Under 30 min
Raspberry Jam Puff Pastry Hearts
from the video
Puff Pastry Decorations 4 Ways
by Julie Klink
for 9 pastries
1 sheet puff pastry, thawed
3 tablespoons raspberry jam
1 egg wash
1 powdered sugar, to taste
Preheat oven to 400˚F (200˚C).
Cut the puff pastry into 9 equal squares.
Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
Brush egg wash on each side of the square.
Take each corner and bring them together the seal the jam inside the dough
Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
Make 8 even cuts around the circle making sure the cuts do not touch in the center.
Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar.
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