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READY IN 1 hr

Puff Pastry Valentine Cookies

Read Reviews (8)

"You'll get a dozen heart-shaped cookies from each sheet of Pepperidge Farm® Puff Pastry and three different ways to decorate them." — Campbell's Kitchen

Ingredients Edit and Save

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Original recipe makes 12 cookies Change Servings

1 sheet Pepperidge Farm® Puff Pastry
3 tablespoons caramel topping

3 tablespoons blanched sliced almonds or coconut

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Directions

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F.
Unfold pastry sheet on lightly floured surface. Roll into 14x10-inch rectangle. Cut out 12 hearts, using a 3 1/2-inch heart-shaped cookie cutter. Place on baking sheet. Brush with caramel topping and sprinkle with almonds.
Bake 10 minutes or until golden. Remove from baking sheet and cool on wire rack.

Kitchen-Friendly View

PREP 50 mins
COOK 10 mins
READY IN 1 hr

Footnotes

Tip: Walnut-Orange Hearts: Brush unbaked pastry hearts with 3 tablespoons orange marmalade and sprinkle with 3 tablespoons chopped walnuts. Bake and cool as directed.
Ice Cream Hearts: Sprinkle unbaked pastry hearts with 2 tablespoons granulated sugar. Bake and cool as directed. Split pastries into 2 layers. Place a small scoop of ice cream in center of each bottom layer and top with top half. Drizzle with melted chocolate if desired.

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I didn't use the topping suggested. Instead I used honey, orange peel, nutmeg and chopped walnuts. I mixed the honey, orange peel, nutmeg and then sprinkled the walnuts on. I liked that these weren't so so sweet as some cookies can be. These were quick and easy, will definitely make these again!

—TaraV1976

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Most Helpful Critical Review

Feb 02, 2012

3 stars for the general idea, but has anyone tried to bake them plain and then apply the caramel topping (warmed and possibly thinned out a little) and sprinkle with toasted coconut or almonds? I probably would use honey instead of caramel. And to keep the pastry from rising too much, it should be docked a few times with a fork. O-o-o-o, how about dipping the tops in warm chocolate ganache, then sprinkling with ...? Time to get the puff pastry out of the freezer!

—diane

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9 Ratings

Feb 16, 2010

I was looking to use some leftover puff pastry I had from another recipe. I found this one. I took this idea and made valentine sopapillas. I sprinkled cinnamon sugar on them before and after baking. Honey (optional) on them also after they're done. They were a big hit! Thank you for the idea :)

—SoccerMom

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Jan 28, 2012

used the caramel and then topped with pecan pie flavored pecans diced up. first of all they are not sweet at all, they didn't seem to have any taste actually. maybe this was because most of the caramel came off in the cooking process (which required me to have to soak my pans for an extended period of time in hopes of saving them...parchment paper should have been suggested) they did not store well at all. my 8 yr old who likes anything dessert-like hated them, my husband who is a human vacum has not touched them after the first try. they were a total flop. will never make again, and that is something i have never before put on a recipe review.

—mamainmass

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Feb 02, 2012

Lovely little tea-time treats! Had a sheet of defrosted pastry to use, and not much time, so I curiously baked a batch using sweetened flaked coconut. My hubby burst through the door after snow shovelling, and enjoyed sampling a couple while they were still warm. I always use parchment paper when baking, and clean-up was a breeze, although I am sorry to have just read the difficulties the previous poster encountered. :( As two family members are allergic to chocolate, I look forward to making and sharing these simple pastries again, over a cuppa. Thanks for sharing!

—the Wench

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Feb 16, 2011

This was an easy and tasty treat! My caramel topping seemed to run off during baking, but still left a slight sweetness, which was nice. Also, mine were a little puffier than the picture, but they still looked nice and tasted good. This was a fun recipe, that I would love to play around with some more! Thanks for sharing. :)

—Christina

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Feb 13, 2012

Can basically make these cookies with any kind of topping. I didn't have any caramel so I just used cinnamon sugar and still came out good, nice and fluffy.

—Anechka

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Feb 07, 2012

I agree with mamainmass.....the carmel melts and slides off with the almonds. They were rather blah. Then I took one heart, brushed with egg white, spread a little raspberry jam on it and topped it with another heart. Put the carmel and the almonds on after baking. Took lots of extra time, came out a little better but not enough to want to make these again. mominmesa

—marymanning

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Nutrition

Calories
111 kcal
6%

Carbohydrates
10.8 g
3%

Cholesterol
< 1 mg
< 1%

Fat
6.7 g
10%

Fiber
0.8 g
3%

Protein
2.1 g
4%

Sodium
119 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Puff Pastry Valentine Cookies

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 111
Calories from Fat: 60

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 1.6g 8 %
Cholesterol < 1mg < 1 %
Sodium 119mg 5 %
** Potassium 20mg < 1 %
Total Carbohydrates 10.8g 3 %
Dietary Fiber 0.8g 3 %
Protein 2.1g 4 %
** Sugars 0.6g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.