Almond Heart Napoleons

1 17oz pkg frozen puff pastry sheets
1¼ cups Dean’s® half and half or milk
2 tbsp. almond liqueur or 1/2 tsp. almond extract
1 pkg Jell-O® Instant Pudding Pie and Filling Mix, French Vanilla or Vanilla Flavor
1/2 cups confectioners’ sugar
2 tsp. (about) hot water
1 square Bakers® semisweet chocolate, melted

Thaw puff pastry as directed on package. Preheat oven to 350°.

Unfold pastry using 2" heart shaped cookie cutter, cut each sheet into 12 hearts.

Bake on ungreased baking sheet for 20 minutes or until golden. Remove
from baking sheets; cool on racks. When pastry is is completely cooled;
split each heart horizontally in half.

Pour half and half and liqueur or extract into small bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Chill 10 minutes.

Spread about 1 tablespoonful of pudding mixture onto bottom half of each pastry; top with remaining pastry half.

Stir confectioners’ sugar and hot water in small bowl to make thin glaze. Spread over hearts. If glaze become too thick, add more hot water until glaze is of desired consistency) before glaze dries, drizzle chocolate on top to form thin lines. Draw wooden toothpick through chocolate to make design.

Chill until read to serve.

2 dozen pastries