Puff Pastry Valentine Cookies


Heart-shaped puff pastry cookies are so easy to make...and this recipe has three different topping ideas...choose the one you like the best, or make all three varieties.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Cool: 20 minutes
  • Serves: 12
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3 14



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 3 tbsp. prepared caramel topping

  • 3 tbsp. blanched sliced almonds or shredded sweetened coconut


  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x10-inch rectangle.  Cut out 12 (3 1/2-inch) hearts using a cutter.  Place the cut-outs onto a baking sheet. Brush with the caramel topping and sprinkle with the almonds.

  3. Bake for 10 minutes or until the cookies are golden brown. Remove the cookies from the baking sheet and let cool on a wire rack for 20 minutes.

  4. Walnut-Orange Hearts:  Substitute orange marmalade for the caramel  topping and chopped walnuts for the almonds.

  5. Ice Cream Hearts: Omit the caramel topping and almonds.  Sprinkle the unbaked pastry hearts with 2 tablespoons sugar. Bake and cool as directed. Split the pastries into 2 layers.  Place a small scoop of ice cream onto each bottom pastry layer and top with the top pastry layer.  Drizzle with melted chocolate, if desired.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.


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Submitted by:
Donna W.
Date: 1/28/2006

4 star rating

"This pastry recipe is great as a cinnamon/sugar cookie. Substituting it for the fruit and it makes a great morning toast."

Submitted by:
Jean S.
Date: 2/13/2007

4 star rating

"A great recipe and they look like you have spent a lot of time making them. I can think of other uses for these."

Submitted by:
Candace D.
Date: 5/1/2011

4 star rating

"I made these today and brought them to my co-worker. She absolutely LOVED them and wanted the recipe. I WILL be making them again here in the near future!"

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