A Valentine's Day Treat
Hazelnut Puff Pastry hearts are a delicious treat for Valentine's Day - or any day for that special someone in your life. Who can turn down delicious chocolate hazelnut spread baked up in a tender, buttery puff pastry.
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These puff pastry hearts are only two inches wide so make up two or three for each person. As with most desserts using puff pastry, these are best served the day they are made.
The recipe uses a store-bought puff pastry sheet. You may certainly make your own puff pastry if you have the time.
The process of assembling the hearts is quite simple so grab the kids to help you make these.
Ingredients
Just a few ingredients are used in this recipe:
- Puff pastry: one sheet of store-bought puff pastry will make a total of 6 heart-shaped goodies. Defrost the pastry in the refrigerator if using a frozen sheet.
- Chocolate Hazelnut Spread: there are several quality commercial brands available. Nutella is one of these brands.
- An egg and granulated sugar: the puff pastry should be brushed with a lightly whipped egg and sprinkled with sugar prior to baking. Also, the egg is used to help seal the hearts.
Instructions
- Cut twelve 2-inch hearts from a sheet of puff pastry.
- Fill the center of 6 of the hearts with the chocolate hazelnut spread. Brush the edges with the whipped egg.
- Place an unfilled heart over the heart filled with the hazelnut spread.
- Seal the edges by crimping with a fork. The edges should be sealed well so the top of the pastry does not separate from the bottom.
- Lightly brush the top of each heart with the egg wash. Sprinkle with granulated sugar.
- Using a knife, create a small slit in the top of each heart (this will allow steam to escape).
Storage
These puff pastry hearts are best served the day they are made. If needed, place in an airtight container and keep at room temperature for up to 2 days.
FAQs
Puff pastry is a laminated pastry with alternating layers of butter and dough. It is light and flaky. Check out this article for an in-depth description.
Certainly. Making your own puff pastry takes a bit of time but the results are a lovely, flaky dough. Check out my recipe here.
I hope you enjoy these Nutella puff pastry hearts as much as my friends and family do!
More Valentine's Day desserts
Looking for more inspiration for your Valentine's day desserts? Check out these recipes:
📋 Recipe
Hazelnut Puff Pastry Hearts Recipe
Equipment
- 1 2" Heart-shaped cookie cutter
- Pastry brush
- Baking Sheet Pan
Ingredients
- 1 Sheet Puff Pastry defrosted
- ⅓ Cup Chocolate Hazelnut Spread (e.g. Nutella)
- 1 Large Egg, lightly whipped For brushing on hearts to seal and prior to baking
- 1 teaspoon Granulated Sugar To sprinkle over hearts prior to baking
- ¼ Cup Chocolate Melted
- 1 Tablespoon Powdered Sugar For sprinkling over hearts
Instructions
- Preheat oven to 400°
- Cut twelve 2" hearts from a sheet of defrosted puff pastry.
- Fill the center of 6 of the hearts with the chocolate hazelnut spread. Brush the edges with the whipped egg.
- Place an unfilled heart over the heart filled with the hazelnut spread. Seal the edges by crimping with a fork.
- Lightly brush the top of each heart with the egg wash. Sprinkle with granulated sugar.
- Using a knife, create a small slit in the top of each heart (this will allow steam to escape).
- Bake for 8 - 10 minutes. Pastries will be golden brown and risen.
- Allow pastries to cool. Sprinkle with powdered sugar and drizzle with melted chocolate.
Video
Sheila Etelamaki says
I have made these 3 times in the past 2 months. Love them!
dessertswithstephanie says
Hi Sheila, thank you for the feedback!
Debbie says
These Hazelnut Puff Pastry Hearts are adorable and delicious! I love the combination of flavors and the presentation. These are perfect for a holiday take along to an event!
Anna says
These puff pastries looked great on the dessert bar I made for my daughter’s wedding shower. Just yummy!
MJ says
you had me at nutella!
Deanna | Life By Deanna says
Love these!! They look amazing!
Natalie says
Easy peasy! We made christmas tree shaped ones.