I love simple desserts that still feel special, and these puff pastry hearts are exactly that. You only need puff pastry and red jam, plus a little butter and pearl sugar if you want. They're quick to make, festive for Valentine's Day, and even kids can help.
You don't have to make the puff pastry hearts with jam just for Valentine's, though - on a regular day, you can use any color jam and skip the pinching step to shape the hearts. Just leave the cut slices as they are, and the recipe is even faster.
Check out more simple and fast Valentine's Day treats like the Mini Bundt Cakes or the Raspberry Blondies.
Prep Time: 15 minutes | Bake Time: 12 minutes | Ingredients: 2 + 2 optional | Servings: 23 | Difficulty: Easy
Recipe ingredients
One sheet of puff pastry: About 9 oz / 250 g frozen sheet, thawed. Try these Easy Strawberry Turnovers next.
Red jam: Strawberry, raspberry, or red currant; smooth is best. Use the rest of the jam to make Strawberry Jam Cookies.
Ingredients for the topping: Melted butter and pearl sugar. They are both optional, so don't worry if you don't have any pearl sugar or just want to skip an extra step. The puff pastry hearts will taste just as delicious without the extras.
- If you don't have pearl sugar, you can use coarse sugar, sanding sugar, or even small Valentine's sprinkles or candy hearts for a festive touch on top.
- Add sprinkles or small candy hearts after baking, while the pastries are still warm, so they stick - otherwise, they may melt or change color in the oven.
See the recipe card for complete information on ingredients and quantities.
How to make puff pastry hearts?
Step #1: Unroll the puff pastry and spread the well-stirred jam evenly on top.
Step #2: Fold the left and right sides of the dough inward so they meet in the center.
Step #3: Using a serrated knife, cut the pastry into ¾-1 inch / 1.5-2 cm thick slices (20-24 pieces).
Step #4: Pinch the bottom of each piece to form a heart.
Step #5: Place on the baking sheets. Brush with butter and sprinkle with pearl sugar (optional).
Step #6: Bake for 10-12 minutes or until puffed, crisp, and golden brown.
Tips
You can bake both sheets of puff pastry hearts at the same time if you have a convection oven (fan-assisted). For a regular oven, bake in two batches. While the first batch is in the oven, cut the second batch and keep the pieces refrigerated until ready to bake - this helps them hold their shape.
If you want an even faster version, skip pinching the slices into hearts and just bake them as rectangles or squares.
These puff pastry hearts aren't just for Valentine's Day - you can use any color jam and skip the pinching for a quick, everyday treat.
For a slightly crunchier top, sprinkle pearl sugar right after baking so it sticks while the pastries are still hot.
These London Chocolate Strawberries are also a great dessert for your loved one.
Store
The puff pastry hearts are best served the same day they are baked.
Store leftovers in an airtight container at room temperature for up to 1-2 days.
Sweet & savory puff pastry treats
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📖 Recipe
Quick Puff Pastry Hearts - Just 2 Ingredients
Equipment
- 2 Baking sheets Note 1
- Serrated knife
- Small brush
Ingredients
- 1 sheet of puff pastry 9 oz/ 250 g, Note 2
- ½ cup jam preferably red, Note 3
- 1-2 tablespoons unsalted butter optional, Note 4
- 1 tablespoon pearl sugar or as required, optional, Note 5
Instructions
- Preheat the convection oven to 400°F / 200°C or a regular (conventional) oven to 430°F / 220°C (See Note 1). Line the baking sheets with parchment paper.
- Prepare the pastry: Unroll the puff pastry on the work surface. Stir the jam well and spread it evenly on top in a thin layer.1 sheet of puff pastry + ½ cup jam
- Fold the left and right sides of the dough inward so they meet in the center.
- Cut into ¾-1 inch / 1.5-2 cm thick slices using a serrated knife; you will have about 20-24 pieces.
- Shape the pastry by pinching the bottom of each piece to form a heart.
- Brush lightly with melted butter and sprinkle with pearl sugar (optional).1-2 tablespoons unsalted butter + 1 tablespoon pearl sugar
- Bake puff pastry hearts: Place on the prepared baking sheet and bake for 10-12 minutes or until puffed, crisp, and golden brown.
- Decorate: Remove from the oven and sprinkle with a little more pearl sugar if desired (optional). Do this immediately so the sugar sticks to the hot pastries.
- Let rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
Notes
- Baking: You can bake both baking sheets at the same time if using a convection oven. If not, bake in two batches. While the first batch is in the oven, cut the second batch and keep the pieces refrigerated until ready to bake. This helps them hold their shape better.
- Puff pastry: You can use refrigerated puff pastry or frozen puff pastry. If using refrigerated pastry from the fridge section, let it sit on the counter for 5-10 minutes before unrolling so it does not crack. If using frozen puff pastry, thaw it according to the package instructions before using.
- Jam: I used smooth strawberry jam. You can use any jam you like, but for red heart shapes, I recommend strawberry, raspberry, or red currant jam.
Topping: The butter and sugar topping is totally optional; they're nice but not necessary. - Other decoration: If you don't have pearl sugar, use coarse sugar or sanding sugar. For a festive touch, add Valentine's sprinkles or candy hearts after baking while the pastries are still warm, so they stick.
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