Valentine Puff Pastries
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
1
- Ingredients
- 6 sheets Puff pastry
- 1 strawberry yogurt Chocolate (Milka® recommended)
- 3 egg yolks (divided)
- ⅔ cup low-fat cream cheese
- 2 Tbsps flour (for work surface)
- 2 Tbsps Strawberry Jam
- 1 Tbsp milk
- For Glaze
- 1 ½ cups powdered sugar
- 2 Tbsps fresh lemon juice
- red Food coloring
- sugar (for sprinkling)
- sugared rose petal (optional)
Preparation
Kitchen utensils
1 Small pot, 1 Small skillet, 1 Baking sheet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Butter knife, 1 Tablespoon, 1 Cookie cutter ring, 1 Brush, 1 Corer, 1 Aluminum foil, 4 Oven-proof ramekins
Preparation steps
1.
Thaw the puff pastry. Coarsely chop the chocolate bar. In a medium bowl, lightly beat 2 egg yolks; add the cream cheese and fold in the chopped chocolate.
2.
Preheat the oven to 375º F. Line a baking sheet with parchment paper.
3.
Divide the puff pastry into two stacks of 3 sheets each and roll out each stack on a lightly floured work surface. Using a large heart-shaped cookie cutter, cut out 24 hearts. Place 12 hearts on the prepared baking sheet.
4.
Place a dollop of strawberry jam on each heart and spread to the edges with a pastry brush. Place 1 tablespoon of the cream cheese mixture in the center of each heart. Top with the remaining cut out hearts, firmly pressing pressing the edges together.
5.
In a small bowl, whisk the remaining egg yolk and milk together. Brush each heart with the egg wash. Bake for 12 to 15 minutes or until golden brown. Cool on wire racks.
6.
For Glaze:
7.
In a small bowl, combine the confectioners' sugar and the lemon juice. Add a few drops of red food coloring, to achieve the desired pink tint. Brush each cookie with glaze and sprinkle with sugar and let dry. Serve with sugared rose petals, if desired.
