Almond Heart Napoleons

By á-4202

Ingredients

• 1 pkg (17.3 oz) frozen puff pastry (2 sheets), thawed
• 1 pkg (3.4 oz) French vanilla instant pudding
• 1 1/4 cups cold half and half
• 1/2 tsp almond extract
• 1 oz semi-sweet chocolate
• 1/2 cup powdered sugar
• 2 tsp hot water

Details

Servings 24
Preparation time 40mins
Cooking time 90mins

Preparation

Step 1

1) Heat oven to 350 degrees F.

2) Unfold 1 pastry sheet; cut into 12 hearts with 2-inch cookie cutter. Place, 2 inches apart, on baking sheet. Repeat on second pastry sheet on another baking sheet.

3) Bake 20 mins or until golden brown. Cool 1 min on baking sheets. Remove to wire racks; cool completely.

4) Meanwhile, beat pudding mix, half and half and extract with whisk 2 mins. Refrigerate until ready to use.

5) Melt chocolate as directed on package. Split pastry hearts horizontally in half; fill with pudding mixture, adding about 1 TBS to each. Mix sugar and hot water until blended; spread on tops of hearts. Let stand until almost set. Drizzle with chocolate; swirl gently with toothpick.