Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
- In a medium bowl, gently combine the sliced strawberries, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, cinnamon (if using), and lemon juice. Toss everything together until the strawberries are lightly coated. Let this mixture sit for about 10 minutes while you prepare the puff pastry; this allows the strawberries to release some of their juices, creating a lovely syrupy filling.1 cup fresh strawberries, hulled and thinly sliced, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1 tablespoon lemon juice
- Lightly flour a clean work surface. Unfold the thawed puff pastry sheet. If it’s too thick, you can gently roll it out a tiny bit more with a rolling pin to about 1/8-inch thickness, but be careful not to make it too thin as it will tear easily. Using a heart-shaped cookie cutter (about 3-4 inches wide), cut out as many hearts as you can from the puff pastry sheet. You should get approximately 6-8 hearts depending on the size of your cutter.1 sheet frozen puff pastry, thawed according to package directions
- Take half of the cut-out hearts. These will be your bases. On each of these base hearts, use a smaller heart-shaped cutter or the tip of a sharp knife to lightly score an outline about 1/2 inch from the edge. This creates a border that will puff up and hold the filling. Be careful not to cut all the way through the pastry.
- Spoon the prepared strawberry filling evenly onto the scored heart bases, staying within the scored border. Don't overfill, or the filling might leak out during baking.
- Take the remaining whole heart shapes. You can either place them directly on top of the filled bases, or for a more decorative look, cut small slits in them to allow steam to escape. Gently press the edges of the top and bottom hearts together to seal them. You can use the tines of a fork to create a decorative, sealed edge.
- Brush the tops of each assembled puff pastry heart with the beaten egg wash. This will give them a beautiful golden sheen when baked. For an extra touch of sweetness and sparkle, lightly dust the tops with granulated sugar.1 egg, beaten egg wash, 1/4 cup granulated sugar
- Carefully transfer the prepared Easy Puff Pastry Strawberry Hearts to the prepared baking sheets. Bake in the preheated oven for 15-20 minutes, or until the puff pastry is puffed, golden brown, and the strawberry filling is bubbling slightly.
- Once baked, remove the hearts from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool slightly more. Dust with confectioners' sugar, if desired, and serve warm.confectioners' sugar, for dusting
Notes
Serve warm, optionally with whipped cream or vanilla ice cream.
Store cooled hearts in an airtight container at room temperature for 1-2 days, or refrigerate for 3-4 days. May soften crispness.
Reheat in oven (recommended) at 325°F (160°C) for 5-8 minutes for crispiness.
Freeze cooled hearts by flash-freezing then storing in a freezer-safe bag for up to 2-3 months. Reheat from frozen at 350°F (175°C) for 10-15 minutes.
