto a baking tray/cookie sheet lined with baking parchment and bake until puffed and the tops are nice golden brown (6-8 minutes).
- When ready, take them out and transfer them onto a cooling rack. Let them cool completely before cutting each heart in half and filling with Nutella mixture (use a piping bag with any piping tip you have on hand) and fresh raspberries.
- Top with the other half of the pastry and generously sprinkle with powdered sugar and heart-shaped sprinkles (optional) and drizzle with chocolate sauce (optional).
- Best serve right away.
- I used fresh puff pastry sheet but frozen puff pastry (thawed) can also be used. You don’t have to use all of it. Bake only as many hearts as you need and use the rest to make something else – I have a few puff pastry appetizers on the blog.
- The number of hearts you get out of the pastry will depend on its size and also on the size of your cookie cutter.
- The longer this dessert sits at room temperature the soggier the bottom part gets. However, it keeps well in the fridge (from a few hours to overnight).
- For detailed information and more tips I recommend reading the whole post.