Raspberries & Cream Heart Puff Pastries Recipe

Preheat oven to 375 F and line the baking sheet with parchment paper. Using the larger cookie cutter, cut the heart shaped pastries; cut the opening in half of the pastry hearts with smaller heart shaped cookie cutter. Place the pastries onto the parchment paper lined baking sheet at least 1 inch apart.

Brush the pastries with the egg wash (1 large egg + 1 tbsp whole milk, whisked together); top the "window" and cutouts small hearts with almond slivers. Sprinkle all pastry with granulated sugar and bake on the middle rack for 18-22 minutes until golden brown and crispy. Remove from the oven and completely cool on the baking sheet.

Meanwhile, whip the heavy cream, vanilla and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment until almost tripled in volume (be careful not to overwhip: as soon as you start seeing "shaving cream" like consistency and the whisk attachment leaving "ruffles" on the cream, stop the mixer). Transfer the cream into a 1M piping tip fitted piping bag. Pipe the rosettes with the cream onto whole heart pastry; add raspberry slices and top with the "heart window" puff pastry. Dust with powdered sugar, serve and enjoy!🤍