A pastry heart is a heart-shaped pastry item, commonly made with flaky puff pastry that can be plain, glazed, or filled with cream or fruit. The most common type is found in upstate New York and is made by rolling and slicing chilled puff pastry. Other regions may use heart-shaped cookie cutters to create the shape. Puff pastry is a flaky dough that can be used for both sweet and savory dishes.
A pastry heart is basically any heart-shaped pastry item. The most common type of pastry heart is a common treat in upstate New York in the United States, and particularly in Buffalo, New York. This type of puff pastry is flaky pastry that has been shaped into a heart and glazed or frosted. Other types of pastry hearts can also be cut heart-shaped pieces of pastry, which can be used in a few ways. The pastry hearts can be plain, glazed or filled with cream or fruit.
Puff pastry is flaky dough that is carefully rolled out to create layers of fat and dough that make the final product flaky. This type of pastry can be made by hand, but is also available in the frozen section of many supermarkets. It can be used for both sweet and savory dishes.
The pastry heart common in upstate New York is created by rolling, then slicing chilled puff pastry such that the pastry slices resemble a heart. It’s flaky on the outside and soft on the inside. The method used to make these types of pastry hearts is similar to that used to make another pastry called Orejas, or palm leaves. Upon examining a pastry heart, the puff pastry appears visibly rolled rather than cut with a cookie cutter or shaped by another method.
For this type of puff pastry heart, the puff pastry is rolled out with a rolling pin, then the sides of the flattened pastry are rolled towards each other to create a rounded top with two bumps, like the one seen on the top of a heart shape. To make the shape look more like a heart, some bakers knead the dough into a point at the bottom, but it’s more often left rounded at the bottom. They are then baked and brushed with sweet icing or iced in a heart shape, normally using a white icing made from icing sugar.
While the pastry heart common in New York City is rolled and sliced, pastry hearts in other regions are often cut out using heart-shaped cookie cutters. In this case, the baker will roll out the dough with a rolling pin, cut out heart shapes, and bake the heart-shaped pieces until crispy. This type of pastry heart is usually served with two pastry hearts that fill the dessert like whipped cream and fruit preserves in between, kind of like a less dense, flaky sandwich cookie.
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