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Cherry and Chocolate Pastry Hearts

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

Cherry and Chocolate Pastry Hearts

Ingredients

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)

    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

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