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Cherry and Chocolate Pastry Hearts
Ingredients
-
1/2
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
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
- 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.
- Note *Heat fudge topping if too thick to drizzle.
Nutrition Facts
(Cherry and Chocolate Pastry Hearts)
- Servings Per Recipe 8,
- Calories 216,
- Protein (gm) 2,
- Carbohydrate (gm) 27,
- Fat, total (gm) 12,
- Cholesterol (mg) 1,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 41,
- Vitamin C (mg) 40,
- Sodium (mg) 123,
- Calcium (DV %) 81,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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