Valentine’s Day often means bouquets of beautiful flowers and luscious boxes of chocolate. What about combining the two? With a store-bought pie crust, you can easily make these simple and beautiful pasty flowers filled with rich, dark chocolate and topped with sweet raspberry jelly for Valentine’s Day. Folks will think you went to a fancy French patisserie when they are very easy to make at home. Check it out!
Store-Bought Pie Crust
I love the rich, buttery taste of homemade pie crust like the one I made with Martha Stewart for my Double Chocolate Chess Pie, but let’s face it — unrolling a box of store-bought pie crust is pretty darn easy. (You can watch the video of that Chess Pie segment here.)
The best part about these Dark Chocolate Raspberry Pastry Flowers for Valentine’s Day is that they are super simple and a showstopper! The pie crust is filled with smooth and creamy rich, bittersweet chocolate that melts in the hot oven, topped with cane sugar that becomes crunchy and crispy as it bakes, dusted with confectioners sugar that simply melts in your mouth, and then garnished with bursts of sweet-tart raspberry jelly. It’s pie crust pastry perfection.
Martha, Martha, Martha
Speaking of Martha — you can eyeball things and be more freeform when making these Dark Chocolate Raspberry Pastry Flowers, but it is more precise if you pull out your kitchen ruler. There’s no need to be too uptight about measurements! Just remember the goal is to create one square then cut that square into four smaller squares. I am certain you are going to love these Valentine’s Day treats.
How-To Make Dark Chocolate Raspberry Pastry Flowers Video
There’s a step-by-step video on my YouTube channel on how to make my Dark Chocolate Raspberry Pastry Flowers. I am absolutely in love with them! I hope you and your sweeties enjoy them for Valentine’s Day, too.
Bon Appétit, Y’all
Virginia Willis
PS Do you need even MORE chocolate for Valentine’s Day? Take a look at these No-Bake Chocolate Peanut Butter Bites and my Chocolate Pots de Crème — with a deep dive on how chocolate is made!
Dark Chocolate Raspberry Pastry Flowers
Ingredients
- 1 large egg
- 2 tablespoons water
- Pinch of Kosher salt
- 2 sheets of store-bought pie crust
- 20 bittersweet chocolate chips
- 8 tablespoons cane sugar, granulated sugar, or sanding sugar
- 1/4 cup confectioners sugar
- 2 tablespoons raspberry jelly
Instructions
- In a small bowl whisk together the egg, water, and salt. Line a baking sheet with a nonstick silicone baking mat or parchment paper. Set both aside.
- Roll out one sheet of the store-bought pie crust. Using a knife or pizza cutter, trim off the round parts of the circle to make a 7 x 7-inch square. (You can be precise and get your Martha on and use a ruler or be more free form; it’s up to you.)
- Using one of the scraps of dough, punch out or cut out 4 small hearts. Set the hearts aside.
- Cut the square into 4 equal squares. (If you’re being precise, that’s 3 1/2 x 3 1/2-inches.)
- Using a paring knife, at the halfway point on each side of the square, cut towards the center without cutting through the center. Brush the square with reserved egg wash.
- Place 4 chocolate chips in the center. Place the 5th on the top in center of the 4 chips. Fold the four corners into the center, but not completely covering the chips to create 4 triangles surrounding the center of chips.
- Starting with one of the triangles, bring the points towards one another to form a petal and pinch to seal. Repeat with the remaining 3 triangles.
- Brush one of the hearts on both sides with egg wash and place the heart in the center of the flower, covering the chips. Transfer to the prepared baking sheet. Repeat with remaining ingredients to create 8 flowers total.
- Heat the oven to 400F. Transfer the baking sheet to the refrigerator and chill the dough in until cold and firm, about 15 minutes. Brush with (yes, you guessed it) egg wash. Sprinkle each flower with about 1 tablespoon of sugar.
- Transfer to the heated oven and bake until the flowers are golden brown, about 15 minutes. Remove to a rack to cool slightly.
- Working with one flower at a time, using a piece of paper or paper towel cut in the shape of a heart cover the center and sprinkle with confectioners sugar.
- Using a pastry bag fitted with a round top or a food storage bag with the tip snipped off, pipe raspberry jelly into the four petals. Serve with love.
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