Ingredients:

  • 1 sheet (245g) pre-made puff pastry, thawed but cold
  • 0.5 cup (150g) Nutella hazelnut spread
  • 1 large egg (50g)
  • 1 tbsp (15ml) water
  • 1 tbsp (12.5g) granulated sugar
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 tsp (5ml) lemon juice
  • 2 tbsp (37g) Nutella hazelnut spread, for drizzle

Instructions:

  1. Unfold the cold puff pastry on a lightly floured surface and use a 3-4 inch heart-shaped cookie cutter to stamp out an even number of hearts.
  2. Place half of the pastry hearts onto a baking sheet lined with parchment paper.
  3. Spoon approximately 2 tablespoons of Nutella into the center of each heart on the baking sheet, leaving a wide border.
  4. Top with a few slices of the lemon macerated strawberries.
  5. Whisk the egg and water to create an egg wash. Brush the edges of the filled hearts with the wash, then place the remaining pastry hearts on top.
  6. Use a fork to crimp the edges firmly to seal. Brush the tops with remaining egg wash and sprinkle with granulated sugar.
  7. Bake at 400°F (200°C) for 18 minutes or until the pastry is puffed and golden brown.
  8. Warm the remaining 2 tablespoons of Nutella in the microwave for 15 seconds and drizzle over the warm hearts before serving with extra fresh strawberries.