Little hearts are always being craved for, during childhood days and even til today. Never imagined that one Day I myself will make these little hearts at home. I’m so glad to find the perfect recipe and share it with you today. It can be made even crispier by making thin slices or baking it for few additional minutes. Little heart biscuits get the name from it's shape. It is also known as elephant ears or palmiers. A variation to the little hearts is cinnamon sugar palmiers which is also available in our food blog - you can check the link here.
Ingredients:
1 puff pastry sheet
1 cup of fine grain sugar
1 tbsp butter
How to make little hearts:
1. Thaw the puff pastry sheet as per packet instructions. I have kept the puff pastry sheet at room temperature for 40 minutes before using.
2. Spread the puff pastry sheet onto the kitchen counter table or the clean surface where you decide to work.
3. Then spread sugar over the top surface.
4. Gently press the sugar using a rolling pin.
5. Make sure, the sugar coats puff pastry sheet completely.
6. Flip the puff pastry sheet and spread sugar. Gently press the sugar using rolling pin.
7. Now, start folding from both sides (lengthwise) as shown below.
8. Again, fold in the same direction from each sides so that, the fold meet in the centre. Refer the picture here.
9. Finally, fold both the sides like this.
10. Apply some sugar over the folded sheet. Cover it with a cling wrap and refrigerate it for 15 minutes to set in.
11. After 15 minutes, place the folded pastry sheet onto the work surface or kitchen countertop and start cutting it about a centimeter width, using a sharp knife.
Tip: You can even cut the sheet for about 3/4 of a cm to get a crispier version of little hearts.
12. Cut the entire sheet into one cm pieces.
13. Apply some water on both the sides of each piece, using a basting brush.
14. Then dip the little hearts into a heaped sugar to make sure it attracts more sugar onto it's surface.
15. Slightly bend both the edges of the palmier/little heart towards outside to resemble the shape of an elephant ear or heart.
16. Similarly do the steps for remaining cut pieces.
17. Preheat the oven to 350 degrees Fahrenheit or 180 degress Celsius. Meanwhile grease the baking tray with butter. I'm using the foil sheets straightly onto the baking rack.
18. Place the little hearts/palmiers/elephant ears in the baking tray, leaving about an inch space between each palmier/little hearts. They expand while baking and hence enough space is needed.
19. Bake it for 10 minutes at 350 degrees F.
20. Then flip over and bake for another 10 minutes.
21. Tada! little hearts biscuits are ready.
You can also see the sugar crystals caramelize.
22. Store the little hearts/palmiers in an air tight container or zip lock covers. It stays fresh for a week.
Ingredients:
1 puff pastry sheet
1 cup of fine grain sugar
1 tbsp butter
How to make little hearts:
1. Thaw the puff pastry sheet as per packet instructions. I have kept the puff pastry sheet at room temperature for 40 minutes before using.
2. Spread the puff pastry sheet onto the kitchen counter table or the clean surface where you decide to work.
4. Gently press the sugar using a rolling pin.
5. Make sure, the sugar coats puff pastry sheet completely.
6. Flip the puff pastry sheet and spread sugar. Gently press the sugar using rolling pin.
7. Now, start folding from both sides (lengthwise) as shown below.
8. Again, fold in the same direction from each sides so that, the fold meet in the centre. Refer the picture here.
9. Finally, fold both the sides like this.
10. Apply some sugar over the folded sheet. Cover it with a cling wrap and refrigerate it for 15 minutes to set in.
11. After 15 minutes, place the folded pastry sheet onto the work surface or kitchen countertop and start cutting it about a centimeter width, using a sharp knife.
Tip: You can even cut the sheet for about 3/4 of a cm to get a crispier version of little hearts.
12. Cut the entire sheet into one cm pieces.
13. Apply some water on both the sides of each piece, using a basting brush.
14. Then dip the little hearts into a heaped sugar to make sure it attracts more sugar onto it's surface.
15. Slightly bend both the edges of the palmier/little heart towards outside to resemble the shape of an elephant ear or heart.
16. Similarly do the steps for remaining cut pieces.
17. Preheat the oven to 350 degrees Fahrenheit or 180 degress Celsius. Meanwhile grease the baking tray with butter. I'm using the foil sheets straightly onto the baking rack.
18. Place the little hearts/palmiers/elephant ears in the baking tray, leaving about an inch space between each palmier/little hearts. They expand while baking and hence enough space is needed.
19. Bake it for 10 minutes at 350 degrees F.
20. Then flip over and bake for another 10 minutes.
21. Tada! little hearts biscuits are ready.
You can also see the sugar crystals caramelize.
22. Store the little hearts/palmiers in an air tight container or zip lock covers. It stays fresh for a week.
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