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King Kullen

Blended Hazelnut Frappe

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Almond Heart Napoleons

Servings: 24

Ingredients

  17 oz frozen ready-to-bake puff pastry sheets (1 package)

  1-1/4 cups cold half-and-half

  2 Tbs almond flavored liqueur or 1/2 tsp. almond extract

  1 pkg JELL-O French Vanilla or Vanilla Flavor Instant Pudding & Pie Filling (4-serving size)

  2 tsp hot water

  1/2 cup powdered sugar

  1 square BAKER'S Semi-Sweet Baking Chocolate, melted

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Directions

Thaw pastry at room temperature 20 minutes. Unfold. Using 2-inch heart shaped cookie cutter, cut each sheet into 12 hearts. Place on ungreased cookie sheets. Bake at 350°F for 20 minutes or until golden brown. Remove from cookie sheets; cool completely on wire racks. Split each heart in half horizontally.

Pour half-and-half and liqueur into mixing bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes or until well blended. Refrigerate about 10 minutes.

Spread about 1 tablespoon of the filling mixture onto bottom half of each dessert; top with remaining pastry halves.

Stir hot water into powdered sugar to make a thin glaze. Spread on top of hearts. (If glaze becomes too thick, add more hot water until reaching desired consistency.) Before glaze dries, drizzle chocolate on top to form thin lines. Draw wooden pick through chocolate to make design.