Strawberry Pillows Recipes

Steps:

• Heat oven to 350°F.
• Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on baking sheet.
• Bake 20 min. or until golden brown. Remove to wire racks; cool completely.
• Cut each heart horizontally in half. Spread 1 tsp. jam onto bottom half of each heart; top with 1 Tbsp. COOL WHIP and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate.

Steps:

• 1. NO COOKING . .(Yeah) Slice almost in 1/2 each croissants roll Sideways.
• 2. Mix your Whipping cream with 1/2 cup Pdr Sugar. WHIP til Stiff peaks. NOTE: (you do not want these Overly sweet) Mix your Diced or Sliced Fresh Berries into the Whipped cream.
• 3. Fill each croissants with the Whipped Cream Mixture, over filling is fine, (as if a pillow over filled) Sprinkle Dusting of powdered Sugar over tops of each, Serve Immediately or Chill in refer till serving time. (Optional; place a berry on top of each for Eye appeal. ENJOY.

Steps:

• Preheat oven to 400°F Roll out pastry on lightly floured surface to 10-inch square. Cut into 16 heart shapes with 2-inch cookie cutter. Place on ungreased baking sheet.
• Bake 10 minutes. Remove to wire rack; cool completely.
• Cut each heart horizontally in half. Spread 1 teaspoons jam onto bottom half of each heart; top with 1 tablespoons of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.
• MAKE AHEAD: Cooled baked pastry hearts can be stored in tightly covered container at room temperature up to 3 days. Use to assemble desserts as directed.
• HOW TO MELT AND DRIZZLE CHOCOLATE: Place 1 square chocolate in microwaveable bowl. Microwave on MEDIUM 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Pour into resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over desert as desired.

Steps:

• Preheat oven to 350°F.
• Unfold pasty. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
• Bake 20 minutes, or until golden brown. Remove to wire racks; cool completely.
• Cut each heart horizontally in half. Spread 1 teaspoons of the jam onto bottom half of each heart; top with 1 tablespoons of the whipped toping and a strawberry slice. Cover with tips of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.