Flaky ready rolled puff pastry filled with an orange blossom & honey whipped cream and fresh raspberries. This is simple indulgence at its best.
I love how quick and easy this recipe is to make. This is mainly down to the pre-made pastry used for the hearts. Instead of spending hours attempting to get the perfect puff, all you have to do is get the pastry out of the fridge for roughly 10 minutes to warm up and gently unroll. If you’re using frozen pastry, ensure that you defrost thoroughly first according to the instructions on the packaging. Once the pastry has reached room temperature, cut out your shapes, place them on the pre lined baking tray and brush a wash over the top of each shape, following packet instructions for cooking instructions. It really is that simple!
The wash is a really important step because it helps to give your bake that brown colouring and ensures you end up with crispy pastry. You can either use an ‘egg wash’, where you whisk an egg and gently rub this on the top of the hearts. Or a ‘milk wash’, in which you brush milk on top of the pastry shapes. Although they will both give the same results and is just a matter of which ingredients you prefer to use.
Let them cool and gently, with a sharp knife, cut them in half. I found that if you cut from the bottom, or ‘point’ of the heart, it helped the pastry to keep its shape.
The hardest part of this is whipping the cream. I always struggle with getting it in that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat. Not mixing it enough with leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally use an electric mixer and whisk on the lowest setting, checking it regularly to get the perfect spot.
Place the whipping cream, orange blossom extract and honey into a bowl and whisk together until you have the perfect thick, smooth mixture. At this point, stir in roughly 1 tablespoon of orange zest. Place a teaspoonful in each pastry case. I like to add a little bit more fresh orange zest, then top with your raspberries. I broke one raspberry up and placed it on top of the cream, but feel free to add as many fresh berries as you like. Place the top half of the pastry shape on top of the cream to form a sandwich, add a dusting icing sugar and you’ve just made the perfect little bite sized treat.
Best to store any leftovers in the fridge. If you have any cream left over, this can also be stored in the fridge in an airtight container.
Ingredients
- Pre Made Ready Rolled Puff Pastry
- 125ml Whipping Cream
- 1 teaspoon Orange Blossom Extract
- 1/2 teaspoon Honey
- ~1/4 Fresh Orange Zest
- Fresh Raspberries
- Milk - For a milk wash
- Icing Sugar - For Dusting
Instructions
- Remove the pre made pastry from the fridge and leave to sit for roughly 10 minutes, meanwhile preheat your oven to 180*c Fan Oven/200*c/400*f/Gas Mark 6
- Remove the pastry from the packaging and cut out your shapes. Place this directly onto a pre lined baking tray
- Using a pastry brush, 'brush' a light layer of milk on to the pastry hearts
- Place in the oven for roughly 15-20 minutes, or until risen and a nice golden brown
- Once removed from the oven, allow them to fully cool down
- Whilst waiting for the pastry to cool, start to whip the cream. Place the whipping cream, honey and orange blossom extract into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape
- Lightly stir through roughly 1 tablespoon of the fresh orange zest
- Using a sharp knife, cut the hearts in half lengthways to create a 'sandwich'. I found it easier to cut from the point of the heart
- Add a spoonful of the orange blossom and honey whipped cream mixture to the bottom half of the pastry heart, top with a light dusting of orange zest. Break up a raspberry and place one (or more) in each case on top of the cream filling
- Place the top half of the pastry heart on top, creating a sandwich effect
- Sprinkle with a dusting of icing sugar and enjoy!
Notes
Any leftovers can be stored in the fridge for 2-3 days. If there is spare cream, place this into an airtight container and store in the fridge for up to 5 days.
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