Cherry and Chocolate Pastry Hearts
- 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.
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)
- Per serving:
- 216 kcal cal.,
- 12 g fat
- (1 g sat. fat,
- 1 mg chol.,
- 123 mg sodium,
- 27 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet