Cherry Filled Hearts
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 0.5 (17 1/4 ounce) package frozen puff pastry sheets, thawed (1 sheet)
- 1 egg yolk
- 1 teaspoon water
- 1 (21 ounce) can cherry pie filling
- 1⁄4 teaspoon almond extract
- 1 cup hot fudge topping, heated, divided
- 2 1⁄2 cups thawed frozen non-dairy topping
directions
- Preheat oven to 400 degrees.
- Unfold puff pastry sheet onto lightly floured surface. Cut out 10 hearts from pastry with heart shaped cookie cutter. Place on ungreased baking sheet.
- Combine egg yolk and water in small bowl; beat lightly with fork until well blended. Brush evenly onto pastry cutouts, covering completely. Bake 10 to 12 minutes or until golden brown. Cool on wire rack.
- Carefully split each heart horizontally in half; set aside.
- Combine pie filling and extract in medium saucepan. Cook over low heat, stirring occasionally, until heated through.
- Spoon about 1 tablespoon fudge topping onto each of 10 dessert plates. Place bottom halves of hearts on plates; top evenly with pie filling mixture and top with whipped topping. Replace top halves of hearts. Drizzle evenly with remaining fudge topping.
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RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island