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This Valentine’s Day, skip the store-bought chocolates and make Chocolate Ganache Heart-Shaped Puff Pastry Hand Pies. These little pastries pair flaky, buttery puff pastry with a silky bittersweet chocolate ganache for a quick, elegant dessert that looks like you spent hours baking.
My mom and I love easy holiday desserts, and Valentine’s seemed like the perfect excuse to make heart-shaped treats. Chocolate is a classic for the occasion, and these hand pies are basically a compact, fuss-free version of pain-au-chocolat.
The recipe is fast and forgiving, so you get bakery-style results with minimal effort. They’re a fun project for family, friends, or a cozy date night — and they’re adorable to boot.
Why You’ll Love These Heart-Shaped Hand Pies
- Simple & Impressive. Using store-bought puff pastry gives you a flaky, buttery crust without the work of making pastry from scratch.
- Customizable. Swap the ganache for Nutella or your favorite jam for a different flavor profile.
- Perfect for Valentine’s. The heart shapes make them a festive and thoughtful treat.
- Great Activity. These hand pies are easy enough for kids to help with, making them a fun group baking activity.
Ingredients — You Don’t Need Much
- Puff Pastry — Frozen sheets from the grocery freezer make this quick and easy.
- Bittersweet Chocolate — We use a 60% cacao bittersweet chocolate for a rich, balanced ganache.
- Heavy Cream — Creates a smooth, creamy ganache that sets nicely.
Tip: Brush the pies with a simple egg wash (1 large egg + 1 tablespoon water) for shine and browning. If you prefer not to use egg, brush with heavy cream instead.
How to Make Heart-Shaped Hand Pies (Step-by-Step)
This recipe is straightforward, but a few steps—making the ganache and sealing the pies—benefit from clear instructions.
1. Make the ganache
Combine the chocolate and cream in a microwave-safe bowl. Heat in 15-second bursts, stirring between intervals, until smooth and fully melted. Cover the surface of the ganache with plastic wrap so it won’t form a skin and refrigerate until thickened, about 1 hour.
2. Cut shapes & fill
Preheat the oven to 400°F (204°C). Line two sheet pans with parchment paper. Working with one sheet of thawed puff pastry at a time, unfold it and smooth any seams. Use a 3-inch heart cutter to cut out shapes; repeat with the second sheet. Place half of the hearts on the prepared pans and add about 1½ teaspoons of thickened ganache to each, leaving a 1/4-inch (6 mm) border.
Brush the border of each filled heart with egg wash, then top with the matching heart shape. Press the edges together to seal; a fork can help crimp the edges and ensure a good seal. Brush the tops with egg wash for a glossy, golden finish.
Brush tops with egg wash.
3. Bake
Bake for about 18 minutes, or until the pastries are golden brown and puffed. Remove from the oven and let cool slightly before serving.
Tips for Best Results
- Use darker chocolate for a more intense ganache flavor.
- Avoid overfilling: too much ganache can leak during baking.
- If you don’t have a heart cutter, any 3-inch shape will work.
- Decorate with sanding sugar, a chocolate drizzle, or edible sprinkles for a festive touch.
If you try these Chocolate Ganache Heart-Shaped Puff Pastry Hand Pies, leave a comment and let us know how they turned out. We love hearing from readers and answering questions. Happy baking!
x, Caylie
Chocolate Ganache Heart Shaped Puff Pastry Hand Pies
Ingredients
Hand Pies
- 2 sheets puff pastry, thawed
- 1 cup bittersweet chocolate
- 1 cup heavy cream
Egg Wash
- 1 large egg, room temperature
- 1 Tablespoon water
Instructions
- Combine chocolate and cream in a microwave-safe bowl.
- Heat in 15-second bursts, stirring until melted and smooth.
- Cover with plastic wrap touching the surface and refrigerate until thickened, about 1 hour.
- Heat oven to 400°F/204°C. Line two sheet pans with parchment paper.
- Working with one sheet at a time, unfold puff pastry and flatten seams.
- Use a 3-inch cutter to cut shapes; repeat with the second sheet. Re-roll scraps if desired.
- Place half the hearts on the prepared pans and top each with 1½ teaspoons ganache, leaving a ¼-inch border.
- Brush borders with egg wash, top with remaining hearts, and press to seal. Crimp edges with a fork if needed.
- Brush tops with egg wash and bake for 18 minutes, or until golden brown.
Notes + Tips
How To Store: Best enjoyed fresh, but can be stored in a zip-top bag at room temperature for 2–3 days or frozen up to 1 month.
Things To Keep In Mind:
- Yield: 14 hand pies if you re-roll scraps; about 9 without re-rolling. Pies made from scraps may not puff as much.
- Room temperature referenced is about 70°F/21°C.
- Use an oven thermometer for accurate baking temperatures.
Tools You May Need (affiliate links)
- Mixing bowls
- Rubber spatula
- Heart-shaped cookie cutter (3-inch)
- Pastry brush
- Sheet pans
– Still Hungry? –
Here are a few recipes you may like!
-
Valentine’s Day Peanut Butter Heart Cookies
-
Gingerbread Sandwich Cookies
-
BOO! Brownies
Make Your Day A Little Sweeter♡
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