Puff Pastry Hearts

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 01/3/22
Puff Pastry Hearts

The Spruce / Wanda Abraham
Prep: 15 mins
Cook: 8 mins
Chill Time: 30 mins
Total: 53 mins
Servings: 16 servings
Nutrition Facts (per serving)
45 Calories
3g Fat
5g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 45
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 6mg 2%
Sodium 22mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 0g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a sweet pastry that says "I love you" with every bite, make these quick and easy puff pastry hearts. Their heart shape is simply formed by slicing and rolling, and a sprinkling of cinnamon sugar adds just the right amount of sweetness. They can be served as cookies for a dessert or snack, or as part of a brunch pastry spread. They're pretty enough for a special occasion like Valentine's or a party, but simple enough for an easy weekend treat.

Puff pastry is a light, flaky, and buttery dough that's made up of lots and lots of layers. It's used for sweet and savory dishes, including appetizers, main dishes, and desserts like this one. Puff pastry can be purchased in the freezer section of the grocery store and saves lots of time and effort. If you're feeling ambitious, make your own puff pastry.

Store-bought puff pastry can also be used to make other sweets like tarts, strudels, puffs, turnovers, and more. It's a baking shortcut that still produces delicious, flaky pastries that are picture-perfect for any occasion.

Ingredients

  • 1/3 cup sugar

  • 1 teaspoon ground cinnamon

  • 1 sheet puff pastry, thawed according to box instructions

  • 3 tablespoons unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

    Puff Pastry Hearts ingredients

    The Spruce / Wanda Abraham

  2. Lightly grease cookie sheets or line with parchment paper. Combine sugar and cinnamon in a small bowl. Sprinkle your work surface with half of the cinnamon sugar.

    cinnamon and sugar in a bowl and on the table

    The Spruce / Wanda Abraham

  3. Place dough on the cinnamon sugar. Lightly press dough into sugar and roll out slightly with a rolling pin. Brush dough with 2 tablespoons of the melted butter and sprinkle with the cinnamon sugar, reserving just a small amount for garnish.

    Place dough on the cinnamon sugar and add more cinnamon sugar and butter on top

    The Spruce / Wanda Abraham

  4. Starting with the shortest sides, roll up each side in a jelly roll fashion until the rolls meet in the center. Refrigerate dough 30 to 40 minutes or until chilled and firm.

    cinnamon rolls on the table

    The Spruce / Wanda Abraham

  5. Preheat oven to 375 F. With a serrated knife, gently cut the roll into 16 slices. Place slices cut-side down, 2 inches apart on prepared cookie sheets. Lightly press down until they are 1/4-inch thick.

    puff pastry hearts on a baking sheet

    The Spruce / Wanda Abraham

  6. Pinch the bottom edge of each slice to form a heart shape. Drizzle the hearts with the remaining 1 tablespoon of melted butter and sprinkle with the remaining cinnamon sugar.

    puff pastry hears on a baking sheet, covered with cinnamon sugar

    The Spruce / Wanda Abraham

  7. Bake for 8 to 13 minutes or until golden brown. Remove to a wire rack to cool completely. Store at room temperature in an airtight container.

    Puff Pastry Hearts on a cooling rack

    The Spruce / Wanda Abraham

Tip

  • It's important to follow the package directions and let the pastry warm up slightly before working with it. If you leave it out too long it will get too warm and sticky, so timing is key. If the dough gets to warm, put it back in the refrigerator for a few minutes.