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    Recipe: cherry and chocolate pastry hearts

    Frozen Desserts Articles

    Cherry and Chocolate Pastry Hearts

    All it takes is 4 ingredients to show someone how much you care with these heart-shaped dessert stacks.

    1/2 of a 17 1/4-ounce package frozen puff
    pastry (1 sheet), thawed
    3/4 cup cherry pie filling
    8 teaspoons fudge
    Ice-cream topping
    2 tablespoons chopped nuts

    On a lightly floured surface, unfold thawed pastry. Using a 3 1/2- to 4-inch heart-shaped cookie cutter, cut pastry into shapes, discarding pastry scraps or reserving for another use. Place pastry hearts on an ungreased baking sheet. Bake in a 375 degree F oven for 15 to 18 minutes or until puffed and golden. Cool on racks.

    Split hearts horizontally; fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping;* sprinkle with nuts. Serve immediately. Makes 8 servings.

    Note: Heat fudge topping if too thick to drizzle.

    Make-Ahead Tip: Prepare pastry hearts; cool. Place in airtight freezer container; place crumbled paper towels around hearts to prevent breaking. Seal, label, and freeze up to 2 weeks. Thaw at room temperature before serving.