Easy Fruit Filled Pastry Heart Cookies Recipes

EASY FRUIT-FILLED PASTRY HEART COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray, or line with parchment paper.
• Place the flour, butter, cream cheese, and salt in a bowl. Cut it together with 2 knives or a pastry cutter until the butter and cream cheese is the size of small peas. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours.
• Cut the dough in half and place half in the refrigerator to stay cold. Roll the other half between 2 pieces of wax paper or parchment into a sheet about 1/8 inch thick. Lift off the top sheet, and use a heart-shaped cookie cutter to cut 18 cookies. Before lifting the cutouts from the wax paper, put the dough onto a flat baking sheet and into the freezer for a few minutes to firm up the cookies. Set the 18 cookies aside. Repeat with the other half of the dough, also making 18 heart-shaped cookies.
• Place 18 cookies onto the prepared baking sheets so they don't touch. Carefully brush a little beaten egg around the top of each cookie, and spoon about 1 teaspoon of preserves into the center of the cookie. Top each with another unfilled cookie, press together around the edges, and crimp the edges with a fork to seal in the filling and make a pretty edge. Brush the tops of the filled cookies with beaten egg, and sprinkle with sugar.
• Bake in the preheated oven until the cookies are a light golden brown, 10 to 12 minutes. Cool completely before placing in containers.

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

CHERRY-FILLED HEART COOKIES

Steps:

• In a bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. , Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill. , Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour., Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.