This Pull-Apart Heart Will Disappear In Seconds At Your Galentine's Brunch

Anya Ptacek
·2 min read

Yields: 8-10 servings

Prep Time: 25 mins

Total Time: 40 mins

Ingredients

  • All-purpose flour, for dusting

  • 2

    (8-oz.) cans crescent dough sheets

  • 1/2 c.

    Nutella

  • 1/4 c.

    (30 g.) confectioners' sugar

  • 2 tbsp.

    whole milk

  • 1 tbsp.

    raspberry jam

  • Pink food coloring

Equipment Needed

  • A 2" heart-shaped cookie cutter

Directions

  1. Arrange a rack in center of oven; preheat to 350°. On a lightly floured surface (you will need enough space to roll out both cans of dough), roll out one can of crescent dough to a 12" x 10" rectangle. Repeat with remaining can of dough. Using a paring knife, cut a large heart shape into both rectangles, making sure they’re about the same size; discard scraps or reserve for another use.

  2. Place one heart on a parchment-lined baking sheet. Using an offset spatula, spread Nutella across heart, leaving a 1/2" border on all sides. Place second heart on top.

  3. Press heart-shaped cookie cutter into the center of the heart to make an indent without cutting all the way through. Using a paring knife, cut thin strips starting from the edge of the heart indent, extending all the way through the edge. The strips will be around 1/4" at the base and 1/2" at the top, and you'll end up with about 24 total.

  4. Carefully twist each strip 5 to 6 times without breaking it off. Lay each strip back down in its original position to maintain the heart shape.

  5. Bake pull-apart heart until golden brown, about 12 minutes. Let cool 5 minutes.

  6. In a small bowl, mix confectioners’ sugar, jam, milk, and 1 to 2 drops pink food coloring, adding more food coloring until desired color is reached. Drizzle over heart.

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