Cherry and Chocolate Pastry Hearts

  • 1/2 of a 17 1/4-ounce package frozen puff pastry (1 sheet), thawed
  • 3/4 cup cherry pie filling
  • 8 tsp fudge
  • Ice-cream topping
  • 2 Tbsp chopped nuts image placeholder

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° F oven for 15 to 18 minutes or until puffed and golden. Cool on racks.

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.

Note: Heat fudge topping if too thick to drizzle.

Make-Ahead Tip: 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.

Servings: 8 to 10
Submitted by: Recipe Group Member