Valentine’s Day Puff Pastry Hearts
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Surprise your loved ones with these puff pastry hearts filled with chocolate cream and fresh raspberries. Easy and quick recipe for a sweet Valentine’s treat!

Why You’ll love this recipe
- Simple & quick – Only a handful of ingredients and minimal prep time.
- Versatile – Enjoy them plain or customized with different flavors.
- Perfect for any occasion – Great for Valentine’s Day, anniversaries or any time you need a simple yet elegant dessert.
Looking for a quick last-minute Valentine’s Day dessert that also looks 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!
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 a 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 400° Fahrenheit (180° Celsius). 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 cutting out as many hearts as needed and using 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 into the oven (if already pre-heated).
The next thing to do is wash and pat dry the raspberries + make the chocolate filling. The filling is very easy to make: Mix chocolate hazelnut spread (Nutella can be used) 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 chocolate hazelnut filling to prevent any breaking. Use any piping tip you have on hand.
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 the temperature of your room). Then, carefully cut each heart in half (like in 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 32 centimeter). Now, I suggest you buy puff pastry that you have experience with. Feel free to buy a 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.
Chocolate filling – I used about 5 heaped tablespoons of chocolate hazelnut spread and the same amount of cream cheese. I suggest you do a 1:1 ratio and taste and add more (either chocolate hazelnut spread or cream cheese) if needed.
Baking plain puff pastry – These hearts were ready in 10 minutes, but yours may need more/less time to bake. The baking time depends on the oven and puff pastry. I recommend watching them as they can easily turn 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.
Serving tips
- Dust with powdered sugar for an elegant finish.
- Drizzle with additional melted chocolate for extra indulgence.
- Pair with a cup of espresso or hot chocolate.
- Arrange on a dessert platter with extra fresh berries, mint leaves and a light dusting of cocoa powder.
Make-ahead tips
- Bake the pastry hearts in advance and store them unfilled in an airtight container at room temperature for up to 2 days. Fill just before serving.
- Prepare the chocolate cream in advance and store it in the refrigerator for up to 3 days. Allow it to soften slightly before using.
- Wash and dry raspberries ahead of time to ensure they are ready when needed.
- If assembling a few hours ahead, keep filled pastries refrigerated until ready to serve.
More Valentine’s Day dessert recipes:
Valentine’s Day Puff Pastry Hearts
Ingredients
- 1 puff pastry (ready rolled sheet), see note 1
- 5 tablespoons chocolate hazelnut spread (heaped)
- 5 tablespoons cream cheese (heaped)
- 24 raspberries (fresh)
- powdered sugar (optional)
- heart-shaped sprinkles (optional)
- chocolate sauce (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the raspberries and pat them dry with a paper kitchen towel. Set aside.
- Make the chocolate filling by combining hazelnut chocolate spread 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 the puff pastry hearts for about 10 minutes or until they are golden brown and puffed up. Keep an eye on them, as baking times may vary depending on your oven. If they start browning too quickly, you can lower the temperature slightly.
- When ready, take them out and transfer them to a cooling rack. Let them cool completely before cutting each heart in half and filling it with chocolate 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.
Notes
- I used a fresh puff pastry sheet, but frozen puff pastry (thawed) can also be used. I recommend following the baking instructions on the puff pastry package. 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.
Amazing and easy
So easy and so so pretty and delicious! A great Valentine’s recipe, I’m pinning!
Thank you!
These are such a cute idea, and I love how easy they are too. Puff pastry comes in so handy for quick treats, and the nutella cream sounds great.
Thanks!
These are so cute and look fairly simple to make. Great idea for that special someone.
Thanks so much, Stephanie!
Now that looks sinfully delicious. I don’t know whether I could share this if it were served to me. I know my kids will love these. Perfect for Valentine’s day!
Thanks, Ali!
These look absolutely gorgeous and so so delicious! Definitely a last minute Valentine’s Day idea so thank you for this!
You are welcome, Chris!