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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Puff Pastry Hearts Recipe

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This recipe for Puff Pastry Hearts is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 400º 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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