Puff Pastry Hearts Recipes

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled. , In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter. , Place 1 in. apart on parchment-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool., Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves. Garnish with raspberries and confectioners' sugar.

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

Steps:

• Preheat a nonstick waffle iron according to manufacturer's instructions. Dust a clean work surface with flour and roll out pastry to flatten creases; cut in half crosswise.
• Dollop chocolate-hazelnut spread by the teaspoon onto one piece of dough, spaced 2 inches from edges of dough and 2 inches apart. Brush between dollops with water, then top with second piece of dough, pressing gently between dollops to seal.
• Center a 2 1/2-inch heart-shaped cookie cutter over dollops and stamp out shapes. Freeze 5 minutes. Cook in waffle iron until puffed and golden, 5 to 6 minutes. Serve with strawberries and syrup.

Steps:

• In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks.
• In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat.
• Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
• Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.
• In a large mixing bowl, beat the cream until soft peaks form.
• Fold into custard.
• Cover and refrigerate until serving.
• Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter.
• Place 1 inches apart on parchment paper-lined baking sheets.
• Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
• Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates.
• Split puff pastry hearts in half.
• Place bottom halves on plates; spread each with 2 tablespoons of filling.
• Replace tops; drizzle with remaining preserves.
• Garnish with raspberries and confectioners' sugar.