Chocolate Puff Pastry Hearts (3 Ingredients)

I love recipes like this because they’re equal parts impressive and EASY. These Nutella puff pastry hearts are made with 2 sheets of store-bought puff pastry and a thin layer of Nutella (or any filling you like), then sliced into strips and shaped into hearts before baking until golden and flaky.

No mixer, no rolling pin, no decorating bag, no special skills needed. The best part is how puff pastry does all the work for you.

In the oven, those layers puff up into crisp, buttery flakes, while the Nutella turns warm and gooey inside. They look like something you’d pick up from a pastry case but you’re really just stacking, slicing, twisting, and baking. (And yes, it’s as satisfying as it sounds.)

Finish with a dusting of powdered sugar and you’ve got a built-in WOW factor with minimal effort. These are perfect for Valentine’s Day, brunch, baby showers, or any time you want a quick chocolate treat that feels a little extra. The powdered sugar on top is our built-in finishing touch 😉

Why You’ll Love These Chocolate Puff Pastry Hearts

Texture: Crisp, flaky, and light with lots of buttery layers. The Nutella keeps the centers slightly softer, while the edges bake up golden and delicate. Powdered sugar on top adds a soft finish and a little extra sweetness.

Flavor: Buttery puff pastry + rich chocolate hazelnut filling. Think warm chocolate croissant vibes but in heart form. You can also swap in cookie butter, jam, peanut butter, or chocolate spread if you want to change it up.

Ease: Very easy. You will layer the pastry, spread the filling, slice into strips, shape hearts, brush with egg wash, and bake. The main thing to remember is to keep the pastry cool so it stays tidy and puffs properly.

Time: Quick. After the pastry is thawed, the prep takes just a few minutes and the bake time is about 15 minutes. Great for a last-minute dessert that still looks special.

Ingredients You Need

• Puff pastry: You will need 2 sheets since we are layering them. Thaw until it bends easily but still feels cool. If it gets too warm, it turns sticky and is harder to shape.
• Nutella (or any filling you like): Spread a thin, even layer so it does not ooze out too much in the oven. Cookie butter, jam, peanut butter, or chocolate spread all work great here.
• Egg: 1 egg for brushing on top. This gives you that shiny, golden finish.
• Powdered sugar: For dusting at the end. Optional, but it makes them look extra pretty and adds a light sweetness!
• Optional: 8 skewers + 8 strawberries

How to Make Chocolate Puff Pastry Hearts

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. If your puff pastry is frozen, thaw it until it unfolds easily but still feels cool to the touch. Puff pastry is much easier to work with when it stays cold, so if it starts feeling soft or sticky at any point, place it in the refrigerator for 10 minutes.

Lay 1 sheet of puff pastry on your lined baking sheet. Spread a thin, even layer of Nutella over the top, leaving a small border around the edges so the filling stays inside as it bakes.

Place the second sheet of puff pastry directly on top and gently press it down to seal the layers together. If the top sheet shifts, just straighten the edges with your hands.

Using a sharp knife or a pizza cutter (the pizza cutter makes this step quicker and helps you get cleaner cuts), cut the layered pastry into strips. Then shape each strip into a heart by gently twisting and curving it, and pinch the bottom point to help it hold the heart shape.

Then slide a wooden skewer through each heart before baking. This makes them extra cute for parties and also gives you an easy way to serve them. Tip: soak the skewers in water first so the ends are less likely to darken or burn in the oven.

Brush the tops lightly with egg wash. This is what gives you that glossy, golden finish in the oven.

Bake for about 15 minutes, or until the hearts are puffed and deeply golden. Start checking around the 12-minute mark because puff pastry can brown quickly, especially in a hotter oven. A little filling may seep out and that is completely normal.

Remove from the oven and let them cool for about 5 minutes, then dust with powdered sugar right before serving.

For the strawberry hearts look, add fresh strawberries to the ends of the skewers after baking. Just slice the tops off (or halve them if they are large) and slide them on like little heart handles. Serve right away while the pastry is warm and flaky!

Can I Make This Ahead of Time?

Yes, you can prep these ahead. Assemble the hearts, place them on the baking sheet, cover, and refrigerate for up to 4–6 hours. When ready to bake, brush with egg wash and bake straight from the fridge. Cold puff pastry puffs higher and bakes flakier.

If using skewers, soak them first and insert before baking. Add the strawberries and powdered sugar after baking, right before serving.

How to Store and Reheat

These are BEST the day they’re baked, while the puff pastry is crisp and flaky. If you have leftovers, cover and store them at room temperature for up to 1 day, or in the refrigerator for up to 3–4 days. Just keep in mind the pastry will soften as it sits.

For the best texture, reheat in the oven at 300°F (150°C) for about 6–8 minutes, or until warmed through and crisp again. An air fryer works great too, about 2–4 minutes at 300°F.

You can microwave them in short bursts, 10–15 seconds at a time, but the pastry will be softer. If you added strawberries, remove them before reheating and add fresh ones back on right before serving!