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.
- How to make peanut butter? - February 15, 2024
- OREO Penguins - December 20, 2023
- OREO Snowmen - December 20, 2023
Anonymous
next time i'm going to buy a prebaked choc cake came out mushy couldn't do a thing with it.