Heart Shaped Pastries

5 from 24 votes

Heart Shaped Pastries are the perfect Valentine's Day snack. Made with just a few ingredients, these cream cheese pastries are delicious!

Prep Time10

Cook Time18

Course: bread

Cuisine: American

Servings:

Calories: 147kcal

8 oz crescent dough 1 readymade crescent dough roll
The filling:
4 oz cream cheese softened ½ block of cream cheese
1 teaspoon vanilla extract
¼ cup powdered sugar ½ cup to make sweeter
⅓ cup raspberries
Note: You can substitute the berries you love for example: Strawberries or blackberries
Glazing:
1 tablespoon Lemon juice Fresh squeezed recommended
½ cup powdered sugar

Heat oven to 350 degrees F. Prepare baking pan, line with parchment paper.
For the filling, In a medium sized mixing bowl, mix together the softened cream cheese, vanilla extract, powdered sugar, and raspberries.
(for a smoother consistency use a hand mixer)
Prepare crescent dough, cut roll in half. Set side by side, with the dough sheet bottom facing each other.
Roll out slightly and press the dough sheets together.
Slice 1 inch thick, (should give about 8 for one crescent dough pkg) form into heart shapes by pinching the end into a point and pressing with your fingers in the dough to round out the heart shape, making the center a bit sunken to make room for the filling.
Lay each heart shape onto the prepared baking sheet. Spoon the raspberry cream cheese filling onto each crescent dough center, following the heart shape.
Bake for 15-18 minutes or until golden brown.

Add powdered sugar to a small bowl.
Squeeze about 1 tablespoon of Lemon juice (suggested: through a mesh strainer) and stir in the powdered sugar until blended.
Drizzle over each heart shape and enjoy.

They make a crescent dough sheet that works great for these and eliminates needing to roll the dough out.

Try to handle the dough as little as possible to keep it cold. Cold dough will rise better and create flakier layers.

If you want, you can brush the tops of your pastries with an egg wash or melted butter for a golden brown color and shine.

Be sure to leave at least 1" space between your pastries on the baking sheet so they have room to rise.

If you have leftover dough, you can wrap it tightly in plastic wrap and freeze it for up to 3 months.