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Frosted puff pastry hearts on a turquoise plate with a glass of milk

Puff Pastry Dessert

Puff Pastry Dessert hearts are delicious and melt in your mouth.  They make a great dessert and also a nice gift for someone.

Course Breakfast, Dessert
Cuisine American
Keyword Valentine's day dessert, dessert, pastry heart desserts, puff pastry dessert
Prep Time 20 minutes
Total Time 36 minutes
Servings 18 hearts
Author Jeannie Z

Ingredients

  • 1 package Pepperidge Farms puff pastry sheets
  • Water (if using cinnamon mixture)

Cinnamon Sugar Mixture

  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Glaze

  • 2 tablespoons butter, melted
  • cups powdered sugar
  • 3 tablespoons milk

Instructions

  1. 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.

  2. Preheat oven to 400 degrees (preheat the oven while the pastry dough is thawing).

  3. Place parchment paper or silicone mats on baking sheets.
  4. Gently unfold one of the defrosted pastry sheets. Place the other pastry sheet in the refrigerator until ready to use it.

  5. Fold each longer side up half way towards the center. 

  6. Fold in pastry in half again towards the center.

  7. Slice the pastry dough in 1" slices using a sharp knife.

  8. Place them sliced side up on baking sheet about two inches apart from each other.
  9. Bake for 16-18 minutes.
  10. While they are baking, make the glaze (see directions on making the glaze).

  11. 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.

  12. Store covered for two to three days. They are best eaten the first day.

If making them with cinnamon sugar mixture:

  1. 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. Pour some water in a small bowl.

  3. Lightly add a small amount of water to the pastry dough. Sprinkle the cinnamon sugar mixture evenly over the pastry.

  4. 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.

  5. Fold up halfway once again towards the center of the pastry dough. Using a sharp knife, slice the dough into about 1" slices.

  6. Place them with one of the sliced sides up on your covered baking sheet. Place them about 2" apart.

  7. Bake them at 400 degrees for 16-18 minutes. While they are baking, make the glaze. (see directions for making the glaze)

  8. 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.

  9. Store them covered up to 3 days. They are best eaten the first day.

How to make the glaze:

  1. Melt the butter. Add the powdered sugar and milk. Whisk together until blended.

  2. 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.

Recipe Notes

Recipe Tips:

You can find the puff pastry dough in the freezer section at your grocery store, usually with the pie crusts.

For easy clean up, I usually use silicone baking mats 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.