Almond Heart Napoleons

Prep: 40 min | Total: 1 hr 10 min | Yield: 24 servings

Ingredients

• 1 (17.3 ounce) package frozen puff pastry sheets
• 1 1/4 cups cold Half-and-Half
• 2 tablespoons almond-flavored liqueur or 1/2 teaspoon almond extract
• 1 (4 serving) box Jell-O French Vanilla or Vanilla Flavor Instant Pudding & Pie Filling
• 2 teaspoons hot water
• 1/2 cup powdered sugar
• 1 square Baker's Semi-Sweet Baking Chocolate, melted

Instructions

1. Thaw pastry at room temperature for 20 minutes.
2. Heat oven to 350 degrees F.
3. Unfold pastry. Using 2-inch heart shaped cookie cutter, cut each sheet into 12 hearts. Place on ungreased baking sheets.
4. Bake for 20 minutes or until golden brown.
5. Remove from baking sheets; cool completely on wire racks.
6. Split each heart in half horizontally.
7. Pour Half-and-Half and liqueur into medium bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Refrigerate for 10 minutes.
8. Spread about 1 tablespoon of the pudding mixture onto bottom half of each heart; top with remaining pastry halves.
9. Stir hot water into powdered sugar to make a thin glaze. Spread on top of hearts. (If glaze becomes too thick, add more hot water until reaching desired consistency.)
10. Before glaze dries, drizzle chocolate on top to form thin lines. Draw wooden pick through chocolate to make design.

Notes

Special Extra: Garnish with fresh strawberries.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company