Baked puff pastry hearts are filled with almond-flavored pudding. For a pretty touch, the tops are glazed then decorated with chocolate. Serving suggestion: garnish with small fresh strawberries.
Unfold 1 pastry sheet; using a 2-inch cookie cutter, cut into 12 hearts. Place, 2 inches apart, on the baking sheet. Repeat on the second baking sheet with the remaining pastry sheet.
Bake for about 20 minutes (until golden brown).
Let cool for about 1 minute on the baking sheets. Remove to wire racks and let cool completely.
Meanwhile, beat the half-and-half, pudding mix and almond extract for about 2 minutes using a whisk. Refrigerate until ready to use.
Melt the chocolate as directed on package.
Split the pastry hearts in half horizontally; fill with the pudding mixture (about 1 tablespoon to each).
Mix the hot water with the sugar until blended, and spread on top of the pastry hearts. Let stand until almost set.
Drizzle with melted chocolate; swirling gently with a toothpick.
Nutrition Information
Calories: 100 Fat: 5 g Saturated fat: 2 g Carbohydrates: 14 g Sugar: 6 g Sodium: 100 mg Fiber: 1 g Protein: 1 g Cholesterol: 5 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-almond-napoleons-recipe/