Puff Pastry Hearts
Pretty for Valentine's Day
Ingredients
- 3/4 c. sugar, divided
- 3 Tbls. cornstarch
- 1/4 t. salt
- 6 egg yolks, beaten
- 1-1/2 c. milk
- 1/2 - 1 t. rum extract (or almond)
- 1/2 t. vanilla extract
- 1-1/2 c. heavy whipping cream
- 2 pkgs. frozen puff pastry, thawed (1 pkg. = 18 hearts; 9 to a sheet)
- 10 oz. jar seedless raspberry jam (good quality)
- 2 cups fresh raspberries
- powdered sugar, garnish
Instructions
In a bowl, whisk 1/2 c. sugar, cornstarch, salt and egg yolks.
In a large saucepan, bring the milk and remaining sugar to a boil; remove from heat. Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.
In a large mixing bowl, beat the cream until soft peaks form. Fold into custard. Cover and refrigerate until serving.
Roll out pastry on a lightly floured surface. Cut with a 3-1/2-inch heart shaped cookie cutter. Place 1 inch apart on parchment paper lined baking sheets.
Bake at 400 degrees for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves.
Garnish with raspberries and powdered sugar.
NOTE: Makes 3 dozen