These strawberry puff pastry hearts came to life one spring morning when a basket of berries and a thawing sheet of puff pastry collided on my counter. I wanted something that felt celebratory without requiring hours of work, and these little hearts were an instant hit. The pastry bakes up gorgeously flaky and buttery, the mascarpone turns velvety with a bright lift of lemon, and the jam threads in a whisper of thyme that makes the strawberries taste even more like strawberries. I first brought a batch to a Mother’s Day brunch, and I still remember the hush around the table when everyone took a first bite. The jam is soft and jewel-bright, the cream settles into a luxurious layer, and the edges puff into golden ruffles that look far more intricate than they are. They feel special enough for anniversaries and holidays, yet simple enough to bake on a cozy weekend morning. A dusting of fresh thyme leaves just before serving adds a fragrant, fresh finish I love.

Ingredients

• Strawberries: Choose ripe, fragrant berries for the jam. Look for bright red color with minimal white shoulders and a sweet aroma; firm but juicy berries reduce evenly and set beautifully.
• Sugar: Regular granulated sugar melts cleanly, sweetens the jam, and helps the fruit set. Caster sugar dissolves even faster if you have it on hand.
• Fresh thyme: A small amount adds a gentle herbal note that deepens the strawberry flavor without tasting savory. Pick tender leaves from 2 to 3 sprigs.
• Lemon: Juice brightens both jam and cream while zest perfumes the mascarpone. Choose unwaxed lemons with taut skin; microplane the zest finely.
• Mascarpone: This Italian cream cheese turns silky in the oven. Use a fresh 8-ounce tub and keep it chilled until mixing for the smoothest texture.
• Vanilla bean paste: A little goes a long way, adding warmth and delicate floral notes. Pure vanilla extract works in a pinch.
• Puff pastry: A thawed, store-bought sheet gives consistent lift and flaky layers. Keep it cold but pliable for the cleanest cuts and best rise.
• Eggs: One egg enriches the cream; another becomes a glossy egg wash that seals and browns the pastry edges.

Instructions

Preheat and Prep Trays: Heat the oven to 390°F. Line two baking sheets with parchment or silicone mats. Work with puff pastry last so it stays cold; a chilly sheet produces the flakiest layers. Set a wire rack nearby for cooling so bottoms stay crisp. Cook the Strawberry Jam: In a small saucepan, combine the diced strawberries and sugar. Simmer over low heat, stirring occasionally, for about 15 minutes until the berries release juices and begin to break down. Gentle heat prevents scorching and preserves a fresh strawberry flavor. Add Thyme and Reach Thread Stage: Stir in the thyme leaves and continue to simmer 5 to 10 minutes more. You are aiming for thread stage: 230°F to 234°F on a thermometer, when a small drop pulled between fingers forms thin threads. Remove from heat, stir in lemon juice, and cool completely. Mix the Mascarpone Cream: Whisk mascarpone, egg, lemon zest, lemon juice, and vanilla bean paste in a bowl until smooth and creamy. Do not overbeat; a gentle whisk avoids incorporating excess air, keeping the cream lush and preventing separation during baking. Cut and Arrange the Hearts: Unroll the puff pastry on a lightly floured surface. Use a 5-inch heart cutter to stamp out 6 to 8 hearts. Transfer to the prepared sheets, spacing them apart to allow for expansion. Chill for 5 minutes if the dough feels warm. Fill, Fold, and Egg Wash: Spread a thin layer of mascarpone cream on each heart, leaving a 1/2-inch border. Spoon a little cooled jam on top. Brush the border with beaten egg, fold the edges inward to make a tidy rim, and brush the folded edge again for shine and structure. Bake and Finish: Bake 25 minutes until puffed, deeply golden, and crisp at the edges. Cool on the sheets for 5 minutes, then transfer to a rack. Garnish with a few fresh thyme leaves if you like and serve warm or at room temperature.

Storage Tips

Let pastries cool completely before storing to prevent condensation from softening the layers. At room temperature, keep them uncovered for up to 2 hours. For longer storage, place in an airtight container with parchment between layers and refrigerate up to 2 days. Re-crisp on a baking sheet at 350°F for 6 to 8 minutes. To freeze, arrange in a single layer until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F for about 10 minutes, watching for edges to turn flaky and interiors to warm through.

Ingredient Substitutions

No mascarpone on hand? Use full-fat cream cheese softened to room temperature; whisk with 1 tablespoon heavy cream for a similar silkiness. Swap vanilla paste with 1/2 teaspoon pure vanilla extract. If strawberries are out of season, try raspberries, blueberries, or a mix of berries; use the same volume and cook to thread stage. Lemon can be replaced with orange for a rounder citrus note. For a non-herb version, omit thyme entirely, or replace with a pinch of finely chopped basil added after cooking. A store-bought strawberry jam works in a pinch, about 1/2 cup, warmed slightly and cooled to thicken.

Serving Suggestions

These shine on a brunch board with bowls of fresh berries, lightly sweetened whipped cream, and a pot of hot coffee. For an elegant dessert, dust with powdered sugar and drizzle with melted dark chocolate. A sprig of thyme or a few micro mint leaves make a fresh, pretty garnish. Pair with a citrus salad in winter or a rosé spritz in summer. For celebrations, arrange the hearts in a circle on a platter and tuck in berries and edible flowers for a centerpiece that looks straight from a bakery.

Cultural Background

Hand pies and turnovers have roots across many culinary traditions, from British puff pastry parcels to French chaussons and Latin American empanadas. Using puff pastry for a filled, open-faced tartlet is a modern home-baking shortcut that delivers professional-looking results with minimal effort. The heart shape speaks to European patisserie sensibilities where form is celebrated alongside flavor. Adding herbs to fruit dates back centuries; cooks discovered early that a touch of thyme or rosemary could amplify natural sweetness and perfume confitures in delightful ways.

Seasonal Adaptations

In spring, lean into thyme and lemon for brightness. Summer invites peak berries and a quick lemon glaze. Fall calls for cinnamon sugar dusted on the pastry edge before baking and a dollop of spiced apple compote. In winter, use frozen strawberries (no need to thaw) and add orange zest to the cream for a cozy citrus lift. For holidays, drizzle with white chocolate and scatter crushed freeze-dried strawberries for color and crunch.

Meal Prep Tips

Make the jam up to 1 week ahead and refrigerate in a covered jar; it thickens further and spreads beautifully when cold. The mascarpone cream can be whisked 1 day ahead and stored chilled. Cut the puff pastry hearts and freeze them raw on a tray; transfer to a bag for up to 1 month. Assemble from chilled components just before baking for the best rise. If serving a crowd, bake on two racks and rotate sheets halfway through for even color.

These hearts bring a little ceremony to ordinary days. Share them warm with people you love, then tuck the last one away for tomorrow’s coffee. They never fail to brighten the table and the morning.