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?
Bon Appetite!
Kim
Linking up to:
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My computer does not thank you for the drool that I had to wipe off it this morning when I saw this post. Yum! Thanks for sharing…I can’t wait to try these.
Yummo girly! My anniversary is on Valentines Day…this would be a great bfast for my honey! 🙂 (it would be better if we were in a B&B and someone else was serving us both though! lol) hee hee hee
Missy
Kim, I MUST agree with Shauna, I think some of my keys are messed up now 😉 YUMMY!!!!!
Oh my. That sounds fabulous!
They look as beautiful as I’m sure they are delicious!
Yummmmmmmy!!! I want to make these RIGHT NOW!!!!
Oh boy!!!
xx-Kristyn
Those look so good!!! I will have yo grab those ingredients next time I’m at the grocery store!!!
I meant to say I will have to grab! lol!
Kim, those looks so good and easy. Thanks for sharing.
Wow these look amazing!! I think I can totally make them!
Linked you up on my blog today
Christine
greatoakcircle.com
YUM!! Adding these to my Tumblr right now so that I don’t forget to make them. My kids will love these! Thanks for sharing the recipe. XO
~Karla from It’s The Little Things…
I am so going to do these! I see that puff pastry all the time and never know what to do with it. YUM!
I put this on my Facebook page. 🙂
My kids will thank you…well okay, I will too.
I set my eyes on those hearts. Next month I will try them -perhaps even earlier- I just have to think of a different filling because I don’t love raspberries (even though we have our own production)chocolate and something….else. Thanks for the idea
This looks fantastic and I can’t believe how easy they are to make. One look at this and people would think you spent all day in the kitchen. That raspberry and chocolate filling sounds so good. Thank you so much for linking this up to Sweets for a Saturday. I hope you’ll join me again next week. By that time, there will be a cute button that you can grab and add to your post.
These look wonderful, but I’d think those raspberries would be so sour…it makes my mouth pucker just to think about it. Some sweetener must be necessary?
Not really Teddee, chocolate & raspberry is a classic combination. I’m sure though it depends on how sweet or tart your raspberries are, but I have usually found that the raspberries balance the sweetness of the chocolate & the powdersugared topping. Trust me… you’ll love it! 😉