Cherry Filled Hearts

1. 1

   Preheat oven to 400 degrees.

2. 2

   Unfold puff pastry sheet onto lightly floured surface.

3. 3

   Cut out 10 hearts from pastry with heart shaped cookie cutter.

4. 4

   Place on ungreased baking sheet.

5. 5

   Combine egg yolk and water in small bowl; beat lightly with fork until well blended.

6. 6

   Brush evenly onto pastry cutouts, covering completely.

7. 7

   Bake 10 to 12 minutes or until golden brown.

8. 8

   Cool on wire rack.

9. 9

   Carefully split each heart horizontally in half; set aside.

10. 10

    Combine pie filling and extract in medium saucepan.

11. 11

    Cook over low heat, stirring occasionally, until heated through.

12. 12

    Spoon about 1 tablespoon fudge topping onto each of 10 dessert plates.

13. 13

    Place bottom halves of hearts on plates; top evenly with pie filling mixture and top with whipped topping.

14. 14

    Replace top halves of hearts.

15. 15

    Drizzle evenly with remaining fudge topping.

No additional tips available.