Valentine Hearts – a delicious recipe with pastry sheet, egg, glaze, sugar, cru00e8me fraiche, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 220 degrees C (425 F)
2
Thaw the pastry sheet according to the instructions on the box. Unroll pastry sheet and cut around 8 hearts with a heart shaped cookie cutter. (I used medium sized cutter of a set of 3)
3
Prick each heart with a fork, brush with beaten egg and sprinkle lightly with some sugar.
4
Place these hearts on a greased baking sheet and bake for about 10min until risen and golden brown in colour. Let it cool.
5
Slice the strawberries and split the heart horizontally using a sharp knife.
6
Sandwich the heart together with creme fraiche and sliced strawberries. Drizzle the chocolate and dust some castor sugar over the tops of the heart.
184
kcal
Calories
9
g
Fat
23
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 puff pastry sheet, beaten egg, glaze, sugar Castor, for sprinkling, and more.
Yes, Valentine Hearts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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