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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. 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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Recipe
Raspberry Puff Pastry Hearts
Ingredients
Hearts
- 14 ounces puff pastry thawed
- 1/3 cup seedless raspberry jam
- sugar in the raw or colored sugar sprinkles
Icing
- 1 ½ tablespoons raspberry jam
- 1 tablespoon unsalted butter
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1-2 tablespoons milk or cream
Instructions
- 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. Spread the jam evenly over one side of the pastry sheet.14 ounces puff pastry, 1/3 cup seedless raspberry jam
- 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.
- Place the hearts about 2 inches apart. Sprinkle with sugar sprinkles.sugar in the raw or colored sugar sprinkles
- Bake 13 to 15 minutes or until golden brown.
Make 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.1 ½ tablespoons raspberry jam, 1 tablespoon unsalted butter
- Place powdered sugar, vanilla, and salt in a large bowl, and stir in melted jam mixture. Add milk to achieve desired consistency.1 cup powdered sugar, ¼ teaspoon vanilla extract, ⅛ teaspoon salt, 1-2 tablespoons milk or cream
- Allow puff pastry hearts to cool a bit, and drizzle with raspberry icing. Add additional sugar sprinkles if desired.
- These are best eaten fresh as the puff pastry loses its crunchiness. Otherwise, store in an airtight container for 3 to 4 days.
- Serve them plain, with icing, or dusted with powdered sugar.
Video
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Carla
Came out great!
Darlene
Turned out quite well
Theresa Benedick
The only puff pastry I could find was Schar fold directions to make jam fold hearts and it was dry and could not pinch at bottom to make anything resembling a heart what am I doing wrong.. my bday is valentine day soo I was so excited when I found this recipe HELP
Debi
Theresa, Schar isn’t a brand I’ve ever used, but my understanding is that it is a gluten free frozen brand. Did you let it defrost all the way? As it defrosts keep it wrapped in the plastic that most likely came in. If it isn’t already wrapped in plastic, cover it with plastic wrap as it defrosts. Keeping it wrapped in plastic will keep it from drying out. It may have package defrosting directions as well. If after defrosting it’s still too hard, use damp hands to work it. It should be workable after being defrosted, but it’s possible because it’s gluten free that it doesn’t behave the same way as regular puff pastry. You could also use a toothpick to hold the pinch closed at the bottom before baking and then take the toothpick out once they are baked.
Happy (soon) birthday as well. February girls are the best!