This heart-shaped raspberry puff pastry is a perfect treat for special occasions, like Valentine’s Day, or simply to enjoy with your loved ones. Its flaky, buttery pastry combined with the sweet and tangy raspberry jam, make it a delightful and indulgent dessert.
Ingredients
- 450 g pre-rolled puff pastry sheets 25 cm x 25 cm (10’’ x 10’’) each sheet
- 200 g raspberry jam, seedless (you can use any jam)
- 1 beaten egg
- powdered sugar for dusting (optional)
Directions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out one puff pastry sheet into a large rectangle directly on the parchment paper.
Use a heart-shaped pan or a heart template made out of parchment paper to trace the heart shape. Cut the hear using a pizza cutter or sharp knife. Remove the excess pastry.
Spread half of the raspberry jam evenly over the pastry heart.
Cut the second heart out and place it on top of the first, aligning the edges and pressing gently to seal.
Cut strips that are just over 1 cm (0.5’’) wide and twist each strip twice just like shown in the picture.
Brush the top of the heart with the beaten egg.
Bake the heart-shaped puff pastry in the preheated oven for 15-20 minutes or until golden brown and puffed.
Remove from the oven and allow it to cool for 10 minutes on the baking sheet.
Warm up the remaining raspberry jam in the microwave for 5 seconds. Place it in a piping bag and pipe horizontal lines on top of the heart.
Dust the heart generously with powdered sugar and pipe some more diagonal lines of raspberry jam.
Serve warm or at room temperature, and enjoy your delicious heart-shaped raspberry puff pastry!
Tip: You can add a dollop of whipped cream on top of the powdered sugar for an extra touch of indulgence.
Video – Heart-Shaped Raspberry Puff Pastry
