Name: Puff Pastry Hearts
Prep time: 1 h
Cook time: 1 h
Yield: 3
Ingredients: 3/4 cup sugar -; 3 tablespoons cornstarch -; 1/4 teaspoon salt -; 1-1/2 cups milk -; 6 large egg yolks, lightly beaten -; 1/2 to 1 teaspoon rum extract -; 1/2 teaspoon vanilla extract -; 1-1/2 cups heavy whipping cream -; 2 packages (17.3 ounces each) frozen puff pastry, thawed -; 1 jar (12 ounces) seedless raspberry preserves -; 2 cups fresh raspberries -; Confectioners' sugar -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Puff Pastry Hearts

1. 3/4 cup sugar -

2. 3 tablespoons cornstarch -

3. 1/4 teaspoon salt -

4. 1-1/2 cups milk -

5. 6 large egg yolks, lightly beaten -

6. 1/2 to 1 teaspoon rum extract -

7. 1/2 teaspoon vanilla extract -

8. 1-1/2 cups heavy whipping cream -

9. 2 packages (17.3 ounces each) frozen puff pastry, thawed -

10. 1 jar (12 ounces) seedless raspberry preserves -

11. 2 cups fresh raspberries -

12. Confectioners' sugar -

How to cook deliciously - Puff Pastry Hearts

1. Stage

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

2. Stage

Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled.

3. Stage

In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter.

4. Stage

Place 1 in. apart on parchment-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

5. Stage

Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves. Garnish with raspberries and confectioners' sugar.