Almond Heart Napoleons
|Frozen puff pastry||17 1⁄4 Ounce (1 Package)|
|Half and half/Milk||1 1⁄4 Cup (20 tbs)|
|Almond liqueur||2 Tablespoon|
|Instant pudding and pie filling||18 Ounce (1 Package, Jell-O Brand)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Hot water||2 Teaspoon|
|Semi-sweet chocolate square||1 Ounce, melted (Baker's Brand)|
THAW puff pastry as directed on package.
Preheat oven to 350°.
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 over hearts.
Before glaze dries, drizzle chocolate on top to form thin lines.
Draw wooden pick through chocolate to make design.
Chill until ready to serve.