Puff Pastry Hearts

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READY IN: 1hr 10mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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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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