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Fruit-Filled Pastry Hearts

Yield: 45 pastries
Prep 45 mins Cool 1 hr Bake 375°F 10 mins
Fruit-Filled Pastry Hearts
  • 1 17.3 ounce package  frozen puff pastry (2 sheets)
  • 1/3  cup  peach spreadable fruit or preserves
  • 1  teaspoon  finely shredded lemon peel
  • 1  cup  peeled and finely chopped peaches (about 2)
  • 1 8  ounce package  cream cheese, softened
  • 1/4  cup  packed brown sugar
  • 1  teaspoon  vanilla
  •  Powdered sugar
  • 1  cup  blueberries

1. Thaw and unfold puff pastry sheets onto a lightly floured surface. Using a floured, 2-inch heart-shaped cookie cutter or a sharp small knife and a heart pattern, cut pastry into about 45 heart shapes (do not reroll scraps). Place pastry hearts on an ungreased baking sheet.

2. Bake in a 375 degree F oven for 10 to 12 minutes or until puffed and golden. Cool on a wire rack. If desired, store, tightly covered, at room temperature for up to 12 hours.

3. In a small saucepan combine spreadable fruit or preserves and lemon peel. Heat and stir until melted; cool. In a large mixing bowl combine peaches and blueberries. Add spread or preserves mixture and gently toss to combine; set aside.

4. In a medium mixing bowl beat cream cheese, brown sugar, and vanilla with an electric mixer on medium-high speed until fluffy.

5. To assemble pastries, with a serrated knife, cut pastry hearts in half horizontally. Spread each of the bottom halves with about 1 teaspoon cream cheese mixture. Top each with a spoonful of fruit mixture and a pastry top. Serve immediately or cover and chill for up to 4 hours. Just before serving, lightly sprinkle with powdered sugar. Makes about 45 pastries.

From the Test Kitchen
  • Bake pastry hearts. Cool and store tightly covered up to 12 hours ahead. Assemble pastries, cover and chill for up to 4 hours ahead.

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