Pastry hearts can be found in almost every bakery in Buffalo. They are a relatively simple concept – basically you sprinkle puff pastry with cinnamon and sugar, fold, cut and bake. That’s it! The glaze on top is optional, but really, why would you leave it off? Upon further research, I found that Buffalo pastry hearts are essentially palmiers, which are a traditional French pastry. They come out of the oven light and fluffy, and taste very similar to a donut.
Yields: About 20 hearts
2 sheets puff pastry dough
2 tablespoons sugar
2 tablespoons cinnamon
1 cup confectioners sugar
1/2 tsp vanilla
2-3 tablespoons milk
Preheat oven to 400°F.
Sprinkle some flour on a work surface and cover it with a puff pastry square sheet. Then sprinkle the cinnamon sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the pastry sheet square about 1 inch.
Fold in same sides of the pastry again, this time allowing the two sides to meet in the middle.
Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. Repeat with the remaining pastry sheet.
Bake the pastry hearts in the middle of the oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
To make the glaze, combine the powdered sugar, vanilla and 1-2 tablespoons of milk and whisk together. Continue to add milk until you get the right consistency. The glaze should be easy to spread with a spoon but not too runny. Use a spoon or pastry brush to glaze the hearts. Store in an airtight container.
Source: Cooking with Chrissy original recipe