Heart Puff Pastries

For the links of cutters, board and the rest, make sure to check my LTK SHOP liked on my IG bio.

Heart Puff Pastries:

Ingredients:

• 1 pack of puff pastry sheets, thawed (they come 2 sheets in a pack)

• Fresh whipped cream (see recipe below to see how I made mine for the batch in this recipe)

• 1 pint of fresh raspberries or strawberries

• 2 tbsp powdered sugar to dust

• 1 egg (for egg wash)

Preparation:

Start by unfolding the puff pastry sheets, and using a heart cutter cut the dough in the shape of hearts. You should get about 9 per sheet. Place them on a lined sheet pan.

Beat one egg in a little bowl and brush it on top of the hearts. Bake it off at 350 degrees for about 20-25 minutes until they puff and look golden brown on top. Remove from oven and let them cool off for 10 minutes.

While that bakes make your fresh whipped cream. I used 2 cups of heavy cream, 1 tsp of vanilla extract and half a cup of powdered sugar. Add everything to a mixing bowl and using a mixer whip until peaks start forming.

Separate the puff heart in half (as you see on the video) once they are cooked you don’t even need to use a knife, they separate pretty easy. Using a piping bag, pipe the whipped cream covering the entire heart, add the fruit and add a little more whipped cream on top. Close it with the top of the heart. Dust powdered sugar and that’s it!