Puff Hearts with Strawberries

preparation

1. Beat the egg with the mineral water

Cut out basic hearts

1. Roll out the puff pastry and cut out 12 large hearts (6 pieces of each sheet of puff pastry!) – we need 6 hearts as a heart base, – we put them on the baking sheet and brush them with egg – we put the other 6 pieces aside for the time being

refrigerate

1. The rest of the two puff pastry rolls are now rolled out flat on a board and placed in the freezer for about 10 minutes – TIP: if the dough is cold and a little stiff, it is much easier to stack it on top of each other

Shape the edge of the heart

1. then take out and coat the first sheet of puff pastry with egg – the second sheet of puff pastry is placed over it and also coated with egg – then we put the 6 prepared hearts on top and now pierce the 3 layers of puff pastry on top of each other again with the big heart
2. then cut out again inside the big heart with a smaller heart cutter (this creates a high edge on the outside and a cavity inside the heart …) – now place this outer heart on the basic heart and coat everything with egg again – the small middle hearts need not us, they can be baked and “nibbled”)

to bake

1. Now bake the puff pastry hearts in the preheated oven until they have a golden yellow color – then take them out and let them cool down

to fill

1. Just before serving, fill with sweetened cream and serve with pistachios – strawberries can be placed in the cream or decorated next to it

TIP:

1. when cutting out the hearts, there are leftover puff pastry in the spaces … bacon pralines in a bed of lettuce)