1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

1/2 cup Mascarpone cheese

2 tbsp honey

1 tsp orange zest

1/4 cup strawberry jam

1 1/2 cups fresh strawberries, thinly sliced

2 tbsp powdered sugar for dusting

Preheat your oven to 400°F and line a baking sheet with parchment paper or silicone liner.

Roll out the puff pastry sheet on a lightly floured surface. Using a heart-shaped cookie cutter (or a knife for freehand hearts), cut out 6 heart shapes. Transfer the hearts to the prepared baking sheet.

Using a smaller heart-shaped cutter (or a knife), lightly score an inner heart about 1/2 inch from the edge of each puff pastry heart. Be careful not to cut all the way through—this will create a border that puffs up as it bakes.

Beat the egg in a small bowl and brush the tops of the puff pastry hearts evenly with the egg wash. Avoid brushing the inner scored section to help it puff less.

Bake the puff pastry hearts in the preheated oven for 12–15 minutes, or until they are golden and puffed. Remove from the oven and let them cool completely on a wire rack.

In a small bowl, mix the Mascarpone cheese, honey, and orange zest until smooth and creamy.

Once the puff pastry hearts are cool, gently press down the inner section of each heart to create a well.

Spoon the Mascarpone mixture into the well of each heart, spreading it evenly.

Spread about 1 teaspoon of strawberry jam on top of the Mascarpone mixture in each pastry.

Arrange strawberry slices on top of the jam layer, slightly overlapping them for a decorative look.

Dust the pastries with powdered sugar and serve immediately. Optional: Drizzle with a touch more honey for extra sweetness.

‍

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: Makes 6 heart-shaped pastries