Ben Kenwood December 31, 2025

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Chocolate Hazelnut Pastry Hearts

Name: Chocolate Hazelnut Pastry Hearts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 1 can crescent roll dough or puff pastry; 1/2 cup chocolate hazelnut spread; 1/4 cup milk chocolate chips, melted; 1/4 cup white chocolate chips, melted

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There is something irresistibly cozy about warm, flaky pastry giving way to a molten ribbon of chocolate hazelnut in the center, the kitchen filling with a nutty, toasty perfume as the oven works its magic. These Chocolate Hazelnut Pastry Hearts are the sort of simple yet showstopping treat you pull from the oven when you want to celebrate an ordinary morning, surprise a loved one at brunch, or send a plate of sweet warmth across the table on a chilly afternoon. The golden edges are buttery and crisp, the filling luxuriously smooth, and the drizzle of milk and white chocolate adds a pretty finishing touch that makes every bite feel deliberate and comforting. Serve them with coffee or tea, or tuck a few into a picnic basket for an easy, romantic treat. For a chocolate-forward breakfast spread try pairing with chewy cookies or other small bakes like brown butter chocolate chip cookies for a playful contrast in textures.

What Makes This Special

These Chocolate Hazelnut Pastry Hearts feel special without being fussy. They come together fast with store-bought dough, but the result looks homemade and thoughtful. The contrast between the flaky pastry and the creamy hazelnut filling is what makes them beg for a second piece, and the little drizzle of two kinds of melted chocolate adds a sparkly, dessert-shop finish.

Why you will reach for this recipe again and again

Fast to assemble, satisfying to eat, great for last-minute guests.
Uses pantry-friendly chocolate hazelnut spread for deep, nutty flavor.
Easy to adapt, from small breakfast pastries to an elegant dessert.

These pastries play well at many occasions, from casual family breakfasts to holiday brunches. They are also a friendly template for playing with flavors, whether you want to fold in chopped hazelnuts, swap in a jam, or sprinkle a little sea salt to sharpen the sweetness.

Ingredients and Key Notes

The ingredient list keeps things simple and forgiving. The dough provides structure and buttery layers, while the chocolate hazelnut spread brings immediate flavor without extra work. Melted chocolate serves as a glossy drizzle that sets quickly and makes the hearts look polished.

1 can crescent roll dough or puff pastry
1/2 cup chocolate hazelnut spread
1/4 cup milk chocolate chips, melted
1/4 cup white chocolate chips, melted

Notes

Crescent roll dough is quick and yields soft layers, puff pastry gives a flakier, more laminated texture, choose based on how crisp you want the hearts.
Use room temperature dough for easier rolling, and a good quality chocolate hazelnut spread for the most pronounced flavor.
If you like texture, fold 1 tablespoon of chopped toasted hazelnuts into the spread before filling.

Step by Step

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment, and feel the warmth of the oven start to bloom as it reaches temperature, promising crisp, golden edges.
Roll out the crescent roll dough or puff pastry and cut into heart shapes. Use a cookie cutter or a sharp knife to make even hearts, watching the dough’s smooth surface become a tray of little canvases. If the dough springs back, let it rest a few minutes to relax.
Place a spoonful of chocolate hazelnut spread in the center of each heart. Keep the filling modest so the pastry seals well, and you will see a neat mound of glossy spread ready to shine from the middle.
Fold the dough over to seal the filling inside. Press the edges firmly with a fork or your fingers to enclose the spread, and look for a consistent seal so the filling does not leak while baking. A slight crimped edge makes them look charming.
Bake in the preheated oven for 12 to 15 minutes or until golden brown. The kitchen will begin to smell sweet and toasty, and the pastry should puff and take on an even, warm color. Rotate the pan halfway if your oven has hot spots.
Drizzle the melted milk and white chocolate chips over the baked hearts. Warm the chocolate just until smooth, then use a spoon or a small piping bag to add pretty lines across each heart, contrasting the milk chocolate’s deep tone with the white chocolate’s pale ribbon.
Let cool slightly and serve. The filling will be very soft when hot, so a brief rest helps the heart keep its shape, while still offering a warm, molten center that pulls apart beautifully.

Prep ~15 minutes, Cook ~12 to 15 minutes, Total ~30 to 35 minutes, Servings ~12, Kcal ~320

Make-Ahead and Prep Tips

You can prep most of these components in advance to smooth your day-of workflow. Roll and cut the dough ahead of time, then refrigerate the shapes on a parchment-lined tray covered loosely with plastic. Spoon the chocolate hazelnut filling into a piping bag or small airtight container in the fridge, so you have only one more step before assembly.

If preparing a day ahead, assemble the hearts, seal them, and freeze them in a single layer on a tray. Once frozen, transfer to a zip-top bag for longer storage. Bake the frozen hearts from the fridge, adding a couple of extra minutes to the bake time, or bring them to room temperature briefly and then bake. For a brunch when you want everything fresh, pre-melt the chocolate and keep it in a small heatproof container, then finish with the drizzle just before serving for the best shine.

How to Store Leftovers

Safely storing these pastries keeps them enjoyable for days. Place cooled pastries in an airtight container in a single layer or with parchment between layers to keep the drizzled chocolate from sticking.

Refrigerate for up to 3 days, though the pastry will lose some crispness. For longer keeping, freeze in a sealed bag for up to 1 month, and thaw in the refrigerator or at room temperature before reheating. To reheat, warm gently in a 325°F (160°C) oven for 5 to 8 minutes, just until the pastry crisps and the filling softens again, or use a toaster oven for single portions. A freshness cue is the texture of the crust, it should snap lightly when you bite into it, if it feels very soggy it is past its best.

Perfect Pairings

Fresh brewed coffee or a latte, the bitter notes balance the sweet hazelnut.
A bowl of mixed berries, bright acidity cuts through the richness.
Vanilla yogurt or crème fraîche, for a tangy, silky contrast.
Warm milk for a cozy, child-friendly option.
Small chocolate cookies or biscotti, offering a firmer crunch alongside the pastry, such as these chocolate chip cheesecake style bites, which echo the chocolate theme with a creamy note: chocolate chip cheesecake cookies.

Flavor Twists and Substitutions

Nutty Crunch: Stir 1 to 2 tablespoons of toasted, chopped hazelnuts into the chocolate hazelnut spread for extra texture and a toasty aroma.
Fruity Center: Swap half of the chocolate hazelnut spread for raspberry jam or strawberry preserves for a bright jammy pocket.
Salted Caramel: Dollop a little thick caramel sauce under the hazelnut spread and finish with a sprinkle of flaky sea salt after baking.
Orange Zest: Mix a small amount of finely grated orange zest into the filling for a classic chocolate and orange pairing that lifts the flavor.
Chocolate Options: Replace the milk chocolate drizzle with dark chocolate for a less sweet finish, or add a dash of espresso powder to the melted chocolate for a coffee-tinged edge.
Gluten-Free: Use a store-bought gluten-free puff pastry for a gluten-free version, following package guidance for thawing and handling.
Tea Time Variation: Add a teaspoon of finely ground tea leaves, such as Earl Grey, to the melted white chocolate for a floral twist, straining if needed to keep the drizzle smooth.

Every variation keeps the core idea intact, a small pocket of indulgent filling wrapped in buttery layers, so feel free to experiment with what you have on hand.

Pro Tips for Best Results

Chill the dough briefly if it becomes too soft, it will be easier to cut cleanly and seal.
Use a modest amount of filling, a tablespoon or less, to avoid bursting seams during baking.
Space the hearts with at least 1 inch between them, they will puff and need room to brown evenly.
Warm the chocolate for drizzling gently, either in short bursts in the microwave or over a double boiler, stirring until smooth so it sets with a glossy finish.
Watch the oven in the final minutes, pastry can go from golden to too dark quickly.
For an even bake, rotate the baking sheet halfway through the baking time, especially if your oven has hot spots.

Frequently Asked Questions

What kind of dough should I use, crescent roll dough or puff pastry?
Both work well, but they produce slightly different textures. Crescent roll dough gives a softer, bread-like layer that is tender and pillowy, while puff pastry creates a flakier, more laminated crust that is crispier at the edges. Choose based on whether you prefer tender or crispy pastry.

Can I make these dairy-free?
Yes, you can adapt them easily by using a dairy-free chocolate hazelnut spread and dairy-free chocolate chips. Use a dairy-free puff pastry or crescent dough if available, and check labels for hidden milk ingredients in the dough.

How do I prevent filling from leaking during baking?
Keep the filling amount small and press the edges firmly to seal. Chill the sealed pastries briefly before baking to help the dough hold its shape, and bake on parchment or a silicone mat to catch any minor leaks without sticking.

Can I freeze the unbaked hearts?
Yes, freeze them in a single layer on a tray until solid, then transfer to a freezer bag for up to a month. Bake from frozen, adding a few minutes to the baking time, or let them thaw in the refrigerator for an hour before baking.

What is the best way to reheat leftovers?
Warm the pastries in a low oven at 325°F (160°C) for 5 to 8 minutes to revive the crispness without melting the filling too much. A toaster oven is ideal for single portions. Avoid the microwave unless you do not mind a softer crust, heat in short bursts to avoid overheating the filling.

Are there savory versions I can try?
This recipe is built around sweet chocolate hazelnut filling, but the pastry technique lends itself to savory fillings as well. For savory swaps, use a filling like ricotta and herbs, or a mushroom and caramelized onion mix. If a recipe calls for bacon, swap in turkey bacon for a lighter, leaner touch, and if pork is mentioned in other savory recipes, consider ground chicken or ground turkey for a similar texture without pork.

Final Thoughts

Chocolate Hazelnut Pastry Hearts are a small, joyful project that rewards you with warm, flaky pockets of nutty chocolate and a presentation that feels gentle and thoughtful. They are quick enough for a special morning, flexible enough to fit many flavor moods, and simple enough to share with kids or friends. Make a batch to brighten a chilly day, tuck a few into a picnic, or bring them to brunch and watch them disappear. I hope this recipe inspires you to bake, to play with the fillings, and to savor that first warm bite. Enjoy making them soon.