Surprise your loved ones with these puff pastry hearts filled with chocolate cream and fresh raspberries. An easy, quick recipe for a sweet Valentine’s treat!
Why you’ll love this recipe
- Simple and quick — just a few ingredients and minimal prep time.
- Versatile — enjoy them plain or customize with different fillings and toppings.
- Perfect for special occasions — ideal for Valentine’s Day, anniversaries, or any moment you want an elegant yet easy dessert.
These puff pastry hearts are a great last-minute Valentine’s dessert that still looks impressive. Total active prep takes about 15 minutes, and baking is only about 7–10 minutes depending on your oven and pastry.
How to make puff pastry hearts for Valentine’s Day
Preheat the oven to 400°F (200°C). While the oven warms, unroll your puff pastry and cut out heart shapes with a cookie cutter. Depending on the cutter and pastry size you can get more or fewer hearts — using a larger cutter yields fewer, larger pastries.
Place the hearts on a baking tray lined with parchment and bake until puffed and golden brown, roughly 7–10 minutes. Keep an eye on them since ovens vary; if they brown too fast, reduce the temperature slightly.
While the pastries bake, wash and gently pat dry the raspberries. Make the chocolate filling by mixing chocolate-hazelnut spread (Nutella or a similar spread) with cream cheese in a roughly 1:1 ratio. Stir with a spoon or whisk until smooth — no mixer required.
Let the baked hearts cool completely on a rack, about 10–15 minutes, before slicing each heart in half horizontally. The baked pastry is delicate, so pipe the filling onto the bottom half using a piping bag or spoon to minimize breakage. Arrange a few fresh raspberries on the filling and place the top half back in place.
Finish the pastries with a generous dusting of powdered sugar and optional heart-shaped sprinkles. Drizzle with chocolate sauce for extra indulgence, or use a fruit sauce such as raspberry or strawberry if you prefer.
Before you start:
Puff pastry: I used a ready-rolled fresh puff pastry sheet. Sizes vary by brand — my sheet measured about 9 x 12 in (24 x 32 cm). Frozen puff pastry that’s been thawed works well too; follow package instructions for handling and baking. Only bake as many hearts as you need and save leftover pastry for other savory or sweet pastries.
Chocolate filling: A 1:1 ratio of chocolate-hazelnut spread to cream cheese gives a smooth, spreadable filling. Taste and adjust proportions to your preference.
Baking: Baking times range by oven and pastry type. Watch the pastry closely so it turns golden without burning.
Toppings: Powdered sugar, chocolate drizzle, and heart sprinkles create a festive finish. Fruit sauces also pair nicely.
Serving tips
- Dust with powdered sugar for an elegant presentation.
- Drizzle with extra melted chocolate or a fruit sauce for more flavor.
- Serve with espresso, cappuccino, or a cup of hot chocolate.
- Arrange on a platter with extra fresh berries and a few mint leaves for color.
Make-ahead tips
- Bake the hearts in advance and store them unfilled in an airtight container at room temperature for up to 2 days. Fill just before serving.
- Make the chocolate cream ahead and keep it refrigerated for up to 3 days; let it soften before piping.
- Wash and dry raspberries ahead of time and keep them refrigerated until use.
- If you assemble a few hours before serving, refrigerate the filled pastries until ready to serve to keep the filling firm and the raspberries fresh.
More Valentine’s Day dessert ideas:
- Chocolate-dipped raspberries
- No-bake raspberry cheesecake
- Mini chocolate cake hearts
- Chocolate strawberry mousse
- Chocolate raspberry parfait
Valentine’s Day Puff Pastry Hearts
Ingredients
- 1 puff pastry (ready rolled sheet)
- 5 tablespoons chocolate hazelnut spread (heaped)
- 5 tablespoons cream cheese (heaped)
- 24 raspberries (fresh)
- powdered sugar (optional)
- heart-shaped sprinkles (optional)
- chocolate sauce (optional)
Instructions
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Preheat your oven to 400°F (200°C).
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Wash raspberries and pat dry; set aside.
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Combine chocolate-hazelnut spread with cream cheese until smooth. Set aside.
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Unroll puff pastry and cut out 4 or more hearts with a large cutter. Place on a parchment-lined baking tray and bake about 10 minutes or until puffed and golden. Watch closely and adjust temperature if needed.
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Transfer to a cooling rack and let cool completely. Slice each heart in half, pipe or spoon on the chocolate filling, add raspberries, and top with the other half of the pastry.
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Finish with powdered sugar, sprinkles, and an optional chocolate or fruit sauce.
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Serve immediately for best texture and flavor.
Notes
- Either fresh ready-rolled or thawed frozen puff pastry can be used. Follow package baking instructions if they differ.
- Yield of hearts depends on pastry size and cookie cutter dimensions.
- Pastries filled and left at room temperature may become slightly soggy on the bottom over time; storing in the fridge helps preserve texture for a few hours to overnight.
Nutrition
, Carbohydrates: 42 g
, Protein: 7 g
, Fat: 42 g
Nutrition information is an estimate and may vary depending on ingredients and portion sizes.
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