Cherry Filled Hearts

• 0.5 (17 1/4 ounce) packagefrozen puff pastry sheets, thawed (1 sheet)
• 1 egg yolk
• 1 teaspoon water
• 1 (21 ounce) can cherry pie filling
• 14 teaspoon almond extract
• 1 cup hot fudge topping, heated, divided
• 2 12 cups thawed frozen non-dairy topping

1. Preheat oven to 400 degrees.
2. Unfold puff pastry sheet onto lightly floured surface.
3. Cut out 10 hearts from pastry with heart shaped cookie cutter.
4. Place on ungreased baking sheet.
5. Combine egg yolk and water in small bowl; beat lightly with fork until well blended.
6. Brush evenly onto pastry cutouts, covering completely.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool on wire rack.
9. Carefully split each heart horizontally in half; set aside.
10. Combine pie filling and extract in medium saucepan.
11. Cook over low heat, stirring occasionally, until heated through.
12. Spoon about 1 tablespoon fudge topping onto each of 10 dessert plates.
13. Place bottom halves of hearts on plates; top evenly with pie filling mixture and top with whipped topping.
14. Replace top halves of hearts.
15. Drizzle evenly with remaining fudge topping.

pastry sheets, egg yolk, water, cherry pie filling, almond, topping, topping

Taken from www.food.com/recipe/cherry-filled-hearts-174486 (may not work)