RECIPE FROM "THE
CHERRY AND CHOCOLATE HEART
(February, 2000 "Recipe of the Month")
(Start dessert preparations by thawing the puff pastry as directed on the package )
1/2 of a 17 1/4-ounce package frozen puff pastry (1 sheet), thawed
3/4 cup cherry pie filling
8 teaspoons fudge ice-cream topping
2 tablespoons chopped nuts
On a lightly floured surface, unfold thawed pastry.
Using a 3-1/2- to 4-inch heart-shaped cookie cutter, cut pastry into shapes, discarding pastry scraps or reserving for another use.
Place pastry hearts on an ungreased baking sheet.
Bake in a 375° F. oven for 15 to 18 minutes or till puffed and golden. Cool on racks.
Split hearts horizontally; fill each with some of the pie filling.
Place hearts on dessert plates. Drizzle with fudge topping;*
S prinkle with nuts. Serve immediately.
YIELD: 8 servings
*Note: Heat fudge topping if too thick to drizzle.