Blueberry-Peach Pastry Hearts

1. 1

   Preheat oven to 375; line baking sheet with parchment paper.

2. 2

   Unfold puff pastry sheets onto a lightly floured surface.

3. 3

   Using a floured 2-inch heart-shaped cookie cutter, cut pastry into about 20 heart shapes (do not re-roll scraps).

4. 4

   Place pastry hearts on prepared baking sheets.

5. 5

   Bake 10-12 minutes or until puffed and golden; cool on a wire rack.

6. 6

   In a small saucepan, combine preserves and lemon zest; heat and stir until melted; cool.

7. 7

   In a big mixing bowl, combine peaches and blueberries; add in melted preserve mixture and gently toss; set aside.

8. 8

   In another bowl, beat cream cheese, brown sugar, and vanilla using an electric mixer on med-high speed until fluffy.

9. 9

   Assemble pastries: cut pastry hearts in half horizontally with a serrated knife.

10. 10

    Spread each of the bottom halves with about 1 teaspoon cream cheese mixture.

11. 11

    Top each with a spoonful of fruit mixture and a pastry top.

12. 12

    Serve immediately or cover and chill for up to 4 hours.

13. 13

    Just before serving, lightly sprinkle with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.