Let’s start with the delicious puff pastry hearts. Roll out the puff pastry roll, fill half with specks, and fold the other half over the filling.
Using a smooth-bladed knife or pizza cutter, cut a strip about 1 cm wide from the folded edge of the puff pastry.
Twist each strip around itself to create a twist (not a swivel).
Fold the twists into a heart shape, secure with toothpicks, place slightly apart on a baking sheet lined with baking paper, and brush with lightly beaten egg yolk.
Let’s move on to the sweet puff pastry hearts. The steps are the same, but instead of specks we use jam.
Then roll out the pastry, brush half of it with jam and fold the pastry over the filling. Cut the strips and twist them to form a heart. Place on a baking tray using a toothpick and brush with egg yolk.
In both cases, cook in a static oven preheated to 200°C for about 10 minutes or until golden brown, then leave to cool and remove the toothpicks.
The sweet heart-shaped puff pastry is now complete. Let cool and serve generously with powdered sugar.
It is completed with a heart woven from sweet puff pastry. It can be served hot or cold.
