Ingredients:

  • 1 sheet high-quality puff pastry, thawed but cold
  • 1 large egg
  • 1 tbsp water
  • 1 tsp ground cinnamon
  • 1 cup plain Greek yogurt, 2% fat
  • 2 tbsp raw honey
  • 1/2 tsp pure vanilla bean paste
  • 1 cup fresh raspberries
  • 1 tbsp fresh mint leaves, chiffonade
  • 1 tsp cocoa powder

Instructions:

  1. Preheat and Prep: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Make the Egg Wash: Whisk 1 large egg with 1 tbsp water in a small bowl until completely smooth and no streaks remain.
  3. Cut the Hearts: Unroll your cold pastry sheet on a lightly floured surface. Use a heart shaped cutter to punch out 12 hearts until you hear the cutter click against the work surface.
  4. Score the Border: Use a sharp paring knife to lightly trace a smaller heart inside each cutout, leaving a 1/4 inch border. Note: Don't cut all the way through! This creates a wall that rises while the center stays flatter for the filling.
  5. Wash and Spice: Brush the 1/4 inch border of each heart with the egg wash, then sprinkle the edges lightly with 1 tsp cinnamon.
  6. Bake the Pastry: Place the hearts on the sheet and bake for 15 minutes until they are puffed high and deep mahogany golden.
  7. Prep the Filling: While the pastry bakes, whisk 1 cup Greek yogurt, 2 tbsp honey, and 1/2 tsp vanilla paste in a bowl until velvety and combined.
  8. Cool and Deflate: Let the hearts cool for 5 minutes. If the centers rose too much, gently press them down with the back of a spoon until a small well forms.
  9. Fill and Garnish: Spoon the yogurt mixture into the center of each heart. Top with 1 cup fresh raspberries and a sprinkle of 1 tbsp mint chiffonade.
  10. Final Flourish: Dust the entire plate with 1 tsp cocoa powder until the berries have a light, chocolatey snow on them.