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+ servings

Pastry Hearts

  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 84
  • Carbs 11G
16 Servings

Ingredients

  • 320 g ready-rolled light puff pastry sheet
  • 3 tbsp good quality reduced-sugar seedless raspberry or strawberry jam
  • ½ tsp icing sugar, for dusting

Instructions

  1. Preheat the oven to 200°C. Line a baking tray with a sheet of non-stick baking paper.

  2. Place the jam in a small bowl and stir until smooth. Unroll the pastry sheet, leaving it on the non-stick paper packaging and place on the work surface.

  3. Spread a thin layer of jam evenly over the pastry sheet, right up to all the edges.

  4. Starting with one long edge, roll the pastry up tightly and keep rolling until you reach the middle of the pastry sheet, using the paper packaging to help you.

  5. Start rolling again from the other long edge and continue rolling until you reach the middle, again using the paper packaging to help you. The two rolled pastry sections should be touching in the middle.

  6. Use a large, serrated knife, such as a bread knife, to carefully cut into 16 double spiral shapes. Gently pinch the bottom section of each to form into heart shapes.

  7. Place the pastry hearts on the lined baking tray, leaving gaps between each. Place in the preheated oven for 15-20 minutes, until golden and crisp. Watch carefully towards the end of cooking as jam can burn easily. Place on a cooling rack to cool or serve warm fresh from the oven. Dust with a little icing sugar.