Raspberry Hearts

For the raspberry hearts, first preheat the oven to 200°C.

Roll out the puff pastry. Spread the jam generously on it, then spread the raspberries on top and sprinkle half of the pistachios on top.

Roll up the dough on both sides. Turn the roll upside down so that the rolled side is at the bottom. Gently pinch the flat part on both sides to make the heart shape. Place the roll in the freezer for 20 minutes.

Now cut slices from the roll about 1 cm wide and place them close together in a round mold or on a baking sheet. The long sides should be against each other so that the hearts keep their shape. Sprinkle with the remaining pistachios.

Bake the raspberry hearts for about 15 minutes. Let cool and then carefully separate from each other.

Preparation Tip:

The raspberry hearts can also be decorated as desired, for example, with melted chocolate.

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