Strawberry Nutella Puff Pastry

Instructions

Add the cold heavy whipping cream, vanilla extract, and powdered sugar into a large bowl or large measuring cup.

Use an electric hand mixer to beat it on high-speed for a few minutes until it is thick and stiff peaks form.

Then transfer the whipped cream into a piping bag fixed with a drop flower piping tip. Then place in the fridge for later.

Fill another pastry bag with Nutella and set aside for later. No need for a piping tip here. Just snip the end off when ready to use.

Thaw the frozen puff pastry dough onto a floured surface (but make sure it's still slightly cold). You don't want it too warm. Use a heart-shaped cookie cutter to cut out hearts. Then transfer to a baking sheet lined with parchment paper.

Preheat your oven to 400 degrees Fahrenheit. Then whisk 1 egg + 1 tsp water and brush the egg wash on top of each puff pastry heart.

Bake the puff pastry for about 20 minutes or until lightly golden.

Once the puff pastries are fully cooled down, use a serrated knife to slice them in halves.

Take the bottom of each heart and drizzle a generous layer of Nutella. I used a spoon to help spread everything evenly.

Now pipe out the whipped cream on top of the Nutella.

Then add a few sliced strawberries.

Place the top half of the puff pastry heart on top and dust with powdered sugar. Repeat these steps with all of the puff pastry hearts. Serve within a few hours of assembling.

Dessert