Huckleberry Hearts, Berry-Flavored Pastry

Huckleberry Hearts have a special place in the realm of delightful pastries, especially in Missy’s extensive baking repertoire. It’s a favorite not just for Missy but also for everyone who has had the chance to savor these fruity, delicious treats. Huckleberry Hearts have consistently been a crowd-pleaser, starring in many gatherings with family and friends. The distinct flavor of huckleberries gives these pastries their signature appeal, making them irresistible to berry hearts and shortcake enthusiasts alike.

When creating a platter of various shortcakes, Missy is an expert in creating unique flavor combinations that make every bite an adventure. From the tartness of cranberry cream cheese-flavored swirls to the exotic sweetness of apricot sea salt in a starfish shape and the tropical charm of coconut sugar cinnamon swirls, her shortcakes offer an exciting variety of tastes. The base baking method remains similar across these variations, with distinct flavors and shapes giving each unique character.

However, the star of the show remains the Huckleberry Heart. These berry hearts are an exemplary testament to the magic of pairing huckleberries’ rich, unique taste with a soft, fluffy shortcake. Through this recipe, Missy guides us step by step, revealing the art behind crafting these homemade, Huckleberry-flavored pastries. Embracing both the flavor and the love symbolized by their heart shape, these berry hearts are more than just a pastry – they symbolize warmth, care, and delicious satisfaction. Let’s dive into creating these delectable Huckleberry Hearts, a journey filled with aroma, taste, and the joy of baking.

Ingredients: yields 14 Huckleberry Hearts

1 puff pastry sheet
Zest of 1 medium lemon
1/3 cup hot water
1/4 cup agave
1 cup fresh or frozen huckleberries
1/8 tsp salt
1tbsp cornstarch
1-2 tbsp powdered sugar, for dusting(optional)

Instructions for Filling:

1. Gently mash berries in a small bowl, and combine with salt. Mixture may be a little lumpy. Transfer to a small pan over medium heat, and bring to a boil while stirring consistently.
2. Immediately after mixture begins to boil, reduce heat to low. Allow to simmer for about 5 minutes, while stirring constantly.
3. In a separate bowl, combine hot water and about 1tbsp of your hot huckleberry juice. Slowly add cornstarch into bowl, whisking until mixture is smooth.
4. Add agave and cornstarch mixture, and adjust heat back to medium. Stir until thick, about 2 minutes. Remove from heat, then thoroughly mix in lemon zest. Allow to cool completely.

Instructions for Pastry:

1. Preheat oven to 400 degrees Fahrenheit. Set pastry sheet out for about 30 minutes to thaw to room temperature.
2. Cover two medium baking sheets, or one large baking sheet, with parchment paper.
3. Unroll puff pastry, then spread huckleberry mixture evenly over pastry. Roll both long ends inward, tightly, until they meet in the middle, creating a palmier or heart shape.
4. Using dental floss or a sharp knife, cut into 14 even slices, and carefully arrange onto baking sheet, leaving a minimum 1ine of space between pastries.
5. Bake 7-8 minutes, or until pastries are puffed and lightly golden brown. Remove from oven and allow to cool. Optional: lightly dust with powdered sugar before serving. Enjoy!

Tip: Try serving these delicious, freshly-baked, homemade huckleberry-flavored Hearts, cranberry cinnamon swirls, apricot sea salt starfish and coconut sugar swirls on Valentines Day. Below are a few samples of her individually flavored pastries.