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.
Keyword: Puff Pastry Dessert Recipes, Quick Valentine's Day Recipes
Valentine’s Day Puff Pastry Hearts
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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