By Years ago when I was living in Dallas Texas my parents came to visit me. Dad probably had a medical conference in Dallas and my mom tagged along. I signed us up for a cooking class – I think the name of it was French cooking for dumb Americans. I have saved the recipes from this class and use two of them a lot because they look impressive, taste great and are super easy. Today’s recipe has been adjusted for the special day! In my usual MO, I googled around to see if there were any ‘better’ recipes. I found this one, but found the instructions confusing. Enjoy and Happy Valentine’s Day!
Ingredients
- 2 Pepperidge Farm Puff Pastry sheets
- Egg White plus 1/2 teaspoon water
- 1/2 cup either granulated sugar OR sugar in the raw OR red and pink sprinkles
- optional – cinnamon
Most likely your pastry sheets are frozen, so leave them out for 30 minutes to an hour to thaw. While the sheets thaw, sprinkle your sprinkles onto your work surface. I HIGHLY recommend you place a mat or wax paper down or you will have a mess on your hand. While you’re waiting, you can also beat the egg white and water together using a fork.
Unfold the pastry on your work surface and rollout until you get about 12 inch x 9 inch rectangle. Brush with egg white mixture onto the dough and sprinkle sugar all over. Optional (I did with one sheet and not the other) – sprinkle cinnamon on as well. Fold in the two long sides to meet in the center. Refrigerate for 30 minutes
Preheat oven to 400° F. Slice pastry into 1/2 inch strips. I decided the pastries looked more heart shape with one additional bend. You can see in the 6th picture the difference in shapes. Only key thing is to make the end pointy so it it looks more like a heart. Brush one more time with egg white. Bake for 15 minutes or until the pastries are golden brown. Be careful to watch as these can burn quickly. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Happy Valentine’s Day!
