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Puff Pastry Hearts Recipe

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This recipe for Puff Pastry Hearts, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Matranga
Added: Friday, June 12, 2009


3/4 cup sugar, divided use
3 T. cornstarch
1/4 tsp. salt
6 egg yolks, beaten
1 1/2 cups milk
1/2 to 1 tsp. rum extract
1/2 tsp. vanilla extract
1 1/2 cups heavy whipping cream
2 pkg. frozen puff pastry, thawed
1 jar (12 oz.) seedless raspberry preserves

In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks. In a large saucepan, bring the milk and remaining sugar to a boil; remove from heat. Stir 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 large mixing bowl, beat the cream until soft peaks form. Fold into custard. Cover and refrigerate until serving.
Lay out pastry on a lightly floured surface. Cut with a 2 1/2 to 3" heart-shaped cookie cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake at 400 for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Split puff pastry hearts in half. Place bottom halves on serving plates; spread each with 2 tablespoons of filing. Replace tops; drizzle with preserves.




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