From Paulette Vickery's Recipe Collection

JELLO: ALMOND HEART NEPOLIONS

desserts

1 pkg puff pastry, 17.25oz
1 1/4 cup cold milk
2 teaspoon almond liquor
1 pkg french vanilla pudding, smal
1/2 cup powdered sugar
2 teaspoon hot water
1 each square simisweet chocolate

Thaw puff pastry, and preheat oven to 350 degrees. Unfold pastry. Using 2 inch heart shaped cookie cutter, cut each sheet into 12 hearts. Bake on ungreased baking sheet, 20 minutes, or until golden. Remove from baking sheets, and cool on wire racks. Split each heart horizontally in half. Pour milk and liquor into small bowl, and add pudding mix. Beat with a wire whisk until well blended, 1-2 minutes. Chill, 10 minutes. Spread about 1 tablespoon of pudding mixture onto bottom half of each pastry. Top with remaining pastry half. Stir together, powdered sugar, and hot water in small bowl, to make a thin glaze. Spread over hearts. If glaze becomes to thick, add more hot water until glaze is of desired consistency. Before glaze dries, drizzle melted chocolate onto top to form a thin line. Draw wooden pick through chocolate to make a design. Chill until ready to serve. Pastry may be cut and baked 1 day ahead. Assemble recipe no more than 6 hours before serving.

Yield: 24 servings




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