Savory filled puff pastry hearts, a cute, easy and fun recipe for the coziest day of the year. Ideal as an appetizer or for a brunch. You need just a few ingredients to make it! In this case, for 4 large puff pastry hearts, one rectangular roll will suffice. With the leftovers, you can create delicious decorations or mini puff pastry braids. For the filling, I thought of a delicious savory mousse with ricotta and bresaola, but in reality, you can choose how to make it based on your tastes. Below I leave you other simple and delicious ideas to create for Valentine’s Day, while below I will answer some of the most common questions about this recipe.
#adv
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients
- 1 roll puff pastry (rectangular)
- 1.8 oz bresaola
- as needed egg yolk (for brushing)
- 4.2 oz cow ricotta
Tools
- 1 Cookie cutter
- 1 Chopper
- 1 Parchment paper
- 1 Baking sheet
- 1 Brush
- 1 Knife
- 1 Spoon
Steps
To make the savory filled puff pastry hearts, fold the puff pastry roll in half and align the edges. Using a medium-sized cookie cutter, cut out 4 hearts. Place them on a baking sheet lined with parchment paper, brush with egg yolk, and bake in the middle of the preheated and ventilated oven at 356°F (180°C) for 25 minutes. Remove and let cool.
Meanwhile, in the bowl of a mixer or chopper, combine the ricotta with the bresaola. You can add a pinch of salt and herbs to taste. Blend until creamy.
Cut each heart in half and fill it. You can use a piping bag for a cleaner movement.
I recommend serving your hearts immediately to enjoy their full fragrance, but if you want to make them ahead, store them in the fridge only if filled. Otherwise, you can keep the empty hearts in a cool place covered with a cloth until ready to fill, for up to 24 hours.
FAQ (Questions and Answers)
What can I replace ricotta with?
With creamy spreadable cheese.
What can I use if I don’t have an egg yolk?
With milk and a bit of parmesan sprinkled after brushing the heart or with seed oil or extra virgin olive oil.
