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.
Review this recipe