Tis’ the season of hearts, and this Valentine’s Day you can tell your little ones you love them by making them an extra special heart shaped breakfast treat! Nothing says I love you like cherries and puff pastry sprinkled with powdered sugar.
- 2 sheets of puff pastry
- 1 can cherry pie filling
- 1 egg white
- Powdered sugar for dusting (optional)
- Thaw puff pastry sheets for about 30 minutes at room temperature. Heat oven to 400 degrees. Cover your sheet pan with parchment paper. Unfold pastry sheets, press down creases with damp fingertips. Cut 6 hearts out of each puff pastry sheet. Separate egg and discard yolk, add a splash of water to the white, and beat with a fork.
- Using your finger tip or a pastry brush, coat the outer edge of one side of each heart with egg white wash. Add about 6 cherries to the center of 6 of the hearts. Place the remaining 6 hearts, egg rimmed side down over the cherry topped hearts. Using the prawns of your fork, press down the edges of the hearts to seal in the cherry filling.
- Place the filled hearts on your prepared sheet pan. Brush the top of each heart with the egg white wash. Bake for 20 minutes. Let cool completely before topping with powdered sugar.