background image

Cherry and Chocolate Pastry Hearts

image
  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
Print

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

  • Ice-cream topping

Directions:

  1. 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 until puffed and golden. Cool on racks.
  2. Split hearts horizontally; fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping;* sprinkle with nuts. Serve immediately. Makes 8.
  3. Note: Heat fudge topping if too thick to drizzle.
  4. Make-Ahead Tip: Prepare pastry hearts; cool. Place in airtight freezer container; place crumbled paper towels around hearts to prevent breaking. Seal, label, and freeze up to 2 weeks. Thaw at room temperature before serving.
  5. Servings: 8 to 10
    Source:
    Submitted by: Recipe Group Member
    Date:

You may also like