Strawberries and Cream Puff Pastry Hearts
Prep time: 15 mins
Cook time: 10 mins
Makes: 9 hearts
Ingredients
- 1 frozen puff pastry sheet, defrosted but still cold
- Maple syrup, as needed
- 80g whipping cream, chilled
- 1 punnet (250g) fresh strawberries
- 120g Harris Farm Strawberry or Raspberry Jam
- Icing sugar, as needed
Method
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Preheat your oven to 220C (no fan) or 200C (fan). Line 1-2 baking trays with baking paper.
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Use a heart cookie cutter to cut shapes from your puff pastry. The number of hearts you’ll get will depend on the size of your cookie cutter. Place the hearts on the baking trays and lightly brush with maple syrup.
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Bake for 10 minutes or until puffed up and golden. Let the pastry hearts cool entirely.
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Whip the cream until stiff peaks. Chill until needed.
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Remove the stems from the strawberries and slice thinly.
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Use a serrated knife to cut each pastry heart in half lengthways.
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Generously spread the bottom of each heart with jam. Use a piping bag or spatula to top with whipped cream. Arrange 1-2 layers of sliced strawberries on top and sandwich with the remaining pastry heart.
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Chill until needed and serve within 1 hour.
