Strawberry Heart Pastries

StrawberryHeartPastries_NerdsAndNomsense-Featured

Happy Monday morning, Nerdship. Hopefully you’ve successfully survived the weekend and are alive to tell the tale of your adventures. As you may know, this Friday is the infamous VALENTINE’S DAY. We’ve come up with a super simple breakfast delight for the big day that won’t break the bank or keep you stuck in the kitchen for hours on end. It’s up to you if you want to share these delightful little heart-shaped pastries or not.

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We decided to make some strawberry filled pastries because strawberries are synonymous with Valentines Day. However if you don’t partake in Kaylee’s favorite fruit, that’s perfectly fine. We’ve also come up with some other flavor combinations that will work just as well:

  • Blueberries and Blueberry cream cheese.
  • Apples, cinnamon, and plain cream cheese
  • Bananas and Nutella
  • The possibilities are endless, Nerdship. Let your imagination run wild.

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I tend to enjoy making all of my baked goods from scratch, but when it comes to puff pastry I’d rather buy some from the store. Puff pastry isn’t hard to make, it is just very time-consuming. If you are having a bad day and need to beat your frustrations out on something, try making puff pastry. It’s all about creating thinner and thinner layers of butter and dough. Dough prepare to get your face bashed in with this rolling pin. 

This recipe is portioned for about 2 to 3 people, depending on their appetite. If you would like to use a whole box of puff pastry dough, this recipe is easy enough to double. I bet these pastries would be an office hit if you decide to share the love and give some out to your favorite coworkers.

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ZOMG FLAKY LAYERS… OM NOM NOM.

Eat your heart out this Valentines Day.

Makes 5-6 heart-shaped, filled pastries.

Ingredients:

  • 4-5 Large Strawberries, washed and sliced

  • 1 sheet of puff pastry, already thawed.

  • 1/8 cup of Heavy Cream, for sealing and brushing

  • 1/8 cup of Turbinado Sugar, for Sanding

  • Strawberry Cream Cheese

  • 1 tablespoon of sugar

  • Flour for dusting

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[Not pictured: regular sugar and AP flour]

Directions:

  1. Preheat your oven to 400F and prep a large baking pan with parchment paper

  2. Wash and slice up your strawberries into thin-ish strips.StrawberryHeartPastries_NerdsAndNomsense-2

  3. Place into a small bowl and sprinkle the tablespoon of regular sugar over of them and let them macerate for a little bit while you work with your puff pastry.StrawberryHeartPastries_NerdsAndNomsense-3

  4. Dust your work surface and rolling pin with flour, then unfold your pastry dough and begin rolling it out so that it is about half as thick as it was originally – think a 1.5’ or 2’ square.StrawberryHeartPastries_NerdsAndNomsense-4

  5. Take your 3’’ heart shaped cookie cutter and proceed to cut out 10-12 puff pastry hearts. With the excess dough go ahead and cut out some smaller hearts that you can use for decoration.StrawberryHeartPastries_NerdsAndNomsense-5

  6. Use a spoon and scoop out about a tablespoon-ish amount of strawberry cream cheese in the middle of HALF of your large pastry hearts, and spread it out so that you leave a 1/4 inch border around the heart.StrawberryHeartPastries_NerdsAndNomsense-6

  7. Place 3 strawberry slices on top of the cream cheese schmeared hearts.StrawberryHeartPastries_NerdsAndNomsense-7

  8. Dip your CLEAN finger (or pastry brush, if you’re making these for the public) into the heavy cream and run it along the edge of the puff pastry heart cutouts then take another heart and place it on top of the first one, creating a pocket of sorts.StrawberryHeartPastries_NerdsAndNomsense-8

  9. Use a fork and press the edges of the puff pastry hearts together, creating a seal.StrawberryHeartPastries_NerdsAndNomsense-9

  10. Go ahead and use heavy cream to ‘glue’ any additional heart cutouts to the tops of your puff pastry goodies.StrawberryHeartPastries_NerdsAndNomsense-10

  11. Transfer your heart pockets to a parchment paper lined baking sheet.

  12. Use a pastry brush, dipped in heavy cream to lightly coat the tops of each pastry. This ensures that your delicate pastries turn a beautiful golden color while baking.  If you’re planning on topping the pastries with a few more slices of strawberries, do so now.StrawberryHeartPastries_NerdsAndNomsense-11

  13. Sprinkle the tops of the pastries with some RAW Turbinado Sugar.StrawberryHeartPastries_NerdsAndNomsense-12StrawberryHeartPastries_NerdsAndNomsense-13

  14. Bake for 22-25 minutes, or until the pastry is fully cooked and all puffy-like. (Puffy-like is a very scientific term… yes.) Be sure to turn your baking sheet around about halfway through your cooking time.StrawberryHeartPastries_NerdsAndNomsense-14StrawberryHeartPastries_NerdsAndNomsense-15

  15. Pull these out of the oven and let these babies cool for at least 5 minutes. The filling is practically molten lava at this point and we don’t want you to burn your mouths on this delicious stuff. These heart pastries are delicious when served warm or at room temperature.StrawberryHeartPastries_NerdsAndNomsense-16StrawberryHeartPastries_NerdsAndNomsense-27

Behold the deliciousness that is this delightful yummy!

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Strawberry Heart Pastries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pastry
Serves: 3
Ingredients
  • 4-5 Large Strawberries, washed and sliced
  • 1 sheet of puff pastry, already thawed.
  • ⅛ cup of Heavy Cream, for sealing and brushing
  • ⅛ cup of Turbinado Sugar, for Sanding
  • Strawberry Cream Cheese
  • 1 tablespoon of sugar
  • Flour for dusting
Instructions
  1. Preheat your oven to 400F.
  2. Wash and slice up your strawberries into thin-ish strips.
  3. Place into a small bowl and sprinkle the tablespoon of regular sugar overtop of them and let them macerate for a little bit while you work with your puff pastry.
  4. Dust your work surface and rolling pin with flour, then unfold your pastry dough and begin rolling it out so that it is about half as thick as it was originally - think a 1.5’ or 2’ square.
  5. Take your 3’’ heart shaped cookie cutter and proceed to cut out 10-12 puff pastry hearts. With the excess dough go ahead and cut out some smaller hearts that you can use for decoration.
  6. Use a spoon and scoop out about a tablespoon-ish amount of strawberry cream cheese in the middle of HALF of your large pastry hearts, and spread it out so that you leave a ¼ inch border around the heart.
  7. Place 3 strawberry slices on top of the cream cheese schmeared hearts.
  8. Dip your CLEAN finger into the Heavy cream and run it along the edge of the puff pastry heart cutouts then take another heart and place it on top of the first one, creating a pocket of sorts.
  9. Use a fork and press the edges of the puff pastry hearts together, creating a seal.
  10. Go ahead and use heavy cream to ‘glue’ any additional heart cutouts to the tops of your puff pastry goodies.
  11. Transfer your heart pockets to a parchment paper lined baking sheet.
  12. Use a pastry brush, dipped in heavy cream to lightly coat the tops of each pastry. This ensures that your delicate pastries turn a beautiful golden color while baking. If you’re planning on topping the pastries with a few more slices of strawberries, do so now.
  13. Sprinkle the tops of the pastries with some RAW Turbinado Sugar.
  14. Bake for 22-25 minutes, or until the pastry is fully cooked and all puffy-like. (Puffy-like is a very scientific term... yes.) Be sure to turn your baking sheet around about halfway through your cooking time.
  15. Pull these out of the oven and let these babies cool for at least 5 minutes. The filling is practically molten lava at this point and we don’t want you to burn your mouths on this delicious stuff. These heart pastries are delicious when served warm or at room temperature.
 

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