Can you imagine anything more mouth watering than the tangy tartness of raspberries,
flaky, buttery pastry, and rich, sweet melted chocolate ?
Say I Love You with a special Valentine’s Day breakfast.
Raspberries and chocolate have always been a phenomenal pairing.
Puff pastry is ultra versatile in baking.
To use it, simply remove from freezer and defrost approximately 30 minutes.
On a lightly floured surface, unfold pastry and gently roll with a rolling pin to smooth it out a bit.
I rolled mine until it was wide enough to accommodate my heart shaped cookie cutter.
Sprinkle a some chocolate chips and a few raspberries on each pastry heart and then with your finger,
paint egg wash (beaten egg) around the edges.
This will act as a glue for the top layer.
Place a pastry heart on top and crimp the edges with a fork and give the top of each heart a good brushing with the egg wash.
Do you notice I am using parchment paper?
Parchment paper is the key to success in all your cookie and pastry baking!
No more burnt bottoms, or cookies stuck to your sheet, and best of all…
nothing to WASH!!!
Place the prepared hearts into preheated 400 degree oven for 10 minutes.
Allow for them to cool a few minutes after baking and serve with a sprinkle of powdered sugar or drizzled chocolate.
Is your mouth watering yet?
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