# What You’ll Need:
→ Pastry
01 - 1 sheet all-butter puff pastry, thawed (8.8 oz)
02 - 1 egg, beaten (for egg wash)
→ Filling
03 - 4.2 oz fresh goat cheese
04 - 2 tbsp crème fraîche
05 - 1 tbsp honey
06 - 1 tsp lemon zest
07 - 1/4 tsp freshly ground black pepper
08 - 2.1 oz roasted red peppers, finely diced
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh basil, finely chopped
11 - Pinch of salt
→ Garnish (optional)
12 - Microgreens or baby arugula
13 - Extra honey for drizzling
# How to Make It:
01 - Preheat the oven to 390°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the puff pastry to a thickness of 1/8 inch. Using a 2.75-inch heart-shaped cookie cutter, cut out 16 hearts.
03 - In a bowl, combine goat cheese, crème fraîche, honey, lemon zest, black pepper, salt, chives, basil, and roasted red peppers until smooth.
04 - Place 8 hearts on the prepared baking sheet. Spoon a heaping teaspoon of the cheese mixture onto the center of each, leaving a 0.4 inch border.
05 - Brush the border of each heart with beaten egg. Top each with a second heart and gently press edges to seal. Crimp edges with a fork.
06 - Brush the tops with beaten egg. Optionally, score delicate patterns with a small knife.
07 - Bake for 15 to 18 minutes until puffed and golden brown. Remove and cool slightly.
08 - Arrange pastries on a platter. Garnish with microgreens and drizzle with honey before serving.
