Puff Pastry Hearts

TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling

MAKES: 36 servings

Ingredients

• 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

Directions

1. 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. 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. 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. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
5. 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. Yield: 3 dozen.