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Almond Heart Napoleons

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
1-1/4 cups cold half-and-half
1/2 tsp. almond extract
1 oz. BAKER'S Semi-Sweet Chocolate
1/2 cup powdered sugar
2 tsp. hot water


Heat oven to 350F. Unfold 1 pastry sheet; cut into 12 hearts with 2-inch cookie cutter. Place, 2 inches apart, on baking sheet. Repeat on second baking sheet with remaining pastry sheet. Bake 20 min. or until golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely. Meanwhile, beat pudding mix, half-and-half and extract with whisk 2 min. Refrigerate until ready to use. Melt chocolate as directed on package. Split pastry hearts horizontally in half; fill with pudding mixture, adding about 1 Tbsp. to each. Mix sugar and hot water until blended; spread on tops of hearts. Let stand until almost set. Drizzle with chocolate; swirl gently with toothpick.

Source: www.kraftrecipes.com