Strawberry Heart Pillows

• 1 frozen puff pastry sheet, thawed (1/2 of 397g package)
• 13 cup pure strawberry jam
• 1 13 cups thawed Cool Whip Topping, divided
• 4 large strawberries, each cut into 4 slices
• 1 square BAKER'S Semi-Sweet Chocolate, melted

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

pastry sheet, strawberry jam, topping, strawberries, s

Taken from www.food.com/recipe/strawberry-heart-pillows-388016 (may not work)