Puff Pastry Hearts Recipe
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 6 egg yolks, lightly beaten
- 1/2 to 1 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 1-1/2 cups heavy whipping cream
- 2 packages (17.3 ounces each) frozen puff pastry, thawed
- 1 jar (12 ounces) seedless raspberry preserves
- 2 cups fresh raspberries
- Confectioners' sugar
- 1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
- 2. Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled.
- 3. In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter.
- 4. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- 5. 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. Yield: 3 dozen.
1 each: 163 calories, 9g fat (4g saturated fat), 50mg cholesterol, 71mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein
Reviews for Puff Pastry Hearts
"I made these for Valentine's Day last year. I always make a special dinner on Valentine's Day and find an extra special dessert to go with it. It beats going to crowded restaurants--I'd rather just stay home and "fancy" things up a bit. Anyway, both my husband & I were highly satisfied with this dessert. Although they were time consuming, I didn't mind in the least. I followed the recipe to a "T" & they came out beautifully, just as the photo depicts."