Strawberry Heart Pillows

1. 1

   Preheat oven to 400F Roll out pastry on lightly floured surface to 10-inch square.

2. 2

   Cut into 16 heart shapes with 2-inch cookie cutter.

3. 3

   Place on ungreased baking sheet.

4. 4

   Bake 10 minutes.

5. 5

   Remove to wire rack; cool completely.

6. 6

   Cut each heart horizontally in half.

7. 7

   Spread 1 teaspoons jam onto bottom half of each heart; top with 1 tablespoons of the whipped topping and a strawberry slice.

8. 8

   Cover with tops of hearts.

9. 9

   Drizzle with chocolate.

10. 10

    Serve immediately, or cover and refrigerate up to 1 hour.

11. 11

    MAKE AHEAD: Cooled baked pastry hearts can be stored in tightly covered container at room temperature up to 3 days.

12. 12

    Use to assemble desserts as directed.

13. 13

    HOW TO MELT AND DRIZZLE CHOCOLATE: Place 1 square chocolate in microwaveable bowl.

14. 14

    Microwave on MEDIUM 1 minute, stirring after 30 seconds.

15. 15

    Stir until chocolate is completely melted.

16. 16

    Pour into resealable bag; seal bag.

17. 17

    Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over desert as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.