Almond Heart Napoleons

Ingredients

• 0.5 tsp almond extract 
• 1.3 cups half-and-half cold
• 3.4 oz jell-o vanilla flavor pudding french instant
• 0.5 cup powdered sugar 
• 17.3 oz puff pastry frozen thawed (2 sheets)
• 1 oz baker's semi-sweet chocolate 
• 2 tsp water hot

Equipment

• baking sheet
• oven
• whisk
• toothpicks
• cookie cutter

Directions

1. Heat oven to 350F.
2. Unfold 1 pastry sheet; cut into 12 hearts with 2-inch cookie cutter.
3. Place, 2 inches apart, on baking sheet. Repeat on second baking sheet with remaining pastry sheet.
4. Bake 20 min. or until golden brown. Cool 1 min. on baking sheets.
5. Remove to wire racks; cool completely.
6. Meanwhile, beat pudding mix, half-and-half and extract with whisk 2 min. Refrigerate until ready to use.
7. Melt chocolate as directed on package. Split pastry hearts horizontally in half; fill with pudding mixture, adding about 1 Tbsp. to each.
8. Mix sugar and hot water until blended; spread on tops of hearts.
9. Let stand until almost set.
10. Drizzle with chocolate; swirl gently with toothpick.