1/2 (17.3-ounce) package Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
3 tablespoons prepared caramel topping
3 tablespoons blanched, sliced almonds
OR
3 tablespoons shredded sweetened coconut
Servings: 12
1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF.
2. Unfold pastry on lightly floured surface. Roll into 10 × 14-inch rectangle. Using a 3 1/2-inch heart-shaped cookie cutter, cut out 12 hearts. Place on baking sheet. Brush with caramel topping; sprinkle with almonds or coconut. Bake 10 minutes or until puffed and golden; cool on a wire rack.
Yield: 12 heart cookies
Preparation Time: 20 minutes
Bake Time: 10 minutes
Notes: Thaw Time: 30 minutes
VARIATIONS
Walnut-Orange Hearts:
Brush unbaked hearts with 3 tablespoons orange marmalade; sprinkle with 3 tablespoons chopped walnuts. Bake 10 minutes or until puffed and golden; cool on a wire rack.
Ice-Cream Hearts:
Sprinkle unbaked hearts with 2 tablespoons granulated sugar. Bake 10 minutes or until puffed and golden; cool on a wire rack. Split pastries into 2 layers. Place a small scoop of ice cream in center of each bottom layer; cover with top half. Drizzle with melted chocolate, if desired
3 tablespoons prepared caramel topping
3 tablespoons blanched, sliced almonds
OR
3 tablespoons shredded sweetened coconut
Servings: 12
1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF.
2. Unfold pastry on lightly floured surface. Roll into 10 × 14-inch rectangle. Using a 3 1/2-inch heart-shaped cookie cutter, cut out 12 hearts. Place on baking sheet. Brush with caramel topping; sprinkle with almonds or coconut. Bake 10 minutes or until puffed and golden; cool on a wire rack.
Yield: 12 heart cookies
Preparation Time: 20 minutes
Bake Time: 10 minutes
Notes: Thaw Time: 30 minutes
VARIATIONS
Walnut-Orange Hearts:
Brush unbaked hearts with 3 tablespoons orange marmalade; sprinkle with 3 tablespoons chopped walnuts. Bake 10 minutes or until puffed and golden; cool on a wire rack.
Ice-Cream Hearts:
Sprinkle unbaked hearts with 2 tablespoons granulated sugar. Bake 10 minutes or until puffed and golden; cool on a wire rack. Split pastries into 2 layers. Place a small scoop of ice cream in center of each bottom layer; cover with top half. Drizzle with melted chocolate, if desired
Last edited by a moderator:
