Raspberry Rose Puff Pastry Hearts Recipe – Easy Valentine’s Treat

Last Updated on 6 months ago by Neha Deshmukh

Raspberry Rose Puff Pastry Hearts Recipe – Easy Valentine’s Treat

Okay, so I have a confession. Valentine’s Day always feels a little…extra, right? But I love making something special for the people I care about, and these Raspberry Rose Puff Pastry Hearts are just the ticket. They’re pretty, delicious, and surprisingly easy to make – even if you’re not a seasoned baker! I first made these a few years ago for my niece, and she absolutely adored them. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just pretty faces! These little hearts are flaky, buttery, and bursting with the delicate flavour of raspberries and rose. They’re perfect for a romantic Valentine’s Day treat, a sweet surprise for a friend, or just a little something special to brighten your day. Plus, using puff pastry means minimal effort for maximum impact. Who doesn’t love that?

Ingredients

Here’s what you’ll need to create these delightful hearts:

• 1 sheet puff pastry
• 1 cup fresh raspberries
• 2 tablespoons rose petal jam
• ?? tablespoons corn starch (about 1-1.5 tbsp should do it!)
• 1 tablespoon egg + milk (for egg wash)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

Rose Petal Jam – Origin and Flavour Profile

Rose petal jam is a bit of a hidden gem! It’s traditionally made in parts of India, particularly in regions known for rose cultivation. It has a beautifully floral, slightly sweet flavour that pairs so well with raspberries. You can usually find it in specialty food stores or online. If you can’t find it, a good quality raspberry jam with a drop of rose water added can work in a pinch, but it won’t be quite the same.

Puff Pastry – All-Butter vs. Shortcrust Options

Puff pastry is your friend here! I recommend using an all-butter puff pastry for the best flavour and flakiness. It makes a huge difference. You can find it in the freezer section of most supermarkets. While shortcrust pastry could be used, it won’t give you that lovely, layered texture we’re after.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, thaw your puff pastry according to the package instructions. This is important – you want it pliable but still cold.
2. In a bowl, gently mix the raspberries, corn starch, and rose petal jam. Don’t overmix! Just enough to coat the raspberries. Let this mixture sit for about 25 minutes. This allows the corn starch to thicken the juices a bit, preventing a soggy bottom.
3. Preheat your oven to 400°F (200°C).
4. Lightly flour a clean surface and roll out the puff pastry to about ¼-inch thickness.
5. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.
6. Place about a tablespoon of the raspberry filling onto one pastry heart.
7. Carefully cover with another heart and seal the edges by pressing them together with a fork. This is where you can get creative with the design!
8. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the pastry hearts with the egg wash. This will give them a beautiful golden-brown colour.
9. Bake for 12-15 minutes, or until golden brown and puffed up.
10. Let them cool slightly on a wire rack before serving. They’re best enjoyed warm!

Expert Tips

• Don’t skip the resting time for the raspberry mixture! It really helps prevent leaks.
• Make sure your puff pastry is cold when you work with it. Warm pastry is sticky and difficult to handle.
• If you don’t have a heart-shaped cookie cutter, you can use a knife to cut out squares or rectangles. They’ll still taste amazing!

Variations

Want to switch things up? Here are a few ideas:

• Valentine’s Day: Sprinkle the baked hearts with a little powdered sugar for an extra touch of sweetness.
• Gluten-Free Puff Pastry Option: If you need a gluten-free option, you can find gluten-free puff pastry in some supermarkets or online.
• Adjusting Sweetness: If you prefer a less sweet treat, use less rose petal jam.
• Seedless vs. Seeded Raspberries: My friend, Priya, prefers seedless raspberries for a smoother texture. It’s totally up to you! I usually use whatever looks best at the market.

Serving Suggestions

These Raspberry Rose Puff Pastry Hearts are lovely on their own with a cup of chai or coffee. They’re also delicious served with a dollop of whipped cream or a scoop of vanilla ice cream. For a truly special occasion, pair them with a glass of sparkling rosé!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose a little of their flakiness, but they’ll still be delicious.

FAQs

Let’s answer some common questions!

• Can I make these ahead of time? You can assemble the hearts ahead of time and keep them refrigerated for up to 24 hours before baking. Just add the egg wash right before you put them in the oven.
• What is rose petal jam and where can I find it? I mentioned it earlier, but it’s a jam made from rose petals! It’s fragrant and floral. Check specialty food stores, Indian grocery stores, or online retailers.
• Can I use frozen raspberries? Yes, you can! Just thaw them completely and drain off any excess liquid before mixing them with the corn starch and rose petal jam.
• How do I prevent the filling from leaking? The corn starch is key! Also, make sure to seal the edges of the pastry hearts really well with a fork.
• Can these be made into different shapes? Absolutely! Feel free to use any cookie cutter shape you like. Stars, circles, or even little flowers would be adorable.