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The cutest bake ever, these Chocolate Hazelnut Puff Pastry Hearts are one of the easiest things I’ve ever posted a recipe for! Of course, Nutella is not a necessity – use any chocolate spread that works for you! The pastry can easily be made vegan by subbing for vegan butter.
The recipe really couldn’t be easier once you’ve got a block of pastry in front of you. Simply roll, cut out hearts, dollop some Chocolate Hazelnut Spread. Then just bake, and top with a little icing sugar for something pretty! Definitely best eaten warm, but let cool a little as that chocolate will be hot!
If you are someone that’s always wanted to make pastry but is a bit wary; look no further. This recipe is a rough puff, so removes lots of steps. Despite that, the results are fantastic and you get the pride of knowing you made pastry!
The key to great pastry is keeping everything cold, so make sure this is chilled before using. The same applies if using shop bought. I highly recommend eating these whilst warm, not long out the oven. That said, they package up well and are delicious cold for picnics and party plates!
For these Chocolate Hazelnut Puff Pastry Hearts I use these silicone mats, which are better for the environment than baking paper (especially if you bake a lot, like me). If you want more sweet pastry ideas, check out these Biscoff Palmiers or these Nectarine Breakfast Tarts. For even more inspiration, head on over to my Instagram.
Chocolate Hazelnut Puff Pastry Hearts
Ingredients
For the Pastry
- 250 g Cold Butter, Cubed Or Vegan Block
- 250 g Plain Flour
- 120 ml Ice Cold Water
For the Hearts
- 8 tsp Chocolate Hazelnut Spread
- 2 tbsp Milk Or Vegan Alternative
- Granulated Sugar to Sprinkle
Instructions
- Start by making the pastry, if making your own. Do this by adding the flour and butter to a large bowl and rub together with your fingertips until roughly combined. You do not want to take it as far as breadcrumbs, there should still be bits of butter visible in places. Add the water and make into a ball. Wrap and chill for 30 mins.
- Meanwhile, take a baking tray and dollop on 8 tsp of Chocolate Hazelnut Spread. Freeze until later.
- Remove the pastry from the fridge, roll in one direction to form a long rectangle. Fold the top edge down to just below the middle. Then fold the bottom edge over this, to form a square with 3 layers (book end). Rotate this block 90 Degrees and repeat. Wrap and chill for another 20 minutes.
- Preheat the oven to 220C/200C Fan/Gas 7. Line 2-3 large baking trays.
- Remove the pastry, roll out to a rectangle bout 1/4 inch thick. Cut out 16 hearts using a cookie cutter. Place 8 of these onto the Baking trays. Remove the frozen Chocolate Hazelnut Spread and place these frozen 'balls' in the centre . Place another pastry heart on top of this and press together using a fork – get a good seal on them to prevent leaking!
- Optional: brush over some milk and sprinkle on some sugar onto the hearts. Bake for 12-15 minutes, until golden. Remove and let cool a little before eating!
