After having some not-so-great results with other people’s recipes, I decided to try and do something that was entirely my foodie idea. I wanted to create a puff pastry heart that bled when you cut into it.
I rolled out some cold puff pastry quite thin and cut into hearts on a floured board.
I had some cherry pie filling in the freezer that I thawed and drained. I put a little piece of chocolate in the middle of the heart, topped with some cherry pie filling. I brushed the sides of the heart with an egg wash.
I put another puff pastry heart on top and sealed with the tines of a fork which I rolled along the board. I brushed the tops with the rest of the egg wash.
I baked them in a hot preheated oven, around 375F. You need it to be quite hot to make the pastry “puff” up. I had them in there for around 10 minutes, until they were golden brown and baked through.
I used the leftover cherry pie filling as a creepy bloody backdrop to add contrast and then sprinkled with icing sugar. Then, I cut the heart in two!
Darn! No ooze! Still, the cherry pie filling worked well enough for the bloody look and these hearts are delicious. They are simple, easy to make, quite romantic in appearance yet within a Halloween context, slightly diabolical to eat.
Sometimes going off the foodie map and doing your own thing pays off and in this case, it totally worked. Now if only I could get the damn filling to ooze…???!!!