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Vanilla Hearts Recipe Vanilla Hearts Recipe

These delicate special-occasion pastries are a specialty of Flickorna Lundgren bakery in Sweden.

At a glance

Prep
Bake
Total
Yield
24
Nutrition information

Ingredients

Choose your measure:

  • 1 batch prepared Quick and Easy Pastry Cream Mix
  • 1 cup (16 tablespoons) 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

Instructions

  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. Alternately, use mini tart pans.
  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 or appropriately sized circles, lift them off the work surface with an offset spatula, and place into the bottom of the buttered molds. (Scraps 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 or circle 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.