Puff Pastry Valentine Cookies is a perfect gift idea for your special ones.
Prep time: 20 min
Cook time: 10 min
Course: Dessert
Cuisine:
Keywords: cookies, pastry, puff pastry cookies
Ingredients
1 sheet puff pastry
3 tablespoons caramel topping
3 tablespoons blanched sliced almonds or coconut
Caramel Topping
1.6 ounces water
4 ounces Granulated white sugar
2.64 ounces heavy cream
Instructions
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F.
Caramel Topping. Pour water in a deep heavy-bottomed stainless-steel saucepan. Add the sugar and whish lightly with a fork. Heat mixture over medium heat. Do not stir the mixture until the sugar dissolves completely. As the sugar melts it will begin to caramelize. It will have a honey colour. Swirl the pan to redistribute the liquid. Remove from the heat and quickly and carefully add the heavy cream. Remove and place in a heat-resistant container.
Cookie. Unfold pastry sheet on lightly floured surface. Roll into 14×10-inch rectangle. Cut out 12 hearts, using a 3 ½= 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.
Click the link to download PDF version of this recipe.
Puff Pastry Valentine Cookies is a perfect gift idea for your special ones.
Prep time: 20 minCook time: 10 min
Course: DessertCuisine:
Keywords: cookies, pastry, puff pastry cookies
Ingredients
1 sheet puff pastry
3 tablespoons caramel topping
3 tablespoons blanched sliced almonds or coconut
Caramel Topping
1.6 ounces water
4 ounces Granulated white sugar
2.64 ounces heavy cream
Instructions
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F.
Caramel Topping. Pour water in a deep heavy-bottomed stainless-steel saucepan. Add the sugar and whish lightly with a fork. Heat mixture over medium heat. Do not stir the mixture until the sugar dissolves completely. As the sugar melts it will begin to caramelize. It will have a honey colour. Swirl the pan to redistribute the liquid. Remove from the heat and quickly and carefully add the heavy cream. Remove and place in a heat-resistant container.
Cookie. Unfold pastry sheet on lightly floured surface. Roll into 14×10-inch rectangle. Cut out 12 hearts, using a 3 ½= 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.
Click the link to download PDF version of this recipe.
