Directions:
- Preheat oven to 400 degrees.
- Unfold puff pastry sheet onto lightly floured surface. Cut out 10 hearts from pastry with heart shaped cookie cutter. Place on ungreased baking sheet.
- Combine egg yolk and water in small bowl; beat lightly with fork until well blended. Brush evenly onto pastry cutouts, covering completely. Bake 10 to 12 minutes or until golden brown. Cool on wire rack.
- Carefully split each heart horizontally in half; set aside.
- Combine pie filling and extract in medium saucepan. Cook over low heat, stirring occasionally, until heated through.
- Spoon about 1 tablespoon fudge topping onto each of 10 dessert plates. Place bottom halves of hearts on plates; top evenly with pie filling mixture and top with whipped topping. Replace top halves of hearts. Drizzle evenly with remaining fudge topping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.93 Kcal (2294 kJ) | ||
| Calories from fat | 514.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.12g | 88% | |
|---|---|---|---|
| Cholesterol | 19.44mg | 6% | |
| Sodium | 47.6mg | 2% | |
| Potassium | 67.93mg | 1% | |
| Total Carbs | 9g | 3% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 625.45 Kcal (2619 kJ) | ||
| Calories from fat | 586.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.2g | 88% | |
|---|---|---|---|
| Cholesterol | 22.19mg | 6% | |
| Sodium | 54.33mg | 2% | |
| Potassium | 77.54mg | 1% | |
| Total Carbs | 10.27g | 3% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 1.94g | 3% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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