Parmesan Hearts


  • 1 package frozen puff pastry, thawed
  • 1-1/2 cups finely grated Parmesan cheese
  • 1/4 cup sesame seeds, toasted
  • 2 TBSP freshly ground black pepper
  • 1 tsp salt
  • 2 eggs, beaten


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Place puff pastry sheets on a lightly floured work surface. With a sharp knife, cut each sheet crosswise into 1/2 inch wide strips. Roll each strip into a cylinder, approximately 9-1/2 inches long.
  3. In a shallow dish, combine cheese, sesame seeds, pepper and salt.
  4. Dip each pastry cylinder into eggs, then dredge in cheese mixture. Set aside on a floured work surface until all cylinders are coated.
  5. Put ends of 3 cylinders together and pinch tightly. Braid then shape into a heart. Pinch end to secure. Repeat with remaining puff pastry. Place each heart on the prepared baking sheet and refrigerate for 20 minutes. Bake braided hearts for 8-10 minutes or until golden brown.

Yield: 12 hearts