- make this recipe
- user reviews ()
Cherry and Chocolate Pastry Hearts
Ingredients
- 1/2 17 1/4ounce package frozen puff pastry (1 sheet), thawed
- 3/4 cup cherry pie filling
- 8 teaspoons fudge ice-cream topping
- 2 tablespoons chopped nuts
Directions
1. 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.
2. 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.
From the Test Kitchen
- 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.
- Heat fudge topping if too thick to drizzle.
Nutrition Facts
(Cherry and Chocolate Pastry Hearts)
- Servings Per Recipe 8,
- cal. (kcal) 216,
- Fat, total (g) 12,
- chol. (mg) 1,
- sat. fat (g) 1,
- carb. (g) 27,
- fiber (g) 1,
- pro. (g) 2,
- vit. A (RE) 41,
- vit. C (mg) 40,
- sodium (mg) 123,
- calcium (mg) 81,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
