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Cherry and Chocolate Pastry Hearts

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

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 216,
  • Fat, total (g) 12,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 27,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (RE) 41,
  • vit. C (mg) 40,
  • sodium (mg) 123,
  • calcium (mg) 81,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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