Puff Pastry Hearts

It’s the perfect season to indulge in a little sweetness! Whether it’s for Valentine’s Day, Mother’s Day, or just because, these Puff Pastry Hearts Cookies with raspberry jam are the perfect way to show your love. Heart shaped pastries are delicious, flaky, just 3 ingredients, and of course, made with love!

They’re pretty enough for a special occasion, but simple enough for an easy weekend treat. These are crunchy, sweet, and take very little work. Great for a bridal shower or baby shower. And, perfect for Mother’s Day to show mom you love her!

Thank you for being here

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

How to make

If you’re looking for something special to make your Valentine’s Day, Mother’s Day, or any day even sweeter, try these Puff Pastry Hearts filled with creamy raspberry jam! These heart shaped pastries cookies are sure to put a smile on your face.

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

Puff pastry

Different brands of puff pastry come in different weights. Any brand will work, you may want to use a bit more or less jam for the filling.

For lots of information on puff pastry brands, difference, how to thaw, and more, check out my Lemon Puff Pastry Sticks.

If you use Pepperidge Farm brand puff pastry, there will be two sheets of dough in the box. Use both sheets for this recipe, dividing the jam evenly between the two sheets.

Thaw the puff pastry according to package directions.

Don’t let the pastry dough sit outside the fridge for too long. It will be too soft and harder to work with it. Keep the dough in the fridge up until the moment you start making this recipe.

Preheat oven to 400 °F for a convection oven, and to 425 °F for a regular oven.

Line two baking sheets with parchment paper or Silpat baking mats and set aside.

Unfold the puff pastry dough. Roll out the dough to an even thickness with a rolling pin. Place the dough on a large cutting board.

If you find the puff pastry is sticking to the cutting board too much, dust the surface of the board with superfine or granulated sugar.

Jam for filling

Use your favorite red colored jam for this. Be sure it’s seedless. No one wants to bite down on a hard seed in a treat.

I think raspberry is such a classic Valentine’s Day flavor, and it has a pretty light color. Besides, it’s so yummy! But, strawberry, cherry, heck even blueberry will all be delicious!

You’ll want the jam to be a spreadable consistency. If it’s too thick, pop it in the microwave in 10 second increments, stirring after each time until it’s softened.

The jam should not be warm when you spread over the pastry sheet. If it’s warm, it’ll cause the butter in the puff pastry to melt creating a gummy texture.

Spread the jam evenly over one side of the pastry sheet.

Get cutting

Cut the dough into strips about 1-inch in width.

I find a pizza wheel works best for cutting.

Place the cut strips on the prepared baking sheet, and roll the strips from the two opposite sides evenly so they meet in the middle. Pinch the middle or the base tightly to get the heart shape. I found that a good solid pinch kept the heart shape, where if you pinch too lightly the pastry will be rounded. Still delicious, just not as heart shaped.

Now is the time to reshape the hearts if they have fallen over or not gotten as heart shaped as you’d like. And try not to stress too much about the shape, as they will puff as they like and part of the fun is seeing what shape they come out of the oven in.

Space the hearts about 2 inches apart on the parchment lined cookie sheet.

Sprinkle with sugar sprinkles.

If the dough has gotten too warm and soft while you’re shaping the hearts, put it back in the refrigerator for a few minutes.

Bake the cookies

Bake 13 to 15 minutes or until golden brown.

Cooking time will be less for smaller size sheets and thinner cookies. Check the cookies at about 10 minutes in this case. 

Make icing

Serve the cookies plain, dusted with powdered sugar, or drizzled with icing.

While the puff pastry bakes, make the icing.

Place jam and butter in a small microwavable dish, and heat until melted, about 30 seconds, stirring after each 15 seconds.

Place powdered sugar, vanilla, and salt in a large bowl, and stir in melted jam mixture. Add milk to achieve desired consistency.

Allow puff pastry hearts to cool a bit, and drizzle with raspberry icing.

There will probably be more icing than you will need for these hearts. Save the rest to use on donuts, cakes, or a second batch of hearts.

Add additional sugar sprinkles if desired. {affiliate links} Besides adding turbinado sugar or Sugar in the Raw, I love the way Red Sugar Sprinkles look on these. Add some silver dragees or Valentine’s Day sprinkles to make them extra fancy.

Storage

These cookies are best eaten fresh as the puff pastry loses its crunchiness.

You can store leftover pastry hearts in an airtight container at room temperature for 3 to 4 days. Hearts without icing can be popped back in the oven to crisp up again.

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