Puff Pastry Hearts
Ready In: 1 hr 10 mins
Serves: 36
Ingredients
- 3⁄4 cup sugar, divided
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 6 egg yolks, beaten
- 1 1⁄2 cups milk
- 1⁄2-1 teaspoon rum extract
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 cups heavy whipping cream
- 2 (17 1/3ounce) packages frozen puff pastry, thawed
- 1 (12 ounce) jar seedless raspberry preserves
- 2 cups fresh raspberries
- confectioners' sugar
Directions
- In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks.
- In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat.
- Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.
- In a large mixing bowl, beat the cream until soft peaks form.
- Fold into custard.
- Cover and refrigerate until serving.
- Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter.
- Place 1 inches apart on parchment paper-lined baking sheets.
- Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates.
- Split puff pastry hearts in half.
- Place bottom halves on plates; spread each with 2 tablespoons of filling.
- Replace tops; drizzle with remaining preserves.
- Garnish with raspberries and confectioners' sugar.
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