Almond Heart Napoleons

Title:
Almond Heart Napoleons

Yield:
24 Servings

Categories:
Dessert




Ingredients:





     1 pk (17.25-oz) frozen puff


          -pastry sheets


 1 1/4 c  Cold Half-and-Half or milk


     2 tb Almond liqueur


     1 pk (4-serving size) Jell-O


          -instant pudding and pie


          -filling; French vanilla or


          -vanilla flavor


   1/2 c  Confectioners sugar


     2 ts (about) hot water


     1    Square Baker's semi-sweet


          -chocolate; melted






  THAW puff pastry as directed on package. Preheat oven to 350 degrees.


 Unfold pastry. Using 2-inch heart-shaped cookie cutter, cut each sheet into


 12 hearts. Bake on ungreased baking sheets for 20 minutes or until golden.


 Remove from baking sheets. Cool on racks. When pastry is completely cooled,


 split each heart horizontally in half.


 


  POUR half and half and liqueur into small bowl. Add pudding mix.  Beat


 with wire whisk until well blended, 1 to 2 minutes. Chill 10 minutes.


 


  SPREAD about 1 tablespoon of the pudding mixture onto bottom half of each


 pastry; top with remaining pastry half.


 


  STIR together confectioners sugar and hot water in small bowl to make thin


 glaze. Spread opver hearts. (If glaze becomes too thick, add more hot water


 until glaze is ot desired consistency.) Before glaze dries, drizzle


 chocolate on top to form thin lines. Draw wooden pick through chocolate to


 make design. Chill until ready to serve.


 


  NOTE: 1/2 teaspoon almond extract may be substituted for 2 tablespooops


 almond liqueur.


 


  NOTE: Pastry may be cut and baked 1 day ahead. Assemble recipe no more


 than 6 hours before serving.


 


  MAKES 2 dozen pastries, Prep time: 30 minutes, Baking time: 20 minutes


 


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 Downloaded from Glen's


 MM Recipe Archive, http://www.erols.com/hosey.