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