I couldn”t resist throwing in one last Valentine”s Day treat. This is a great last-minute dessert if you haven”t nailed anything down for tonight yet. Or, it would even be a fun after school project with the kids.
Reminiscent of éclairs, these puff pastry pillows are filled with homemade vanilla pudding and drizzled with chocolate. Don”t let the thought of homemade vanilla pudding scare you. It”s so simple to make. With this type of dessert I like to serve the pudding warm but if you want to make it ahead and serve it cold that”s possible too.
These puff pastry hearts are super simple to make, whether you have a heart-shaped cutter or not. I currently don”t have one so I just used a paring knife to cut out the shapes – this way you can get a little variances in the designs, which I think is kind of fun too.
Happy Valentine”s Day! I hope you have a fabulous day celebrating with the ones you love. xox
Puff Pastry Pudding Hearts
- 1 sheet puff pastry (from a 17.3 oz. box), thawed
- 1 recipe vanilla pudding (below)
- 2 oz. semi-sweet chocolate, melted
Unfold pastry onto a baking sheet lined with parchment paper. Cut out hearts using a heart shaped cookie cutter or a paring knife*. Remove excess dough (you can bake the scraps on a separate baking sheet if you like). If you feel that the pastry has warmed up too much place back in the fridge for a couple of minutes. Bake at 400ºF for 10-12 minutes or until golden. Remove to wire wracks to cool.
Once ready to serve, split puff pastry hearts in half, top bottom half with a couple spoonfuls of pudding, replace top and drizzle with chocolate. Serve immediately.
*If using a paring knife try to avoid dragging the knife through the dough as this can cause the layers to seal closed and you won”t get as much puff.
Makes approximately 9 hearts (depending on size).
- 1 1/4 cups milk, divided
- 2 tablespoons flour
- 1/4 cup sugar
- pinch salt
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Bring 1 cup milk to a boil in a small saucepan set over medium-high heat, stirring often.
Meanwhile mix together flour, sugar and salt. Slowly whisk in 1/4 cup milk, making sure there are no lumps. Whisk in egg yolk.
Slowly whisk flour mixture into hot milk. Bring back to a boil, stirring constantly. Remove from heat and stir in vanilla. Allow to cool slightly, serve warm.
To serve cold: place plastic wrap directly on the surface of the pudding, to avoid a skin from forming, and refrigerate.