Prep Time: 30 minutes
Cook Time: 20 minutes
- 1 sheet of Puff Pastry
- 25-30 Raspberries
- 1/2 cup of Cream Cheese (strawberry cream cheese works too)
- 1 cup of Whipped Cream
- 1/2 Cup of Sugar + 2 TBSP for the cream filling
- 1 TBSP Corn Starch
- Powdered sugar for dusting
Unfold a sheet of puff pastry and using a heart shaped cookie cutter cut out 4 hearts. Using a smaller heart-shaped cutter, make a mark inside the bigger heart. Don’t cut all the way through, you’re just trying to make a marking you can see later.
Place the puff pastry hearts on a cookie sheet, lined with parchment paper and bake at 425F for 10-12 minutes until golden and crispy.
In the meantime, dissolve the sugar in 2-3 tablespoons of water and bring to a bubble. Throw in 5 or 6 raspberries and crush them so they color and flavor the syrup.
When the syrup starts boiling and thickening slightly, add a tablespoon of cornstarch dissolved in a little water, let it boil a little and then lower the heat. When the syrup is thick, turn off the heat and toss in the remaining raspberries and coat them in the syrupy goodness.
In a mixing bowl, add the cream cheese, sugar and mix well. Fold in the whipped cream to make the filling light and fluffy.
To assemble the dessert, start by cutting out the inner heart that was marked earlier…as faint as it might be it’s a good guideline. Spoon some of the cream mix in the heart cavity and then top with some of the raspberries.
Repeat the layers again. Dust powdered sugar over the top of the raspberries and you can place the heart you cut out on top too.