There are few combinations in the culinary world as iconic and universally loved as chocolate and strawberries. When you wrap that duo in flaky, buttery puff pastry, you create a dessert that looks like it came from a Parisian patisserie but takes less than 40 minutes to make in your own kitchen. These Strawberry Nutella Puff Pastry Hearts are the ultimate low-effort, high-reward treat. With layers of golden, crisp pastry encasing a warm, gooey hazelnut center and sweet slices of strawberry, they are pure bite-sized bliss. Finished with a dusting of powdered sugar, they are festive enough for a holiday spread yet simple enough for a spontaneous sweet craving.
Why You’ll Love This Recipe
- 4-Ingredient Magic: You only need puff pastry, Nutella, strawberries, and an egg to create something spectacular.
- Beginner Friendly: Using store-bought frozen puff pastry eliminates the hard work while guaranteeing flaky results every time.
- Perfectly Portion Control: These individual hand pies are just the right size for a satisfying treat without being heavy.
- Visual Showstopper: The heart shape makes them undeniably cute and perfect for showing someone you care.
Equipment
- Heart-Shaped Cookie Cutter: A 3 to 4-inch cutter is ideal for creating the uniform heart shapes.
- Baking Sheet & Parchment Paper: Prevents sticking and ensures the pastry bottoms bake evenly without burning.
- Pastry Brush: Essential for applying the egg wash to get that golden, shiny crust.
- Fork: For crimping and sealing the edges of the pastry.
Ingredients
- Puff Pastry: 1 sheet (frozen, thawed); This provides the flaky, buttery vessel for the filling. Ensure it is cold but pliable.
- Nutella: 1/4 cup; The rich chocolate hazelnut spread creates a gooey, decadent center.
- Fresh Strawberries: 4 to 5 (thinly sliced); Adds a burst of fresh fruit flavor and cuts through the richness of the chocolate.
- Large Egg: 1 (beaten with water); Used as an egg wash to glue the pastries together and give them a shiny, golden crust.
- Powdered Sugar: For dusting; The final “snowy” touch that adds sweetness and elegance.
- Coarse Sanding Sugar: Optional; sprinkled on top before baking for an extra satisfying crunch.
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cut the Shapes: On a lightly floured surface, unfold your thawed puff pastry sheet. Gently roll it out just to smooth any creases. Using a 3 to 4-inch heart-shaped cookie cutter, cut out as many hearts as possible. You should aim for an even number (likely 12 to 16 single hearts to make 6 to 8 pastries). Re-roll scraps if necessary.
- Fill the Centers: Arrange half of the hearts on the prepared baking sheet. Spoon about 1 teaspoon of Nutella into the center of each heart. Spread it slightly, but leave a clear 1/4-inch border around the edges to ensure a good seal. Top the Nutella with 2 to 3 thin strawberry slices.
- Seal and Crimp: In a small bowl, beat the egg with a splash of water. Lightly brush this egg wash on the clean border of the filled hearts. Place a second heart pastry on top of the filling. Gently press the edges with your fingers to seal, then use the tines of a fork to crimp the edges all the way around for a neat finish.
- Glaze and Bake: Brush the tops of the assembled hearts with the remaining egg wash. If using coarse sugar, sprinkle it on now. Bake for 15 to 18 minutes, or until the pastries are puffed up and a deep golden brown.
- Cool and Serve: Let the pastries cool on the baking sheet for 5 to 10 minutes. While they are still warm (but not hot), use a fine-mesh sieve to generously dust them with powdered sugar. Serve immediately.
You Must Know
- Thawing is Critical: Thaw your puff pastry in the fridge overnight or on the counter for about 20-30 minutes. It needs to be pliable enough to unfold without cracking, but if it gets too warm and sticky, the butter layers will melt before baking, and it won’t puff.
- Don’t Overfill: It is tempting to add more Nutella, but overfilling will cause the hearts to explode in the oven, leaking chocolate onto your pan and preventing the edges from sealing properly.
Storage Tips
- Room Temperature: These are best eaten the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days. The pastry will lose some crispness.
- Reheating: To revive the crunch, place leftovers in a 350°F oven or air fryer for 3-5 minutes. Do not microwave them, as the pastry will become soggy.
- Freezing (Baked): Not recommended, as the texture suffers significantly.
Ingredient Substitutions
- Nutella: You can use any chocolate spread, cookie butter (Biscoff), or even a thick strawberry jam if you prefer a fruit-only version.
- Strawberries: Raspberries are a fantastic alternative as they are less watery and pack a tart punch. Banana slices also pair beautifully with Nutella.
- Egg Wash: For a vegan version (assuming vegan pastry and chocolate spread), brush the tops with almond milk or melted vegan butter mixed with a little maple syrup.
Serving Suggestions
- Coffee Companion: These are the perfect size to serve alongside a morning espresso or latte.
- Dessert Platter: Serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for a more substantial dessert.
- Gift Box: Place them in a cute bakery box tied with ribbon for a homemade Valentine’s or hostess gift.
Cultural and Historical Context
While puff pastry (pâte feuilletée) is a cornerstone of French baking dating back to the 17th century, this specific iteration is a thoroughly modern, convenience-based American treat. It takes the concept of the French chausson (turnover) and simplifies it using frozen dough and jarred spreads, reflecting the modern home cook’s desire for gourmet results with minimal time investment.
Seasonal Adaptations
- Valentine’s Day: The heart shape is obvious, but you can also use pink sanding sugar for extra flair.
- Halloween: Use pumpkin-shaped cutters and swap the filling for pumpkin butter and cream cheese.
- Christmas: Use star or tree cutters and fill with Nutella and a sprinkle of cinnamon.
Perfect Occasions
- Galentine’s Brunch: A sweet, shareable treat that looks beautiful on a tiered stand.
- Date Night In: An impressive, romantic dessert that doesn’t require you to spend hours away from your date in the kitchen.
- After-School Snack: A fun surprise that kids will absolutely love (and can even help assemble).
Freezer Meal Conversion
These are excellent to prep ahead!
- Assemble: Follow the instructions up to step 4 (filling and crimping). Do not egg wash yet.
- Flash Freeze: Place the unbaked hearts on a baking sheet and freeze for 1 hour until solid.
- Store: Transfer frozen hearts to a freezer-safe bag. They keep for up to 2 months.
- Bake from Frozen: When ready to eat, brush with egg wash and bake directly from frozen. You will need to add 3-5 extra minutes to the baking time.
Pro Tips
- Dry the Fruit: Pat your strawberry slices very dry with a paper towel before placing them on the Nutella. Excess moisture creates steam inside the pastry, which can make the bottom layer soggy.
- Chill if Sticky: If your kitchen is warm and the dough starts getting soft while you are working, pop the tray in the fridge for 10 minutes before baking. Cold dough hitting a hot oven creates the best “puff.”
- The Crimp: Press down firmly when crimping with the fork. This isn’t just decorative; it knits the gluten layers together to prevent leaks.
FAQs About Recipes
Why didn’t my pastry puff up?
Usually, this happens if the oven wasn’t hot enough or the pastry got too warm before baking. Ensure your oven is fully preheated to 375°F and the dough is cold when it goes in.
Can I use homemade pie crust instead?
You can, but the texture will be very different. Pie crust is tender and crumbly, whereas puff pastry is flaky and airy. It will taste more like a hand pie or pop-tart than a pastry turnover.
Is puff pastry vegan?
Many store-bought brands (like Pepperidge Farm) are actually accidentally vegan because they use vegetable oils instead of butter. Check the label to be sure!
Strawberry Nutella Puff Pastry Hearts
Golden puff pastry hearts filled with creamy Nutella and fresh strawberry slices, finished with a dusting of powdered sugar. An easy, festive, and delicious treat.
Ingredients
Equipment
Method
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Unfold puff pastry on a lightly floured surface and smooth creases.
- Cut out heart shapes using a 3 to 4-inch cookie cutter. Re-roll scraps to get an even number.
- Arrange half the hearts on the baking sheet.
- Spoon 1 teaspoon of Nutella into the center of each, leaving a 1/4-inch border.
- Top Nutella with 2 to 3 thin strawberry slices.
- Brush the border with egg wash, place a second heart on top, and seal edges.
- Crimp edges with a fork to secure.
- Brush tops with egg wash and sprinkle with coarse sugar (optional).
- Bake for 15 to 18 minutes until puffed and deep golden brown.
- Cool for 5-10 minutes, then dust with powdered sugar before serving.
Video
Notes
Keep pastry cold for best puff. Don't overfill. Dry strawberries well.
