February 11, 2013

Fruit-Filled Heart Puffs

For Valentine's Day I decided to make something very simple and yet unmistakably Valentine-y. I was very pleased with how well these turned out.  To make them even easier you could use a canned pie filling. Not only are these totally delicious but they are super simple. 

For Valentine's Day you want to be with your loved one, NOT stuck in the kitchen!

I used a heart shaped cookie cutter but if you don't have one you can use any non-holiday shape or even a biscuit cutter. 

They bake up all golden and crispy on the outside.  This heart looks like it's bleeding a little, don't worry that is no reflection on any actual relationship status. :)

I drizzled mine with chocolate but you could also make a quick glaze of confectioner's sugar and milk and do it that way.

Let cool completely before eating.  Less oozing that way. Happy Valentine's Day everyone! 

Fruit-Filled Heart Puffs

  • 1 box puff pastry, unthawed for 40 minutes.
  • 1 cup fruit - fresh, frozen, or canned - petite diced
  • 1 bar good chocolate
  • sugar, for sprinkling (turbinado works best)
  • 1 large egg, for egg wash (optional)
Cooking Directions
  1. Heat the oven to 400 degrees.
  2. Cut the thawed puff pastry with a heart shaped cookie cutter. Make sure to cut an even number so you have one top and one bottom.
  3. Line a cookie sheet with parchment paper.
  4. Lay and even number of cut out puff pastry shapes on the parchment paper.
  5. place small scoop of fruit in the middle of the dough shape, leaving space around the edges.
  6. Cut some small chocolate shavings or pieces and place on top of the fruit.
  7. Cover the fruit with the additional puff pastry cut outs and crimp the edges with a fork.
  8. Combine the egg with 1 Tbsp of water and mix well. Brush some of the egg wash over the tops of each pastry puff and sprinkle with sugar.
  9. Bake for about 15-17 minutes or until golden brown.
  10. Let cool for about 5 minutes before removing to a cooling rack.
  11. While the pastries are cooling, use a double boiler to melt the remaining chocolate. Drizzle the tops of each pastry with the melted chocolate and let cool completely.

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