Puff pastry hearts
Fresh strawberries and whipped vanilla cream is sandwiched between buttery, flaky puff pastry hearts. A 5 ingredient recipe that tastes like it’s right off a patisserie counter
Ingredients
- 320 grams ready rolled puff pastry
- 125 ml vegan whipping cream
- 1 tbsp vanilla extract
- 100 grams fresh strawberries
- 2 tbsp icing sugar
Instructions
- Preheat oven to 200*c and line a cookie sheet with baking paper.
- Roll out puff pastry to a large rectangle and fold in half. Cut out as many hearts as you can using a 4 inch heart cookie cutter, I made about 8. Place the hearts on the cookie tray and bake in oven for 9-10 minutes, until puffed up and golden. Remove from the oven and allow to cool.
- In a large bowl whip up vegan whipping cream with the vanilla extract with an electric whisk until thick.
- Using a serrated knife, slice hearts in half and pipe a layer of cream on the base. Top with sliced strawberries and another layer of cream, followed by the other half of the heart. Sprinkle with icing sugar and serve immediately.