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    Almond Heart Napoleons


    Source of Recipe


    Kraft

    List of Ingredients




    1 package ready to bake puff pastry sheets
    1 1/4 cups cold half and half
    2 tablespoons almond liqueur or 1/2 tsp. extract
    1 package french vanilla instant pudding mix (4 oz)
    2 teaspoons hot water
    1/2 cup powdered sugar
    1 ounce semisweet chocolate, melted

    Recipe



    Thaw pastry at room temperature 20 minutes. Unfold. Using 2-inch heart shaped cookie cutter, cut each sheet into 12 hearts. Place on ungreased cookie sheets. Bake at 350ºF for 20 minutes or until golden brown. Remove from cookie sheets; cool completely on wire racks. Split each heart in half horizontally. Pour half-and-half and liqueur into mixing bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes or until well blended. Refrigerate about 10 minutes.

    Spread about 1 tablespoon of the filling mixture onto bottom half of each dessert; top with remaining pastry halves. Stir hot water into powdered sugar to make a thin glaze. Spread on top of hearts. (If glaze becomes too thick, add more hot water until reaching desired consistency.) Before glaze dries, drizzle chocolate on top to form thin lines. Draw wooden pick through chocolate to make design.

 

 

 

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