These delicious Puff Pastry Dessert hearts are perfect to make for Valentine's Day or any day for someone special. They are rich in flavor and so soft they melt in your mouth!
These make a lovely dessert for any day but would also be something special to make for Valentine's Day, Mother's Day, Father's Day or any day you would like a sweet treat. Not only are they delicious, they are easy to make.
These Puff Pastry Dessert hearts are great for kids to help out with as well! One of the great things about this recipe is that it is kid friendly so your kids can help with making these. One of the reasons they would be fantastic for Mother's or Father's day!
The pastry hearts can be made plain or with a little cinnamon and sugar mix added to them. They are a hit at my house either way. They are delicious made plain with the frosting, but sometimes I like the cinnamon addition to add a little zing to them.
I will share with you how to make them both ways. Try them and let me know which you prefer in the comment section below.
How to make Puff Pastry Dessert hearts:
Thaw the pastry dough by taking it out of the box and packaging and placing it at room temperature for no longer than 40 minutes or until it unfolds easily. The pastry sheets should still be cold.
I like to bake one cookie sheet at a time so I use one thawed pastry sheet and place the other one in the refrigerator to keep it chilled until I am ready to use it.
Once the dough has softened up a little, preheat your oven to 400 degrees. Cover your baking sheets with parchment paper for easy clean up.
When the pastry dough has thawed, gently unfold it so it is completely flat on your counter. Then fold in the longer sides up halfway towards the center.
Fold in halfway once again towards the center. Using a sharp knife, slice the dough into about 1" slices.
Place them with one of the sliced sides up on your prepared baking sheet. Leave about 2" in between each one.
Place your baking sheet in the center of the oven and bake them at 400 degrees for 16-18 minutes.
While they are baking, make the glaze (see below for the easy directions to make the glaze). This way it will be ready for when the pastry hearts are done. It is best to frost the puff pastry dessert hearts while warm and right out of the oven.
As soon as they come out of the oven, use a spoon and spread the glaze over each pastry heart. Leave them on the baking sheet until the glaze sets.
Warning...it really is hard to resist eating them right out of the oven! :o)
How to make the glaze:
Melt the butter and then add the powdered sugar and milk. Whisk together until well blended.
If you prefer a thicker glaze, add more powdered sugar by adding one tablespoon at a time until you have the consistency you like.
How to make heart shaped Puff Pastry Dessert with cinnamon sugar mixture:
Thaw the pastry dough by taking it out of the box and packaging and placing it at room temperature for no longer than 40 minutes or until it unfolds easily. The pastry sheets should still be cold.
I like to bake one cookie sheet at a time so I use one thawed pastry sheet and place the other one in the refrigerator to keep it chilled until I am ready to use it.
Once the dough has softened up a little, preheat your oven to 400 degrees. Cover your baking sheets with parchment paper for easy clean up.
Gently unfold the pastry sheet so it is completely flat on your counter.
How to make the cinnamon sugar mixture:
Make the cinnamon sugar mixture by combining 2 tablespoons sugar and 1 ½ teaspoons ground cinnamon in a small bowl. Pour some water in a small bowl.
Lightly add a little water to the pastry dough. Sprinkle the cinnamon mixture evenly over the pastry.
Then fold in the longer sides up halfway towards the center. Dab slightly with water and sprinkle the cinnamon mixture again.
Fold in halfway once again towards the center. Using a sharp knife, slice the dough into about 1" slices.
Place them with one of the sliced sides up on your prepared baking sheet. Leave about 2" between each one.
Place the baking sheet in the center of your oven and bake them at 400 degrees for 16-18 minutes.
While they are baking, make the glaze. This way it is ready for when they are done baking. It is best to put the glaze on while they are warm and right out of the oven.
Using a spoon, spread out the glaze evenly over each pastry heart. Let them sit on your baking sheet until the glaze sets. And yes, you will probably be tempted to try one right out of the oven!
How to make the glaze:
Melt the butter and then add the powdered sugar and milk. Whisk together until well blended.
If you prefer a thicker glaze, then just add more powdered sugar adding one tablespoon at a time until you have the consistency you like.
Recipe tips:
You can find the puff pastry dough in the freezer section at your local grocery store, usually with the pie crusts.
For easy clean up, I usually use silicon baking mats or parchment paper to cover my baking sheets.
If the pastry dough tears a little when you are handling it, just dab a little water on it and press it back together.
You might have a little extra mixture depending on how much you sprinkle on the pastry. If so, you can save it for another time down the road. Maybe to sprinkle over chocolate chip pancakes or french toast?
When making the puff pastry with cinnamon, just add a little water so that it is just slightly moistened.
They are best eaten the day you make them. Store them covered for up to 3 days.
These are a great dessert to make with kids. They will love to help you with this recipe and have such a yummy treat after they are done baking!
Another delicious heart shaped treat are these Sugar Cookies. They are also simple to make and a kid friendly recipe.
I hope you make these and enjoy them as much as we do. They are so good right out of the oven. So good that they are hard to stop at one!
Did you make these? I would love to hear from you....please comment and rate the recipe below! Thanks and have a wonderful day!
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Puff Pastry Dessert
Equipment
- baking sheet
Ingredients
- 1 package Pepperidge Farms puff pastry sheets
- water (if using cinnamon mixture)
Cinnamon Sugar Mixture
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
Glaze
- 2 tablespoons butter, melted
- 1 ½ cups powdered sugar
- 3 tablespoons milk
Instructions
- Thaw the pastry dough by taking them out of the box and packaging and placing it at room temperature for no longer than 40 minutes or until it unfolds easily. The pastry sheets should still be cold.I like to bake one sheet at a time. Once they are both defrosted, I use one and place the other one in the refrigerator to keep it cold until I am ready to use it.1 package Pepperidge Farms puff pastry sheets
- Preheat the oven to 400°F (preheat the oven while the pastry dough is thawing).
- Place parchment paper or silicone mats on baking sheets.
- Gently unfold one of the defrosted pastry sheets. Place the other pastry sheet in the refrigerator until ready to use it.
- Fold each longer side up half way towards the center.
- Fold in pastry in half again towards the center.
- Slice the pastry dough in 1" slices using a sharp knife.
- Place them sliced side up on baking sheet about two inches apart from each other.
- Bake for 16-18 minutes.
- While they are baking, make the glaze (see directions below on making the glaze).
- As soon as you take the pastry hearts out of the oven, drizzle the glaze over each pastry heart and spread out evenly with a spoon. Let them sit until the the glaze has set.
- Store covered for two to three days. They are best eaten the first day.
If making them with cinnamon sugar mixture:
- Follow the above directions until you have the pastry dough unfolded on your counter. Then mix together the cinnamon and sugar in a small bowl.2 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon
- Pour some water in a small bowl.water (if using cinnamon mixture)
- Lightly add a small amount of water to the pastry dough. Sprinkle the cinnamon sugar mixture evenly over the pastry.
- Fold up the longer sides up halfway towards the center of the pastry dough. Dab a small amount of water to the dough and sprinkle more cinnamon sugar over the dough.
- Fold up halfway once again towards the center of the pastry dough. Using a sharp knife, slice the dough into about 1" slices.
- Place them with one of the sliced sides up on your covered baking sheet. Place them about 2" apart.
- Bake them at 400°F for 16-18 minutes. While they are baking, make the glaze. (see directions for making the glaze)
- As soon as you take the pastry hearts out of the oven, drizzle the glaze over each pastry heart and spread out evenly with a spoon. Let them sit until the the glaze has set.
- Store them covered up to 3 days. They are best eaten the first day.
How to make the Glaze:
- Melt the butter. Add the powdered sugar and milk. Whisk together until blended.2 tablespoons butter, melted, 3 tablespoons milk, 1 ½ cups powdered sugar
- If you prefer a thicker glaze, add more powdered sugar. Add one tablespoon of sugar at a time until you have the consistency you like.
Notes
or parchment paper to cover my baking sheets for easy clean up.
While working with one of the pastry sheets, leave the other one if your refrigerator to stay chilled.
If the pastry tears a little when you are handling it, just dab a little water on it and press it back together.
When making the puff pastry with cinnamon, just add a little water so that it is just slightly moistened.
You might have a little extra cinnamon sugar mixture depending on how much you sprinkle on the pastry. If so, you can save it for another time down the road.
They are best eaten the first day.
Recipe makes 18-20 pastry hearts.Nutrition
This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Update Note: This recipe was originally posted in 2017, but was published again in 2020 to include step by step directions and new photos.
Ellen Notarius
Thank you for this!! These are exactly the pastry hearts my Aunt used to make. So easy, but so light and flaky and delicious!!
Jeannie Z
Hi Ellen,
So happy to hear you loved them and are like the ones your Aunt used to make. We love them in our house too!
Have a great day!
Jeannie
Donna
Can they be frozen once they’re frosted?
Jeannie Z
Hi Donna,
I have never frozen them but I think that freezing them once frosted would be fine. Just make sure they are tightly wrapped or in a freezer safe container before placing them in your freezer.
Jeannie
Ava
I have always liked Puff Pastry Hearts for Valentine's Day. My favorite part of the pastry is the glaze!! 🙂 I make them for my family and I on special occasions!!
Jeannie Z
Hi Ava,
They are perfect for Valentine's Day! I love the glaze too! Thanks for letting me know how much you like the recipe!
Jeannie
Doreen
Love this recipe...but not all mine looked like hearts. What am I doing wrong?
Jeannie Z
Hi Doreen,
I would make sure the dough is cold. If it is too warm it can make the shape not come out as sharp. I leave the pastry dough in the refrigerator right up to when I am going to use it. Hope this helps!
Jeannie
Terri
Puff pastry originated in Buffalo New York the hearts. My dad was a baker in the early 30s and 40s. I have been looking for a puff pastry that I used to buy from Henry and Henry. In Florida there’s no such place to buy it. Thank you so much I certainly will try them😊
Jeannie Z
Hi Terri,
Let me know if you try them. They are such a tasty treat!
Jeannie
Stacie
I started making these in 2020 when we couldn’t get them at the Broadway market at the Chruiscki booth... my grandma has bought them there for 60 years! These came out just as good and now I make them every year instead of buying them (and now that our family has 40, it saves me a ton of money too!!)
Jeannie Z
Hi!
This recipe is a hit with so many of us from Buffalo! I am so glad you found the recipe and are making them for your family. They really are easy to make and are so delicious! Thanks for stopping by!
Jeannie
Esther
Thanks for this recipe! Couldn't find these in grocery stores after I moved away from Buffalo, but now I can get my fix.
I think they use royal icing normally at the store, though. When I tried using that instead they tasted a little closer to what I remember/kept a little longer - not sure if this is really the case, but worth a try!