Ingredients
1/2 of a 17-1/4-oz. package frozen puff pastry (1 sheet), thawed
3/4 C. cherry pie filling
8 tsp. fudge ice-cream topping
2 Tbs. chopped nuts
Directions
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 degree oven for 15 to 18 minutes or until puffed and golden. Cool on racks. Split hearts horizontally; fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping and sprinkle with nuts. Serve immediately.
Yield: 8 servings
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.
