Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1/4 cup Nutella or chocolate hazelnut spread
- 4–5 fresh strawberries, thinly sliced
- 1 egg (for egg wash)
- Powdered sugar, for dusting
- Optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unfold the puff pastry on a lightly floured surface and gently roll to smooth creases.
- Using a heart-shaped cookie cutter, cut out an even number of hearts.
- Place half of the hearts on the baking sheet. Spoon about 1 teaspoon of Nutella into the center of each, leaving a 1/4-inch border.
- Top Nutella with 2–3 thin strawberry slices.
- Brush the borders with egg wash, place remaining hearts on top, and press edges to seal. Crimp with a fork if desired.
- Brush tops with egg wash and sprinkle with coarse sugar if using.
- Bake for 15–18 minutes until puffed and golden brown.
- Cool for 5–10 minutes, then dust generously with powdered sugar before serving.
Notes
- Keep puff pastry cold for the best rise and flakiest texture.
- Do not overfill to prevent leaking during baking.
- Strawberries should be patted dry to avoid soggy pastry.
- Unbaked hearts can be frozen and baked straight from the freezer with a few extra minutes added.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian