Valentine's Puff Pastry Hearts
These Valentine's Puff Pastry Hearts are the perfect way to celebrate a special occasion. Puff pastry is filled with fresh strawberries and a creamy white chocolate mousse, making this easy dessert is a delicious way to impress your loved ones!
Ingredients
Puff Pastry Hearts
- 2 sheets frozen puff pastry (thawed)
- 2 tablespoons unsalted butter, melted
- 2 teaspoons honey
- Granulated sugar for sprinkling
White Chocolate Mousse
- 2 (3.3 ounce) boxes instant white chocolate pudding mix
- 2 cups heavy whipping cream
- 1 cup milk (2% or whole milk)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ¼ teaspoon salt
- 1 pound fresh strawberries, sliced
- White chocolate bar shavings for topping (if desired)
Instructions
To make the puff pastry hearts:
- Preheat oven to 400℉. Line a large baking pan with parchment paper and set aside.
- Roll the thawed puff pastry sheets onto a lightly floured surface. Using a heart-shaped cookie cutter, cut out even-numbered hearts from puff pastry. *Tip: pair each heart to make a top and bottom. Place each heart onto the prepared baking sheet.
- In a small bowl, whisk the melted butter and honey until combined. Brush each puff pastry heart with honey mixture and then sprinkle with granulated sugar.
- Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool completely before filling. Note: Hearts will puff up in oven and then deflate once cooled.
To make the white chocolate mousse:
- In a large mixing bowl, add pudding mixes, heavy cream, milk, vanilla, and salt and beat on medium speed with an electric hand mixer or stand mixer with whisk attachment for 3 minutes, or until mixture thickens and holds a stiff peak.
- Place bowl into the refrigerator for 15 minutes to chill before preparing hearts.
To assemble the heart sandwiches:
- Slice each hearty pastry in half to create a sandwich.
- On the bottom half, pipe the mousse onto the border of heart and fill the center with sliced strawberries. Place the other half of puff pastry on top of filling to create a sandwich and garnish with shaved white chocolate (if desired). Repeat with remaining hearts. Serve immediately.
Notes
- Leftover hearts will keep in an airtight container in the refrigerator for up to two days.
- You can prepare the white chocolate mousse up to one day in advance: store in an airtight container in the refrigerator and whisk gently before assembling the hearts.
- You can also prepare the puff pastry hearts up to one day in advance: bake as directed and then store in an airtight container at room temperature until ready to assemble.
- If you don't have a piping bag: you can spoon the white chocolate mousse into a large ziploc bag and snip the corner to pipe onto the hearts.
- See my tips and tricks for making these Valentine's Puff Pastry Hearts above the recipe box.