1/4 sheet of ready rolled puff pastry

1/4 cup Tims Dairy Greek style Raspberry yogurt

Heart shaped sprinkles



  1. Preheat the oven to 180C
  2. Using a heart shaped cookie cutter, cut four hearts off a puff pastry sheet
  3. Spread raspberry yogurt on two hearts and cover with the remaining two hearts. Using a fork, gently seal and make a pattern around the edges
  4. Bake for 12-15 minutes until golden on top. Let them cool completely
  5. Garnish with more yogurt and sprinkles and serve

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