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Wednesday, February 6, 2013

Puff Pastry Hearts

Recipe from Taste of Home Magazine

Maryn and I made this dessert for Daddy on Valentine's Day last year.  He LOVES raspberries.  It's time consuming but so cute.  And the custard filling inside alone is worth it!  To make it look more elegant I suggest trying to find raspberries that are fresh.  I had to work with what I had but it didn't detract from the taste at all.

Puff Pastry Hearts

36 Servings
Prep: 1 hour + chilling 
Bake: 10 min./batch + cooling

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups milk
6 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

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.

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

In a large bowl, beat cream until soft peaks form. Fold into custard.

© Taste of Home 2012

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