Chocolate Cherry Heart
Ingredients
- 1 package (15 ounces) refrigerated pie pastry
- 2 teaspoons all-purpose flour
- 1 egg white, beaten
- 1/4 cup ground almonds
- 2 tablespoons sugar
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners’ sugar
- 1/4–1/2 teaspoon almond extract
- 1/2 cup heavy whipping cream
- 1 jar (16 ounces) hot fudge ice cream topping
- 2 cans (21 ounces each) cherry pie filling
Directions
Let pastry stand at room temperature for 15–20 minutes. Unfold pastry and place each circle on an ungreased baking sheet. Sprinkle each with 1 teaspoon flour; turn over. Using a 9-inch paper heart pattern, cut out a heart from each circle. Prick pastries all over with a fork. Brush with egg white.
Combine almonds and sugar; sprinkle over pastries. Bake at 450 degrees for 7–9 minutes or until lightly browned. Carefully slide crusts onto wire racks to cool.
In a mixing bowl, combine the cream cheese, confectioners' sugar and almond extract; beat until smooth. Add cream; beat until thickened.
Place one crust on a serving plate; spread with half of fudge topping. Carefully spread with half of the cream cheese mixture; top with half of the cherry pie filling. Top with remaining crust, fudge topping and cream cheese mixture. Spoon remaining cherry pie filling to within 1-inch of edges.
Chill until set. Refrigerate leftovers.
