Servings: 6 people
Calories: 250kcal
Cost: $15
Equipment
- Heart-shaped cookie cutter
- Parchment paper
- Piping bag or zip-top bag
- Serrated knife
- Mixing bowls
Ingredients
- 1 sheet puff pastry, thawed
- 1 egg beaten for egg wash
- 1 cup heavy cream, whipped with 2 tbsp powdered sugar
- 1 cup fresh strawberries thinly sliced
- q.s. powdered sugar for dusting
- q.s. chocolate sauce for drizzling
Instructions
- Preheat your oven to 400°F (200°C) and line a cookie tray with parchment paper.
- Roll out the puff pastry on a lightly floured surface until smooth and even.
- Use a heart-shaped cookie cutter to cut out hearts from the puff pastry and transfer them to the prepared tray, leaving space between each one.
- Lightly brush the tops of the hearts with beaten egg.
- Bake for 9-10 minutes until puffed and golden brown. Allow them to cool completely.
- Carefully slice each heart in half horizontally with a serrated knife.
- Pipe a layer of whipped cream onto the base, arrange thin slices of strawberry on top, and add another dollop of cream.
- Place the top half of the heart back on.
- Lightly dust with powdered sugar and drizzle chocolate sauce over the top. Serve immediately.
Notes
For a dairy-free option, substitute heavy cream with coconut cream. Keep the puff pastry chilled before rolling to prevent shrinkage. Use room-temperature eggs for better egg wash application. Leftovers can be stored in an airtight container for up to two days; however, the puff pastry may lose some crispiness. For best results, reheat briefly in the oven before serving if eating leftovers. Avoid freezing assembled hearts with cream and strawberries; instead, freeze only the pastry bases.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 1mg
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