Ingredients
- 1 egg
- 1 tablespoon water
- 6 tablespoons red decorating sugar
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
How to Make It
- Beat the egg and water in a small bowl with a fork.
- Sprinkle 2 tablespoons sugar on the work surface. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with the egg mixture and sprinkle with 1 tablespoon sugar. Roll up 2 opposite short sides towards the center, leaving a 1/2-inch space in the center. Fold the pastry in half, placing one roll on top of the other. The 2 rolls on one side form the top of the heart. Pinch the center along the length of the opposite side to form the point of the heart. Wrap the roll in plastic wrap and refrigerate for 30 minutes. Repeat with the remaining pastry sheet.
- Heat the oven to 400°F. Cut each roll into 18 (about 1/2-inch) slices. Place the pastries, cut-side down, onto 2 baking sheets.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Surf and Turf Temptation
Mediterranean Passion
Love Birds
Garden of Eden
Lust for Lobster
Ingredients
- Two 9" Frozen Pie Crusts, defrosted
- 1 Jar of Blueberry Jam
- 1 Egg
- ½ Cup Icing Sugar (heaping)
- 2 Tablespoons Milk
Instructions
- Preheat the oven to 350F.
- Remove the defrosted pie crusts from the tin and carefully place on the counter.
- Use a rolling pin to gently flatten them out (but don't roll them thinner).
- Using a heart shaped cookie cutter, cut 10 hearts out of each pie crust.
- Place half the hearts on a silicon baking mat. Set the other half aside.
- Add a generous spoonful of blueberry jam to the middle of each heart.
- Beat the egg and add a small splash of water to it.
- Using your finger (or a small brush), spread the egg on the heart so that it completely covers all of the exposed crust around the jam.
- Place another heart over top of the jam and gently press down with your fingers to line it up and start sealing it.
- Press down around the edges with a fork to seal it all in.
- Brush the egg mixture on top of each of the hearts.
- Bake at 350F for 20 to 30 minutes. Keep watching. Mine were done at about 23 minutes.
- For the glaze, add the icing sugar to a bowl, and slowly stir in the milk until it's a smooth, slightly runny consistency. Drizzle over the hearts while they are still warm.
