Strawberry Heart-Shaped Breakfast Pastries


Strawberry Heart-Shaped Breakfast Pastries

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Perfect for Valentine's Day, these yogurt-filled breakfast treats are easy to make with refrigerated puff pastry dough.


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Servings and Ingredients

Serves 8
1 (13.2-oz.) pkg. refrigerated puff pastry dough sheet
1 That’s Smart! large egg white, beaten
1 ½ c. Hy-Vee strawberry nonfat Greek yogurt
1 tsp. lemon zest
1 tbsp. fresh lemon juice
1 ½ c. sliced Basket & Bushel strawberries
1 tbsp. Hy-Vee honey
1 tsp. water
Hy-Vee powdered sugar, for garnish

Things To Grab

  • Large rimmed baking pan
  • Parchment paper
  • Cutting board
  • 4½-in.-wide heart-shaped cookie cutter
  • Small bowl
  • Small cup


  1. Preheat oven to 425 degrees. Line a large rimmed baking pan with parchment paper; set aside.


  2. Unroll pastry dough on cutting board. Cut 8 pastry hearts using a 4-1/2-in.-wide heart-shaped cookie cutter. Place pastry hearts in prepared baking pan.

  3. Score a heart-shaped indentation in the top of each pastry heart using a butter knife, scoring about 1/4-in. inside the outer edge and about halfway down into the dough. Brush pastry hearts with egg white. Bake for 13 to 15 minutes or until pastry is a light golden brown.

  4. Immediately use the back of a small spoon to press down the indented area to create a heart-shaped well in each pastry heart. Transfer pastries to a wire cooling rack; cool completely.

  5. Meanwhile, stir together yogurt, lemon zest and lemon juice in small bowl; set aside. Microwave honey and water in a small microwave-safe cup on HIGH for 20 to 30 seconds or until mixture is bubbly.

  6. Spoon yogurt mixture into centers of pastries. Arrange sliced strawberries on top. Brush strawberries with honey mixture. Sprinkle with powdered sugar, if desired. Serve immediately.

Nutrition facts


180 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 125mg
  • Total Carbohydrates: 23g
  • Protein: 5g

Daily Values

Iron 0%
Calcium 6%
Vitamin D 6%
Potassium 2%

Recipe Source:

Hy-Vee Test Kitchen