Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
3 tablespoons prepared caramel topping
-
3 tablespoons blanched sliced almonds or shredded sweetened coconut
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut out 12 (3 1/2-inch) hearts using a cutter. Place the cut-outs onto a baking sheet. Brush with the caramel topping and sprinkle with the almonds.
Bake for 10 minutes or until the cookies are golden brown. Remove the cookies from the baking sheet and let cool on a wire rack for 20 minutes.
Walnut-Orange Hearts: Substitute orange marmalade for the caramel topping and chopped walnuts for the almonds.
Ice Cream Hearts: Omit the caramel topping and almonds. Sprinkle the unbaked pastry hearts with 2 tablespoons sugar. Bake and cool as directed. Split the pastries into 2 layers. Place a small scoop of ice cream onto each bottom pastry layer and top with the top pastry layer. Drizzle with melted chocolate, if desired.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Pear Tortetta
-
Ham & Broccoli Swirls
-
Cheddary Chicken & Broccoli in Pastry
-
Artichoke & Cheese Tarts
-
Spanakopita Puffs
-
Mexican Sundaes
-
Puff Pastry-Wrapped Brie
-
Double Chocolate Palmiers
-
Lemon Berry Napoleon Loaf
-
Broccoli Quiche Bites
-
Bittersweet Chocolate & Cardamom Cream Jalousie
-
Piña Colada Shells
-
Chocolate Coconut Cookies
-
Farmer’s Breakfast Tart
-
Oktoberfest Puffzels
-
Apple Roses
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?