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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut hearts out of the puff pastry sheet with a heart cookie cutter.
Spray the pastry hearts with vegetable oil to get a shine.
Bake at 180 C for 15 minutes until golden.
Whisk the double cream with the pistachio until thick.
Open the puff pastry hearts in the middle and fill with the cream.
Dust with icing sugar and crushed pistachio.
Refrigerate for an hour before serving.
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Spray the pastry with vegetable oil for a shiny finish.
Refrigerate for an hour before serving so the cream sets.
Can I use a different shape cutter?
Yes, you can use any shape cutter you prefer.
How do I know when the pastries are done?
The pastries are done when they are golden and puffed up.
Can I prepare these pastries in advance?
Yes, you can prepare them a few hours in advance and refrigerate until serving.
What can I use instead of pistachios?
You can substitute pistachios with almonds or walnuts if desired.
Is it necessary to refrigerate before serving?
Refrigerating helps the cream set, but you can serve immediately if preferred.
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