PUFF PASTRY HEARTS
These adorable cream-filled hearts are perfect for Valentine's Day or any time you want to serve a loving treat. The delightful recipe and pretty way to present it come from Sarah Vasques of Milford, New Hampshire.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- 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. , Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled. , 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. , Place 1 in. apart on parchment-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool., 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.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 71mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
EASY FRUIT-FILLED PASTRY HEART COOKIES
These EASY cookies are flaky, tender, and just delicious, whether glazed or sprinkled with sugar. If you roll it out in half batches and keep the dough cold, you will be rewarded with what has turned out to be one of my family's favorite cookies! Sprinkle with regular or coarse pastry sugar.
Provided by Ellen Bancroft Ziegler
Categories Desserts Cookies Filled Cookie Recipes
Time 3h10m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray, or line with parchment paper.
- Place the flour, butter, cream cheese, and salt in a bowl. Cut it together with 2 knives or a pastry cutter until the butter and cream cheese is the size of small peas. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours.
- Cut the dough in half and place half in the refrigerator to stay cold. Roll the other half between 2 pieces of wax paper or parchment into a sheet about 1/8 inch thick. Lift off the top sheet, and use a heart-shaped cookie cutter to cut 18 cookies. Before lifting the cutouts from the wax paper, put the dough onto a flat baking sheet and into the freezer for a few minutes to firm up the cookies. Set the 18 cookies aside. Repeat with the other half of the dough, also making 18 heart-shaped cookies.
- Place 18 cookies onto the prepared baking sheets so they don't touch. Carefully brush a little beaten egg around the top of each cookie, and spoon about 1 teaspoon of preserves into the center of the cookie. Top each with another unfilled cookie, press together around the edges, and crimp the edges with a fork to seal in the filling and make a pretty edge. Brush the tops of the filled cookies with beaten egg, and sprinkle with sugar.
- Bake in the preheated oven until the cookies are a light golden brown, 10 to 12 minutes. Cool completely before placing in containers.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 11.2 g, Cholesterol 30.7 mg, Fat 7.6 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 4.7 g, Sodium 77.6 mg, Sugar 4.3 g
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