Heart-shaped biscuits recipe

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Heart-shaped biscuits are made of caramelized puff pastry. This recipe is a good way to use up small pieces of unused puff pastry. Enjoy the palmiers on their own or served with floating islands or lemon soufflé.

  • Yield: 20
  • Preparation Time: 55 Minutes


  • 300 g puff pastry or chocolate puff pastry
  • 50 g icing sugar
  • 1 beaten egg
How to Make It
  1. Roll out the puff pastry with some icing sugar into a 20 × 30 cm rectangle, 5 mm thick. Icing sugar is used instead of flour to stop the pastry from sticking to the work surface. Some of it will be absorbed by the pastry, and caramelize during baking.
  2. Remove the excess icing sugar with a brush or your fingertips and place one of the short sides of the rectangle in front of you. Brush 2 bands 7 cm wide with a very thin layer of beaten egg (at the top and at the bottom of the rectangle) and fold them towards the middle, leaving a 2 cm gap in the centre. Brush the bottom section with a very thin layer of egg and fold it over the top section. You now have a 20 × 8 cm widthways rectangle in front of you.
  3. Cut the 20 cm rectangle into 20 pieces 1 cm wide and put them on their side on a nonstick tray, in staggered rows, 10 cm apart. The folds are now appearing and you can start to see a flat heat-shape form. Place in the fridge for 15 minutes before baking. The heart shape form will appear during the baking of the sugar-coated puff pastry.
  4. Bake the biscuits for 10 minutes, turn the trays and continue to bake for another 2–5 minutes, until the biscuits are golden brown but not too dark.

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