Strawberry Heart Pillows

[rtebalt]

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/3 cup strawberry jam or preserves
1 cup thawed cool whip whipped topping, divided
4 large strawberries, each cut into 4 slices
1 square baker’s semi-sweet chocolate, melted

make it
preheat oven to 350°F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter.

Place on ungreased baking sheets.

BAKE 20 min. or until golden brown. Remove to wire racks; cool completely.

CUT each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of each heart; top with 1 Tbsp.

of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate.

Serve immediately. Or, cover and refrigerate up to 1 hour.
Kraft Kitchens Tips
How to Melt and Drizzle ChocolatePlace 1 unwrapped square chocolate in microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec.

Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over dessert as desired.

How to Thaw cool whip whipped toppingplace unopened 8-oz. tub of whipped topping in the refrigerator for 4 hours. Do not thaw in the microwave.

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