Puff Pastry Dessert

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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 and1 ½teaspoons 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.

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 pancakesor 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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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!

4.50 from 14 votes

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Prep Time: 20 minutes minutes

Total Time: 36 minutes minutes

Servings: 18 hearts

Equipment

baking sheet
non-stick baking mat

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

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.

Nutrition

Course: Breakfast, Dessert

Cuisine: American

Keyword: puff pastry cookies, puff pastry dessert

Tried this recipe?Mention @triedandtrue.recipes or tag #triedandtrue.recipes!

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.

Puff Pastry Dessert - Tried and True Recipes (2024)

FAQs

What is the secret to puff pastry? ›

The trick is to work large pieces of cold butter into dry ingredients and hydrate it all with ice cold water (as if you were making pie crust). Sometimes bakers grate butter into the mix or use a food processor. There's lots of ways to make rough puff pastry.

How do you get the best results with puff pastry? ›

The keys to ensuring that you get crisp, flaky layers from your pastry are concerned with temperature and handling. Pastry should be at room temperature for rolling (to make it more pliable), but chilled before baking (so the buttery layers remain separate).

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What are the faults in puff pastry? ›

Oven too hot, causing excessive lift. Over-baking causing the surface layers to dry out too much. Fat levels too high in pastry. Unevenly flaked as fat not evenly dispersed.

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Should puff pastry be frozen before baking? ›

Frozen puff pastry is a convenient alternative to homemade puff pastry, but it does require a little advance planning since it can't actually be used in its frozen state. It needs to be thawed before it can be baked into something delicious, and doing so overnight in the fridge is the best approach.

Read On ›

Is egg or milk better for puff pastry? ›

Milk is too runny and will burn but you can add a little to your egg wash to make it a little thinner for coating. Melted butter also burns quite quickly. Egg wash is the most reliable because it coats the pastry evenly and doesn't run off.

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Why do you put vinegar in puff pastry? ›

Adding vinegar tenderizes the pastry. It inhibits gluten from forming there by making the pastry tender and flaky.

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Why is my puff pastry so hard after baking? ›

Problem: Your Pastry is Hard and Tough

You've added too much water to the flour but not enough fat. It is important to keep the pastry cool during rolling and the oven needs to be hot.

What temperature should you cook puff pastry at? ›

About halfway through baking, peek into the oven to see how the pastry is baking. Always bake Puff Pastry Shells in a preheated 425° F oven. Bake Puff Pastry Cups in a preheated 400° F oven for 20 minutes. Do not bake either Shells or Cups in a microwave or toaster oven.

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What happens if you don't roll out puff pastry? ›

Don't: Forget to roll out puff pastry. Neglecting to roll out the dough can result in uneven thickness. Do: Remember that a floured work surface keeps the dough from sticking.

Should puff pastry be room temperature before baking? ›

A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.

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Why does my shop bought puff pastry not rise? ›

Puff Pastry fillings should be at room temperature. If they're hot, they can begin to melt the pastry layers, which will affect the pastry's ability to rise and puff. The kind of pan you use can affect baking times.

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Can you leave puff pastry in the fridge overnight before baking? ›

Thaw the puff pastry overnight or on the counter: If you have time, it's best to thaw puff pastry overnight in the fridge. If you don't have time, thaw it on the counter until it's pliable enough to unfold without cracking, but still cold to the touch.

Learn More ›

Why is my puff pastry not puffing? ›

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven. Puff Pastry works best when cold.

Keep Reading ›

Why is my puff pastry not puffed? ›

There's a few things you can try….

poke the pastry lightly with a fork. This will let steam escape while baking. After poking the holes, do your roll up.
Try lowering the temperature of the oven, and baking the puff for a longer time.
Make sure the puff pastry is COLD. Chill in the fridge at every stage.

Aug 4, 2016

What makes puff pastry so flaky? ›

The secret is steam and hundreds of paper-thin layers of dough. Puff pastry starts out as a lean dough of just water and flour. This dough gets rolled, stretched, and folded with a healthy amount of butter again and again until all of those layers are formed.

How do you keep puff pastry from getting soggy on the bottom? ›

One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.

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