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Puff Pastry Hearts

Total Time

Prep: 1 hour + chilling Bake: 10 min./batch + cooling


3 dozen

These adorable cream-filled hearts are perfect for Valentine’s Day or any time you want to serve a loving treat. The delightful recipe and pretty way to present it come from Sarah Vasques of Milford, New Hampshire.
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  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups milk
  • 6 large egg yolks, lightly beaten
  • 1/2 to 1 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups heavy whipping cream
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 1 jar (12 ounces) seedless raspberry preserves
  • 2 cups fresh raspberries
  • Confectioners' sugar


  1. 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.
  2. Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

1 each: 163 calories, 9g fat (4g saturated fat), 50mg cholesterol, 71mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.

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