Cherry and Chocolate Pastry Hearts

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Cherry and Chocolate Pastry Hearts
Makes: 8 servings
Prep: 15 mins Bake: 15 mins
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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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