Fill heart-shaped pie dough with chocolate hearts and serve them with delicious raspberry sauce. These Chocolate Pastry Hearts are easy to make for Valentine's Day or a bridal shower.
Chocolate is synonymous with Valentine's Day and I always enjoy a chocolate treat for dessert. In keeping with the Italian theme for my Valentine's Day meal featuring a Salad topped with Tomato Hearts and Chicken Parmesan Hearts, I decided to create a dessert ravioli filled with chocolate and served with fresh raspberries and raspberry preserves.
To keep this an easy recipe, I used Pillsbury Refrigerated Pie Crusts to create small heart-shaped ravioli that are filled with Dove Chocolate Hearts.
Served with warmed raspberry preserves and fresh raspberries, this sweet dessert can be made to look elegant for an intimate dinner for two or fun for a kid-friendly meal. These little treats are best served warm, but can also be enjoyed cold.
Ingredients
Pillsbury Refrigerated Pie Crust or homemade pie dough
egg white
Dove Chocolate Hearts (dark or milk)
Seedless red raspberry preserves
fresh red raspberries
Supplies
rolling pin
2" and 2 ½" heart-shaped cookie cutter
pastry brush
baking sheet lined with parchment paper
Instructions
- Pre-heat oven to 450 degrees.
- Line a baking sheet with parchment paper or non-stick aluminum foil.
Cut out pie dough hearts.
- Thaw one Pillsbury pie crust according to package instructions.
- Unroll onto a work surface (I used a pie dough mat.)
- Use a rolling pin to roll the dough from it's current 11 ½" to 12 ½", just to thin it out a bit.
- Cut 15 large hearts using the 2 ½" cookie cutter and 15 small hearts using the 2" cutter, re-rolling the dough as needed.
- Set the 15 small hearts on the prepared baking sheet.
Fill the pie dough with chocolate hearts.
- Whisk egg white with water in a small bowl.
- Set one chocolate heart on each of the small dough hearts.
- Brush egg wash on the dough around the chocolate heart (or just brush egg wash over the entire surface of the dough and place a chocolate heart on top - just do a few at a time or the egg wash will dry.)
- Top each with one large dough heart.
- Pinch the edges of the two dough hearts together to seal well.
- The top dough will overlap the bottom dough by a little bit and that is alright.
- Use a fork to crimp all around the edges of each heart ravioli.
- Brush the top of the heart with egg wash, for a more shiny finish. If you want, you can even sprinkle of bit of plain or colored sugar over each ravioli.
- Bake for 8-9 minutes until golden brown.
- Heat raspberry preserves in the microwave for 10-second increments, stirring after each, until melted and smooth.
- Arrange chocolate ravioli hearts on a dessert plate and drizzle with raspberry preserves.
- Add some fresh raspberries and serve while the ravioli are warm.
- I poured the raspberry preserves into a squeeze bottle with a small tip to decorate my plates.
Variations
You can make a savory version of this recipe using Mozzarella Cheese instead of chocolate hearts. See the recipe to make these delicious Cheese-Filled Pastry Hearts served with Roasted Red Pepper Dip.
Recipe
Heart-shaped hand pies filled with chocolate hearts taste amazing when served with raspberry sauce and fresh raspberries.
- 1 Pillsbury Refrigerated Pie Crust
- 1 egg white
- ½ teaspoon water
- 15 Dove Chocolate Hearts, dark or milk
- 5 tbsp. seedless red raspberry preserves
- 15-30 fresh red raspberries
-
Pre-heat oven to 450 degrees.
-
Line a baking sheet with parchment paper or non-stick aluminum foil.
-
Thaw one Pillsbury pie crust according to package instructions.
-
Unroll onto a work surface (I used a pie dough mat.)
-
Use a rolling pin to roll the dough from its current 11 ½″ to 12 ½″, just to thin it out a bit.
-
Cut 15 large hearts using the 2 ½″ cookie cutter and 15 small hearts using the 2″ cutter, re-rolling the dough as needed.
-
Set the 15 small hearts on the prepared baking sheet.
-
Whisk egg white with water in a small bowl.
-
Set one chocolate heart on each of the small dough hearts.
-
Brush egg wash on the dough around the chocolate heart (or just brush egg wash over the entire surface of the dough and place a chocolate heart on top – just do a few at a time or the egg wash will dry.)
-
Top each with one large dough heart.
-
Pinch the edges of the two dough hearts together to seal well.
-
The top dough will overlap the bottom dough by a little bit and that is alright.
-
Use a fork to crimp all around the edges of each heart ravioli.
-
Brush the top of the heart with egg wash, for a more shiny finish. If you want, you can even sprinkle a bit of plain or colored sugar over each ravioli.
-
Bake for 8-9 minutes until golden brown.
-
Heat raspberry preserves in microwave for 10-second increments, stirring after each, until melted and smooth.
-
Arrange chocolate ravioli hearts on a dessert plate and drizzle with raspberry preserves.
-
Add some fresh raspberries and serve while the ravioli are warm.
These chocolate pastry hearts are best served warm just after they are made but can be served cold too. You can warm leftovers in a 300-degree oven if you like.
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Nickie H says
Hi Beth! I stumbled onto your blog and I am LOVING it! In fact I loved your chocolate ravioli recipe so much that I featured it on my blog's " Top 15 Valentine's Day Treats". My mouth is literally watering with anticipation over raspberries and chocolate....mmm...I am going to have to make this one soon! lol Anyways If you'd like to check out the post you can find it here:
http://nickieslittlebubble.blogspot.com/2014/01/top-15-best-valentines-day-treats-2014.html
Happy Weekend!
beth says
Thanks so much, Nickie. I really appreciate you featuring this recipes in your Top 15 Best Valentine's Day Treats round up!
Anonymous says
so cute yet so simple! will definatly be making these this year, i just stumbled upon your website this year from pintrest, and found the wonton roses, then went back to look at the ravioli hearts i saw and low and behold, still you! thanks 🙂
ByBy says
Оhh, how cute are these! The other day I made something similar, but with home made pie crust, fig jam filling and I put them on a stick : http://bybyskingdom.blogspot.com/2012/02/heart-shaped-pie-pops.html
By the way amazing blog and ideas, I'm your newest follower!
Jill @ KitchenFunWithMy3Sons.com says
We are hosting our first Kitchen Fun and Crafty link party next Friday (the 10th) and would love for you to share this! Feel free to stop by and grab a party button! http://kitchenfunwithmy3sons.blogspot.com/
Beth Jackson Klosterboer says
I'll be sure to link up on your site, Jill. Good luck with your new party! I grabbed a button and placed it on my Featured On/Linky page.
MiaB says
ooooo. looks so yummy. I love dove chocolates 🙂 Thanks for sharing this with us at Sharing Saturday.
~MiaB
www.mamamiasheart2heart.com
kitty says
These are adorable!! I LOVE Dove chocolates & sandwiched between pastry...mmmm!!!
Lindy@Itsy Bitsy Paper says
I Love these!! They sound absolutely scrumptious! I hope you will link this project up to my I Heart Projects Linky Party.
http://www.itsybitsypaperblog.com/2012/01/i-heart-projects-linky-party.html
Carrie says
These sound delicious!! Thank you for sharing them at Sharing Saturday! I just pinned it so I can definitely try them.
Mindie Hilton says
You have great plating skills. Thanks for linking up at Bacon Time. Good luck!
Anonymous says
Wow, this looks super easy but so adorable! Lovely site you have. I will be thoroughly checking out your other ideas. =)
Beth Jackson Klosterboer says
Ellen,
I'm happy to hear that you made these hearts and enjoyed them enough to go out and buy more Dove chocolate hearts. They would be perfect little sweets for a bridal shower or even a birthday. Have fun!
Ellen Stewart (aka Ellie/El/e) says
Made them tonight, yum!
I'm going to stock up on Dove <3's after tomorrow!
Lisa Groves says
Dove chocolates??? pastry??? A beautiful combination. Will be making them in the morning! I just found your site and will definitely be coming back! Such yummy things!!!
Beth Jackson Klosterboer says
Thanks KO,
These chocolate hearts are great re-heated. I put them in my toaster oven on the toast cycle and they were perfect. You can also re-heat them in the oven at 350 for about 5 minutes. Although, I must admit I prefer them warm with gooey chocolate centers, they do taste good cold, as well. The chocolate will harden as the hearts cool, but I didn't mind snacking on them that way. There are only two of us in the house, so we enjoyed these for a few days. I kept them in an airtight container on my counter for 3 days. Enjoy!
KO says
These look so good! I'm thinking of making them this weekend, but don't think I will be able to eat all of them at once...are these good re-heated?
Erin says
Wow! These look so delicious!
Beth Jackson Klosterboer says
Thanks Ellen. I'm sure you'll be successful making these. If you have any questions, let me know.
Ellen Stewart (aka Ellie/El/e) says
These look delightful, and I might actually be able to make them without goofing them up.
Hm...
Beth Jackson Klosterboer says
Hey Thanks Michelle. I'd love it if you shared my Valentine's Day ideas with your readers. I'm glad you found my new blog, and hope you enjoy my future posts.
Michelle says
What a lovely idea! I've really enjoyed your posts on Valentine's Day, so many wonderful ideas! I'd love to feature them on my site if that is ok with you?
Loved how you used the chocolate hearts, that worked perfect!