Welcome to my kitchen! Today, I’m so excited to share with you one of my absolute favorite treats: Raspberry Nutella Puff Pastry Heart. This recipe is super easy to make and it looks absolutely gorgeous. If you want to impress someone special or just treat yourself to something delicious, this Raspberry Nutella Puff Pastry Heart is the perfect choice. Let’s get baking!
Why You Will Love This Recipe
This Raspberry Nutella Puff Pastry Heart is seriously the best. First off, it’s incredibly easy to make, even if you’re not a baking pro. You only need a few simple ingredients, and the steps are straightforward. It’s sweet, slightly tart, and has a wonderful texture contrast. Plus, shaping it into a heart makes it extra special and perfect for Valentine’s Day, anniversaries, or just because you want to show someone you care. It’s a beautiful and tasty dessert that’s sure to impress without a lot of fuss.
Ingredients
Here’s everything you’ll need to make your own Raspberry Nutella Puff Pastry Heart:
- 1 sheet puff pastry, thawed
- 1/2 cup Nutella
- 1/2 cup fresh raspberries
- 1 large egg, beaten
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Get Started
First things first, preheat your oven to 400°F (200°C). Take your thawed puff pastry and gently unfold it on a lightly floured surface. If your pastry sheet is very large, you might want to cut it in half to make it easier to handle. We are going to make one beautiful heart.
Step 2: Spread the Nutella
Now, grab your Nutella and spread it evenly over one half of the puff pastry sheet, leaving about a half-inch border around the edges. Don’t be shy with the Nutella – it’s the star of the show!
Step 3: Add the Raspberries
Next, scatter the fresh raspberries over the Nutella. Gently press them down a little bit so they stick to the Nutella. If your raspberries are large, you can cut them in half.
Step 4: Fold and Seal
Carefully fold the other half of the puff pastry over the Nutella and raspberries, like you’re closing a book. Press the edges together firmly to seal the filling inside. You can use a fork to crimp the edges for a nice, decorative look and to make sure it’s really sealed.
Step 5: Shape the Heart
This is the fun part! Gently shape the pastry into a heart. You can do this by making a small indent at the top center and curving the top edges inward to form the curves of the heart. Don’t worry if it’s not perfect; a rustic heart is just as charming.
Step 6: Egg Wash
Brush the top of the Raspberry Nutella Puff Pastry Heart with the beaten egg. This will give it a beautiful golden-brown color and a lovely shine when it bakes.
Step 7: Bake
Carefully transfer your pastry heart to a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up. Keep an eye on it to make sure it doesn’t get too dark.
Step 8: Cool and Dust
Once baked, let the Raspberry Nutella Puff Pastry Heart cool on the baking sheet for a few minutes before transferring it to a serving plate. If you want, dust it with powdered sugar for an extra touch of sweetness and elegance.
Serving Suggestions
This Raspberry Nutella Puff Pastry Heart is delicious served warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot coffee or tea is also a perfect accompaniment.
For presentation, you can add a few extra fresh raspberries around the heart or drizzle a little melted chocolate over the top. This dessert is fantastic for Valentine’s Day, anniversaries, birthdays, or any special occasion where you want to show someone you care. It’s also a lovely treat to enjoy just because!
Storage and Reheating
If you have any leftover Raspberry Nutella Puff Pastry Heart (though I doubt you will!), you can store it in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 3 days.
To reheat, the best way is to use your oven. Preheat your oven to 350°F (175°C) and bake for about 5-10 minutes, or until warmed through and the pastry is crisp again. You can also reheat it in an air fryer for a few minutes at 350°F (175°C). Microwaving is not recommended as it can make the pastry soggy.
Key Details
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: About 40 minutes
Servings: 4-6 servings
Equipment:
- Baking sheet
- Parchment paper
- Knife or pizza cutter
- Rolling pin (optional, if you want to roll the pastry thinner)
- Fork
- Pastry brush
And there you have it! Your very own Raspberry Nutella Puff Pastry Heart. I hope you love making and eating this as much as I do. Enjoy!
Raspberry Nutella Puff Pastry Heart
Ingredients
- 1 sheet puff pastry thawed
- 1/2 cup Nutella
- 1/2 cup fresh raspberries
- 1 large egg beaten
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Take your thawed puff pastry and gently unfold it on a lightly floured surface.
- Spread the Nutella evenly over one half of the puff pastry sheet, leaving about a half-inch border around the edges.
- Scatter the fresh raspberries over the Nutella. Gently press them down a little bit so they stick to the Nutella.
- Carefully fold the other half of the puff pastry over the Nutella and raspberries. Press the edges together firmly to seal the filling inside. Crimp the edges with a fork.
- Gently shape the pastry into a heart.
- Brush the top of the Raspberry Nutella Puff Pastry Heart with the beaten egg.
- Transfer your pastry heart to a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and puffed up.
- Let the Raspberry Nutella Puff Pastry Heart cool on the baking sheet for a few minutes before transferring it to a serving plate. Dust with powdered sugar if desired.
