Chocolate Strawberry Croissant Hearts2

Chocolate Strawberry Croissant Hearts

written by Julie Cohn

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Nothing says Valentine’s Day like hearts and chocolate and these Chocolate Strawberry Croissant Hearts are a sweet combination of both!  Light and airy puff pastries with a secret treasure of chocolate chips and strawberry jam inside, they are perfect for Valentine’s Day breakfast or as a light dessert.  Bonus?  These croissant hearts are so easy to make them with the kids!

Chocolate Strawberry Croissant Hearts

  • 1 Package Frozen Puff Pastry Sheets
  • 2-4 Tbsp. Confectioners Sugar
  • 2 c. Semi-Sweet Chocolate Chips (Try to use the dark chocolate chips)
  • 3 Tbsp. Strawberry Jam
  • 1 Egg
  • 1 Tbsp. Water

Preheat the oven to 400 degrees.  Thaw the puff pastry sheets for about 15-20 minutes.  Dust a flat surface with 1-2 of the tablespoons of confectioners sugar*, and roll out one of the puff pastry sheets using a rolling pin (dust the rolling pin with a bit of confectioners sugar as well). If the dough is still a little frozen, that’s okay, as it will make it easier to roll out.  Roll the dough to about 1/4 inch thick.

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Cut out the heart shapes using a heart-shaped cookie cutter.  Whisk the egg and water together and brush each of the heart shapes with a thin layer of egg.  Sprinkle some of the chocolate chips into the center of a heart, add a dab of strawberry jam in the center of the chocolate, then place another pastry heart layer on top. Brush the top pastry with a touch of egg.

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Press the edges of the pastry dough together to seal in the chocolate, but the seal does not have to be perfect.

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Bake the Chocolate Strawberry Croissant Hearts in the oven for about 15 minutes, until golden brown on top.  Cool about five minutes, then serve with a dollop of whipped cream.  (If you like, substitute the strawberry jam with raspberry or cherry jam.)

Looking for other chocolate Valentine’s treats?

*The confectioners sugar helps keep the dough from sticking, just like flour, but adds a sweet taste to the pastry.

 

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