STRAWBERRY HEART PILLOWS
Show your family you love them with our Strawberry Heart Pillows recipe. These tasty Strawberry Heart Pillows are drizzled with melted chocolate.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on baking sheet.
- Bake 20 min. or until golden brown. Remove to wire racks; cool completely.
- Cut each heart horizontally in half. Spread 1 tsp. jam onto bottom half of each heart; top with 1 Tbsp. COOL WHIP and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 6 g, Protein 1 g
STRAWBERRY PILLOWS
Make cookie trays extra special with these mini pie look-alikes stuffed with sweet strawberry preserves. Yum! -Amy Sauerwalt, Columbia, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 36mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
FRAISIER (STRAWBERRY CREAM CAKE)
The frasier cake brings together tender sponge cake, luxurious pastry cream, and ripe, juicy strawberries in a classic French dessert.
Provided by Eric Kayser
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
- Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
- Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
- Carefully peel the parchment paper from the cake.
- Using the cake ring, cut out two circles from the cake.
- Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
- Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
- Place the cake ring on a serving plate and place one cake circle on the bottom.
- If necessary, briefly rinse the strawberries and pat them dry on paper towels.
- Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
- Cover the strawberries with a little of the pastry cream to seal them against the ring.
- Hull the remaining ones and place in the center of the cake.
- Cover the layer of strawberries with some of the pastry cream.
- Place the second cake disk on top.
- Evenly spread a thin layer of the pastry cream on top.
- Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
- Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
- Refrigerate overnight. Just before serving, carefully remove the ring.
STRAWBERRY HEART PILLOWS
Make and share this Strawberry Heart Pillows recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 16 hearts
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F Roll out pastry on lightly floured surface to 10-inch square. Cut into 16 heart shapes with 2-inch cookie cutter. Place on ungreased baking sheet.
- Bake 10 minutes. Remove to wire rack; cool completely.
- Cut each heart horizontally in half. Spread 1 teaspoons jam onto bottom half of each heart; top with 1 tablespoons of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.
- MAKE AHEAD: Cooled baked pastry hearts can be stored in tightly covered container at room temperature up to 3 days. Use to assemble desserts as directed.
- HOW TO MELT AND DRIZZLE CHOCOLATE: Place 1 square chocolate in microwaveable bowl. Microwave on MEDIUM 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Pour into resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over desert as desired.
Nutrition Facts : Calories 154.3, Fat 10.1, SaturatedFat 4.1, Cholesterol 13.7, Sodium 45.1, Carbohydrate 15, Fiber 0.5, Sugar 5.7, Protein 1.5
STRAWBERRY HEART PILLOWS
Ready-made puff pastry and whipped topping are the shortcut ingredients in these darling pillowy treats.
Provided by traveling baker
Categories Dessert
Time 10h20m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Unfold pasty. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
- Bake 20 minutes, or until golden brown. Remove to wire racks; cool completely.
- Cut each heart horizontally in half. Spread 1 teaspoons of the jam onto bottom half of each heart; top with 1 tablespoons of the whipped toping and a strawberry slice. Cover with tips of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.
Nutrition Facts : Calories 145.9, Fat 9.2, SaturatedFat 3.5, Cholesterol 10.3, Sodium 44.2, Carbohydrate 14.9, Fiber 0.5, Sugar 5.8, Protein 1.4
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
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