1 package (17.3 ounces) frozen puff pastry, thawed
3 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
2 cups heavy whipping cream
1 teaspoon vanilla extract, divided
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1 Preheat oven to 400°. Cut an 11-in. heart-shaped pattern out of parchment or waxed paper.
2 On a lightly floured surface, roll each pastry sheet into a 12-in. square. Using pattern and a sharp knife, cut a heart from each sheet; place on greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks to cool completely.
3 In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 5 minutes. In another bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form; lightly fold into pudding.
4 Split each pastry heart into two layers; reserve one of the top layers. Place one of the remaining layers on a serving plate; spread with a third of the pudding mixture. Repeat twice; top with reserved layer.
5 Mix confectioners' sugar, water, almond extract and remaining vanilla until smooth; spread over top pastry.
6 In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe or drizzle over top as desired. Refrigerate until set.
Prize winning recipe.
Prep: 30 min. + chilling Bake: 15 min.
Makes 12 servings
1 piece: 488 calories, 29g fat (14g saturated fat), 50mg cholesterol, 252mg sodium,