Chocolate-Raspberry Crescent Hearts with Hazelnut Drizzle
Flaky crescent pastry hearts filled with rich hazelnut spread, fresh raspberries, and dark chocolate chips, finished with a glossy chocolate drizzle. Perfect for Valentine's Day, anniversaries, or any romantic occasion when you want an impressive dessert that comes together quickly. The combination of buttery pastry, creamy hazelnut spread, and tart raspberries creates an elegant treat that looks bakery-made but requires minimal effort.
Ingredients
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Dough Sheetpuff pastry1:1texture
flakier result
- ⅓ cup hazelnut spread with cocoacream cheese mixed with 2 tbsp cocoa powder1:1vegetariantree_nuts-freeadds dairy
milder flavor
- 24 raspberries
- 2 tablespoons dark chocolate chips
- 1 egg, beaten
- 1 tablespoon powdered sugar
Instructions
- 1
Heat oven and line large cookie sheet with parchment paper
- 2
Unroll dough sheet and cut into squares, place on cookie sheet
- 3
Spoon hazelnut spread onto one side of each square
- 4
Top each with raspberries and chocolate chips
- 5
Fold dough over filling and press edges to seal
- 6
Form each into heart shape by pressing indentation in center and rounding sides
- 7
Brush with beaten egg
- 8
Bake until hearts are golden brown
- 9
Mix remaining hazelnut spread and chocolate chips in microwavable bowl
- 10
Microwave until mixture can be stirred smooth
- 11
Transfer mixture to resealable bag and cut corner
- 12
Sprinkle hearts with powdered sugar and drizzle with chocolate mixture
Tips
Reserve some hazelnut spread and chocolate chips for the drizzle as specified in the recipe to avoid running short
Press edges firmly to prevent filling from leaking during baking, especially around the heart indentation
Let hearts cool slightly before drizzling to prevent the chocolate mixture from melting too quickly
Good to Know
Store covered at room temperature up to 2 days or refrigerate up to 4 days
Can assemble hearts up to 4 hours ahead, cover and refrigerate, then bake when ready
Best served warm or at room temperature within a few hours of baking
Common Mistakes
Don't overfill hearts to avoid leaking during baking
Press edges thoroughly to prevent opening while baking
Let drizzle mixture cool slightly to avoid melting on contact
Substitutions
Nut-Free Alternatives
milder flavor
General Alternatives
FAQ
Can I use frozen raspberries instead of fresh?
Fresh raspberries work best as frozen ones release too much moisture during baking and can make the pastry soggy.
How long do these keep?
Store covered at room temperature up to 2 days or refrigerate up to 4 days. The pastry is best within the first day.
Can I make these without the chocolate drizzle?
Yes, simply dust with powdered sugar for a simpler finish. The hearts are delicious with just the hazelnut filling.