PUFF PASTRY HEARTS to go with Chicken Victoria

You can bake the Puff Pastry Hearts 1 or 2 days in advance. Store thoroughly-cooled hearts in an airtight container.

1 package (17-1/2-ounces) frozen puff pastry

1 3-inch heart-shaped cookie cutter

1 whole egg beaten with 1 tablespoon water

Defrost pastry 20 minutes at room temperature. Preheat oven to 3750F. Open one sheet at a time onto a lightly-floured board. Cut hearts from pastry and place on two dampened cookie sheets. Pierce hearts with tines of a fork. Then, using the back of a small knife, decorate tops and edges. Brush tops lightly with egg wash. Bake 20 minutes or until golden.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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