Tender, buttery puff pastry hearts mingle with a rich, marsala wine-infused sabayon and fresh strawberries for a sophisticated version of pudding.
I just couldn’t let Valentine’s Day creep by without one more last-minute contender in my favorite heart recipe category.
I got all inspired to create this today when I had some left over puff pastry I was using for an upcoming post that is polar opposite of this one. But I didn’t want the leftover, thawed pastry to go to waste. BOOM! Inspiration. The cookie cutters were still out, littering the countertop after our Valentine’s Sugar Cookie baking extravaganza, so how about some heart-shaped puffs sprinkled with sugar sweetness. Okay, good to go.
Now what to add to my little heart cuties?
Earlier in the day Smudge was bugging me to make, oh what was that? Yes, her usual obsession: Pie. She was trolling through her kid’s pie cookbook and lit upon a strawberry tart-like sweetness. Okay, strawberries are valentine-ey and whip cream certainly has its history with romance. So that’ll work for the topping.
So I had the berry part and the whip cream part, but must have some goo to pull it all together. Pudding would be the ticket. Vanilla? Chocolate? Banana? Nah. Let’s go something a little more celebratory for V-day. A quick raid of the pantry and ohhhhh, YES. My go-to boozy add-in: Marsala wine.
Riffing from a strawberry dessert we used to serve back in my waitressing days, this was one of the most popular desserts and I figured I would give it my spin. Their version seemed to have a lot more booze, and I needed to make this kid-friendly so I just wanted a hint of the warmth of Marsala in the custard goodness. Balancing it with the sweetness of the berries and the delicate puff pastry? Oh, my, my. In the words of my sister-in-law Gin-Gin, “Winner, winner, chicken dinner!”
And here it ’tis. Happy V-day from me to you! Here’s to keeping in touch, following our hearts and feeding our cravings.
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Puff Pastry with Sabayon Custard and Strawberries
- ½ pound puff pastry sheets , (I use 1 roll of Pepperidge Farm Puff Pastry Sheets)
- 1-2 tablespoons chunky sugar or sugar crystals
- 1 egg , beaten
- 1 quart strawberries
- ¼ cup granulated sugar
- 1 pint whipping cream , whipped
- 6 egg yolks
- ⅓ cup sugar
- ½ cup Marsala wine
- 1 teaspoon grated lemon peel
- ¼ teaspoon vanilla
- garnish of fresh mint (or basil or rosemary)
- Preheat oven to 400 degrees. Thaw puff pastry sheets per package directions. Unfold pastry onto a lightly floured surface and with a heart shaped cookie cutter create individual pastries. Gently brush pastry with egg and sprinkle with sugar crystals.
- Bake pastry on a Silpat or parchment lined baking sheet for 15 minutes or until golden. Remove from oven and set aside.
- Slice strawberries and add to a bowl with the white sugar. Allow to sit at room temperature for 20-30 minutes to combine and macerate.
- Whip cream in a stand mixer or with a hand held mixer. Set aside.
- In a medium size metal or glass bowl, add eggs, sugar, Marsala wine, vanilla and lemon peel.
- Fill a saucepan half way with water and bring to a simmer. Reduce heat and set bowl with egg mixture over water making sure the bottom of the bowl doesn’t touch the water. Whisk mixture constantly for about 7 to 10 minutes until it triples in volume and becomes custard like in consistency. Once desired consistency is reached, remove from heat and set aside.
- To serve, cut heart shapes in half and top bottom half with sabayon custard, strawberries and whip cream. Garnish with herb of your choice and top half of heart pastry or serve on the side.
More Foodie Crush Valentines Day eats:
Alaskan King Crab Legs
Snickerdoodles with White Chocolate Chips
Butternut Squash Lasagna
Red Velvet Cupcakes
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Your “sabayon” is pronounced the way you spelled it, but it is a!traditional Italian custard, called (and spelled) Zabaglione. And it is delicious. Great recipe!
Nice recipe!!! I think you are so lovable. Its good. but why this type of exceptional thought?]
You had me at boozy. And whipped cream. Happy V-day, Heidi!!
Beautiful photo! The recipe also sounds amazing!
Rocky Mountain Woman
Love the photo!
Paula @ Dishing the Divine
It’s rather evil to post things like this first thing in the morning. I would MUCH rather have had this for breakfast than my cheerios with a banana! :) Curious… I’m both pregnant and not a wine fan (I know, I know… insert “you’ve gotta be kidding me” here). Got any ideas for substitution to keep the custard delicious without with the marsala?
Love, love, love the sabayon sauce!
I absolutely love sabayon, it’s one of my most favorite desserts! And it’s perfect for Valentine’s Day. I have a little puff pastry left over myself, I may just have to make this treat for Steve and I tomorrow!
I have to say – that was DELICIOUS! THANK YOU!!!!
Jennifer | Mother Thyme
These are just adorable. Such a creative way to use puff pastry!
Such a pretty dessert for Valentine’s Day! Hope your day is filled with lots of love! xoxo
Alison @ Ingredients, Inc.
too gorgeous for words
Melissa // thefauxmartha
You are one good momma! Love these puff pastry hearts. Happy V-Day to you and your smudge-a-roo!
I love a good sabayon and it looks particularly wonderful with those adorable puff pastry hearts!
How cute are these! I love the addition of marsala:)
Averie @ Love Veggies and Yoga
Oh I love the looks of this and how cute are those little hearts?!! I bet the flavor of that sauce is just out of this world, and paired with the strawberries…nice!