These cute and tasty Valentine's Day heart puff pastries are a fun project to make with the kids that everyone will love! With just two ingredients - plus some heart-shaped cookie cutters - it couldn't get any easier!
These tasty treats are an incredibly easy-to-make Valentine's dessert!
With Valentine's Day just around the corner, it's time to think hearts, reds, and pinks! Pair the hearts of these delicate puff pastries with delightfully tasty red fruit filling like the cherry pie filling used here, or get creative!
Fresh fruit is an amazing filling as well, topped with some whipped cream. Or add a dollop of melted chocolate to play on a chocolate-covered strawberry theme!
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Whichever fruit you enjoy the most, the puff pastry cases make the perfect base! They're incredibly tender, flaky, and perfectly sized for single servings. Best of all, everyone from kids to adults will love them!
🥘 Ingredients
Just 2 basic ingredients are needed, plus some heart cookie cutters (so look for those if you need them)! Grab your baking sheet and get ready to enjoy these fun pastries in no time!
- 17.3 oz Puff Pastry Sheets (2 pack frozen sheets - thawed per box instructions)
- 21 oz Cherry Pie Filling (21-ounce can)
- ¼ cup Confectioners Sugar (optional, garnish)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
These tasty puff pastries can be rolled out and baked with minimal effort but amazing results! Take a few minutes to thaw the puff pastry before getting started to move everything along quickly!
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- Thaw. Place your puff pastry sheets out at room temperature for about 40 minutes prior to starting to get them perfectly thawed for rolling and cutting.
- Prep. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Roll. On a lightly floured working surface, roll out your puff pastry sheets (one at a time) to just under ¼-inch thickness. Use a double set of heart-shaped metal cookie cutters, one larger than the other, to cut the hearts out of the pastry sheets.
- Cut the puff pastry hearts. Use the larger heart to cut out 8 hearts per sheet. On half of those hearts, cut out an inside heart as well (to make a heart outline).
- Stack the hearts. Place the larger, whole hearts on the baking sheet and top each with the heart outline. Repeat with the second sheet of puff pastry dough.
- Bake. Place the baking sheet of puff pastry hearts in the middle of your oven's center rack and bake at 400°F (205°C) for 15-20 minutes or until a light golden brown in color. Remove from your oven when done and press down gently on the center of the pastry heart to make an indent. Then allow the pastries to cool slightly before filling.
- Fill with pie filling. Once cooled, fill the indent of each pastry heart with a generous portion of the cherry pie filling.
- Serve. Dust with confectioners' sugar if desired and serve.
💭 Angela's Pro Tips & Recipe Notes
- You can re-roll the cut puff pastry sheet scraps to make more if desired.
- The canned cherry pie filling will fill a doubled recipe of pastries.
- Pie filling is great as it is thickened, but jams, jellies, or preserves can also be used.
- Fresh fruit is another filling that can be used.
- Macerated strawberries are a favorite (combine sliced berries with a sprinkle of sugar and lemon juice + zest if desired, stir and set aside for about 30 minutes while the pastries bake).
💝 More Valentines Day Recipes
- Maraschino Cherry Brownies
- Lobster Risotto
- Pan Seared Rib Eye
- Boiled Lobster or Broiled Lobster Tails
- Classic Sugar Cookies
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📖 Recipe Card
Valentine's Day Heart Puff Pastries (Cherry Filled Puff Pastry Cases)
Ingredients
- 17.3 oz puff pastry sheets (2 pack frozen sheets - thawed per box instructions)
- 21 oz cherry pie filling (21-ounce can)
- ¼ cup confectioners' sugar (optional, garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Thaw your puff pastry sheets by placing them at room temperature for about 40 minutes prior to starting.
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone baking mat.
- On a lightly floured working surface, roll out your puff pastry sheets (one at a time) to just under ¼-inch thickness. Use a double set of heart-shaped metal cookie cutters, one larger than the other to cut the hearts out of the pastry sheets.
- Use the larger heart to cut out 8 hearts per sheet. On half of those hearts, cut out an inside heart as well (to make a heart outline).
- Place the larger, whole hearts on the baking sheet and top each with the heart outline. Repeat with the second sheet of puff pastry dough.
- Bake the puff pastry hearts at 400°F (205°C) for 15-20 minutes or until a light golden brown in color. Remove from your oven when done, press down gently on the center of the pastry heart to make an indent. Then allow the pastries to cool slightly before filling.
- Once cooled, fill the indent of each pastry heart with a generous portion of the cherry pie filling. Dust with confectioners' sugar if desired and serve.
Notes
- You can re-roll the cut puff pastry sheets to make more if desired.
- The canned cherry pie filling will fill a doubled recipe of pastries.
- Pie filling is great as it is thickened, but jams, jellies, or preserves can also be used.
- Fresh fruit is another filling that can be used.
- Macerated strawberries are a favorite (combine sliced berries with a sprinkle of sugar and lemon juice + zest if desired, stir and set aside for about 30 minutes while the pastries bake).
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