Ingredients:

  • 17.3 oz frozen puff pastry, thawed but cold
  • 1 large egg
  • 1 tbsp heavy cream
  • 0.5 cup raspberry preserves
  • 0.25 cup hazelnut spread
  • 5 fresh strawberries, thinly sliced
  • 1 tbsp coarse sparkling sugar
  • 0.25 cup basil pesto
  • 2 tbsp parmesan cheese, finely grated

Instructions:

  1. Thaw the 17.3 oz puff pastry in the fridge for 2 hours until pliable but still very cold to the touch. Note: Warm dough equals a sad, flat heart.
  2. Unfold the pastry onto a lightly floured surface and gently roll to smooth any seams.
  3. Cut 24 heart shapes using your cutter, ensuring you press straight down without twisting.
  4. Score a smaller heart inside 12 of the shapes using a knife, being careful not to cut all the way through. You'll see the faint outlines of the layers here.
  5. Whisk the egg and 1 tbsp heavy cream until no streaks remain.
  6. Brush the borders of the base hearts with the egg wash. Note: This acts as the sealant for the top windowed hearts.
  7. Place the scored hearts on top of the bases and press the edges lightly to join.
  8. Fill the centers with 0.5 cup raspberry preserves or 0.25 cup hazelnut spread. The aroma of the fruit will start to bloom even before baking.
  9. Top with 5 sliced strawberries and a sprinkle of 1 tbsp sparkling sugar.
  10. Bake at 400°F for 15 minutes until the pastry is deeply golden and the kitchen smells like a toasted praline.