Vanilla Hearts

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Hands-on time:
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Yield: 24

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These delicate special-occasion pastries are a specialty of Flickorna Lundgren bakery in Sweden. We're sorry to report that the molds are currently unavailable (the manufacturer's mold to make them broke. Really.) We apologize, and we'll let you know, in this space, as soon as they're available again.

Vanilla Hearts

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 24
Published: 01/01/2010


  • 1 batch prepared Pastry Cream mix
  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract or vanilla bean crush
  • 1 large egg
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour

Tips from our bakers

  • Whole butter is important to use for greasing the molds; the butter solids will toast a bit during baking, adding to the color and flavor of the finished hearts.
  • To get the hearts out of the molds, let them cool for 10 minutes to firm up a bit. Then tap the mold on edge, and use your fingernails or a paring knife to release the heart from the edge of the mold.
  • Vanilla hearts can be frozen in an airtight container (layer with wax paper or parchment to keep them separated) for up to 3 months. Thaw overnight in the refrigerator, and reheat for 5 minutes at 300°F before dusting with confectioners' sugar and serving.


1. In a large mixing bowl, cream together the butter, sugar, and salt. Scrape the sides and bottom of the bowl, and beat in the vanilla and egg.

2. Add the flour and mix until the dough comes together; it will be soft.

3. Transfer the dough to a large plastic bag, flatten it, and refrigerate for at least 1 hour.

4. Preheat the oven to 425°F. Generously grease the heart molds with soft butter.

5. Working with 1/4 of the dough at a time, roll it 1/8" thick on a floured surface or piece of parchment paper. Flour the top of the dough and and place plastic wrap over it before rolling to keep it from sticking.

6. Cut out 3 1/2" hearts, lift them off the work surface with an offset spatula, and place into the bottom of the buttered molds. (Scrapes can be gathered and re-rolled.)

7. Put 2 teaspoons of pastry cream (a level teaspoon scoop) into each lined mold, cut a 3" heart from the pastry, and place it on top.

8. Using a table knife or offset spatula, scrape off any extra dough to seal the edges. Place the filled molds on a baking sheet, and bake for 15 to 17 minutes, until a deep golden brown.

9. Remove from the oven and cool on the baking sheet for 10 minutes before gently tipping the filled hearts out of the molds.

10. Serve slightly warm, dusted with confectioners' sugar. Hearts can be refrigerated for up to 3 days; reheat briefly before serving.

Nutrition information

Serving Size: 1 pastry, 53g Servings Per Batch: 24 Amount Per Serving: Calories: 215 Calories from Fat: 87 Total Fat: 16g Saturated Fat: 10g Trans Fat: 0g Cholesterol: 74mg Sodium: 37mg Total Carbohydrate: 16g Dietary Fiber: 0g Sugars: 5g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • 02/16/2010
  • The Engineer's Wife from Huntsville, AL
  • SO DELICIOUS!!!! Won the magic words: You need to make these again! Music to my ears and tasty to my tongue. YUM YUM YUM.
  • star rating 02/10/2010
  • Anne R from Suquehanna, PA
  • I love this recipe. It is a tad labor intensive and chilling is a must. The space between my oven and the preparation spot is very close and for folks who have a similar situation, I would suggest prepare and then turn on the oven. Also perhaps divide the dough into several smaller balls to chill.The cream is delightful and the not sweetness blends perfectly with the sweet shortbread and confectioners sugar.
  • star rating 01/31/2010
  • Ruth Woods from Ocean Springs, MS
  • .taste was excellent. Preparation was easy when one followed the directions and I liked the presentation. You've got a winner here !
  • star rating 12/27/2009
  • Carolyn from Ma.
  • The pastry cream in original receipe was not very good, not sweet enough. Would bake again using a different cream. Pastry was good and hearts very pretty.