Nutella puff pastry hearts
Ready in
60 min
Preparation
50 min
Cooking
10 min
Portions
2 Person
Cost
chip
difficulty
easy
Soft and crumbly biscuits filled with hazelnut cream
Nutella puff pastry hearts
Nutella puff pastry hearts are an irresistible dessert that combines the crunchiness of puff pastry with the sweetness of the famous hazelnut cream. These soft and crumbly biscuits literally melt in your mouth, giving a tasty and pleasant flavour, given by its creamy heart. They can be filled with any cream that is on the market but, if you want something amazing try making my hazelnut spreadable cream, you can find the recipe here in my blog.
The puff pastry hearts filled with nutella are the ideal dessert to make at home for those with little time or for those taking their first steps in the kitchen who, despite their haste or inexperience, can express a present or a simple gesture of love.
In fact, the Nutella puff pastry hearts are very suitable for Valentine’s Day or Mother’s Day but also for breakfast, tea with friends or when you just want to pamper yourself a little. These desserts are a real treat for the palate and will be appreciated by young and old!
Ingredients
- 1Kg/35oz baby yellow potatoes
- 2 springs of rosemary
- 60 ml extra virgin olive oil
- j.e. salt & pepper
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Directions
Open the package of puff pastry and, without removing it from the paper, roll it out with your hands, so that the folds are eliminated
Soften the butter (in a saucepan or in the microwave) and brush it on half of the pastry
Fold the buttered dough (or vice versa) over the other half, level it gently with your hands so that it sticks perfectly
With a small heart-shaped cutter, cut the hearts trying to waste as little as possible
Separate the egg yolk from the white, add a teaspoon of water or milk and beat it lightly
Cover the baking tray with parchment paper, arrange the hearts
brush with the egg yolk and then, sprinkle with the granulated sugar
Bake at 200°C (390°F) in preheated oven and cook for 10 minutes or until lightly browned
Soften the nutella or hazelnut cream in a bain-marie or in the microwave, fill a pastry syringe or a sac-a-poche (pastry bag) with a thin tip (like a funnel) and fill all the hearts
Arrange the hearts on a serving plate and sprinkle with icing sugar
Tips
- If you heat the hazelnut cream in the microwave, be careful that it does not burn (maximum 10 seconds).
- Fill the hearts quickly, because the cream tends to solidify and does not go down.
Storage
- The hearts can be stored in an airtight container for three to four days at room temperature.
Equipments
- Oven
- Drip tray or baking sheet
- Greaseproof paper
- Brush
- Microwave
- Pastry board
- Moulds or Heart-shaped cutter
- Small bowl
- Platter
- Pass
