This is a nice and easy puff pastry recipe. And great for valentine's day!
Raspberry Nutella Hearts (~from the Spruce)
Ingredients:
· 1
sheet puff pastry (frozen)
· 1/3
cup of Nutella (about, or other chocolate hazelnut spread)
· 20
raspberries (approximately)
· 1
egg (beaten)
· Garnish:
powdered sugar
Directions:
1.
Thaw the sheet of puff
pastry on the counter until it is easy to unfold and is ready to be rolled out.
This could take 20 minutes to an hour depending on the warmth of your
house. Once the dough has thawed, preheat the oven to 400 F.
2.
Roll the dough into a
large rectangular sheet.
3.
Use a heart shaped
cookie cutter to cut out about 10-12 large hearts (depending on the size of
your cookie cutter and how large you rolled out the puff pastry dough)
4.
Place the hearts on a
sheet of parchment paper on a baking sheet. Make sure the edges of the hearts
aren't touching. Prick the center of each heart with a fork multiple times,
leaving about a 1/8th of an inch border that is not pricked. This step
is very important, without it the center will puff up too much and the Nutella
will spill over!
5.
Place about a teaspoon
of Nutella over each pricked center. Top with 2-3 raspberries.
Repeat with remaining hearts.
6.
Beat the egg so that it
is completely combined. Use a pastry brush to brush the egg wash on the
exposed edges of the hearts. Repeat with the remaining hearts.
7.
Bake for about 10-15
minutes or until the edges are golden brown.
8.
Allow them to cool
slightly and then dust them with powdered sugar.
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