Sweet(heart) Treats: Chocolate-Filled Puff Pastry Hearts

Happy Hump Day- and Valentine’s Day (and belated Gal-entine’s Day), everyone! For those of you who are partnered up- I hope you have special, romantic, and fun-filled plans with your significant other- and for those of you who are single- live it up! Enjoy your own company or the company of friends who are also on the prowl for a good time. That’s what I plan on doing tonight with some of my girlfriends after I leave the office. There’s a glass of wine with my name on it somewhere!

Whatever your relationship status- we can all agree that tomorrow is the REAL holiday when all the Valentine’s Day candy gets marked down, right?

Speaking of candy. I thought I’d share a quick, easy, chocolate-y and festive dessert for those of you who might be looking to whip something up for your own Valentine today/tonight. It only takes a handful of ingredients and about 40 minutes of your time!

WHAT YOU’LL NEED:

  • Four 9-inch refrigerated pie crusts (not in a shell)
  • 16 DOVE Dark and/or Milk Chocolate PROMISES Squares, unwrapped
  • 1 large egg
  • 2 tablespoons turbinado sugar

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one pie crust until it is about 10 inches in diameter.
  3. Use a small heart-shaped cookie cutter to cut 8 hearts out of the pie crust. Repeat with the remaining pie crusts.
  4. Transfer half of the heart pieces to the prepared baking sheets, spacing them evenly. Place a piece of Dove chocolate in the center of each heart.
  5. Brush around the edges of each heart with cool water. Top with one of the remaining hearts and use a fork to press and seal the edges all the way around. Repeat until you’ve topped every heart.
  6. In a small bowl, whisk the egg with 1 tablespoon water to combine. Lightly brush the egg wash over the top of each heart and then sprinkle with the turbinado sugar. Cut a small line into the top crust of each piece to create a vent.
  7. Bake until the crust is golden brown, 17 to 20 minutes. Let cool completely before serving.

I served these to a recent date with some strawberry puree and whipped cream to mix up the flavors a bit. The pie crust was crispy and lightly sweetened- and the chocolate was a warm, melty bit of heaven. Needless to say- these went over really well!

I’m off to my final meeting of the afternoon at work before I can break free and go have myself some single girl shenanigans- and I hope you all have a great holiday!

xx

– Ashley –

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