Puff Pastry Hearts

Instructions (puff pastry hearts)

1. Heat the oven to 425 degrees F.
2. Place a Bonmat on a Perforated Baking Sheet
3. Lightly flour the surface of the Roul’pat, fold the puff pastry sheet in half, and gently roll the sheets together.
4. Using a heart-shaped dough cutter, cut out heart shapes in the dough.
5. Place the heart shapes on the Bonmat, prick the tops of the hearts with a fork, and lightly brush with an egg wash.
6. Bake for 9-10 minutes or until lightly golden.
7. While the hearts are cooling, make the whipped cream.

Instructions (whipped cream)

1. In a cold mixing bowl with a whisk attachment, cream the cream cheese and powdered sugar until combined. Add the heavy whipping cream and beat on medium for 2-3 minutes or until stiff peaks form.
2. Add the vanilla.
3. Split the hearts in half with a serrated knife.
4. Pipe or spread the whipped cream onto one side of the heart.
5. Add a layer of sliced strawberries and top with the other side of the heart.
6. Lightly dust powdered sugar on top of the hearts and drizzle the Nutella on top.
7. Serve immediately or place in an airtight container in the fridge for 2 days.

BonTip:

1. To achieve the best results for the whipping cream, place the mixing bowl and whisk attachment in the freezer for 30 minutes.
2. I used the second largest heart shape from the dough cutter set.
3.  Microwave the Nutella for 30 seconds so it will drizzle quickly.
4. While thawing the puff pastry sheets, cover them with a damp paper towel so the dough does not dry out.

Enjoy cooking and baking from our BONCOOK kitchen to yours!

Recipe compliments to Michele Jenkins, BONCOOK Leader