Strawberry Heart Pillows Recipes

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STRAWBERRY PILLOWS



Strawberry Pillows image

Make cookie trays extra special with these mini pie look-alikes stuffed with sweet strawberry preserves. Yum! -Amy Sauerwalt, Columbia, Maryland

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 6

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2/3 cup strawberry preserves

Steps:

  • Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 83 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 36mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

STRAWBERRY HEART PILLOWS



Strawberry Heart Pillows image

Show your family you love them with our Strawberry Heart Pillows recipe. These tasty Strawberry Heart Pillows are drizzled with melted chocolate.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 16 servings

Number Of Ingredients 5

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 oz. BAKER'S Semi-Sweet Chocolate, melted

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.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 6 g, Protein 1 g

STRAWBERRY HEART PILLOWS



Strawberry Heart Pillows image

Make and share this Strawberry Heart Pillows recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 40m

Yield 16 hearts

Number Of Ingredients 4

1 sheet frozen puff pastry
1 cup strawberry jam or 1 cup strawberry preserves (cherry or raspberry will work as well)
1 (8 ounce) container Cool Whip, thawed
sliced strawberry

Steps:

  • Thaw puff pastry as directed on package; unfold.
  • Preheat oven to 350F degrees.
  • Using 2-inch heart-shaped cookie cutter, cut into 16 hearts (or, if it isn't Valentines or some other romantic occasion, use a sharp knife and cut into 30 1-1/2-inch squares).
  • Place on ungreased cookie sheets and bake for 20 minutes or until golden.
  • Remove from cookie sheets and cool completely on wire racks.
  • Split each heart in half horizontally.
  • Spread 1 teaspoon jam or preserves on bottom half of each heart.
  • Top with a big spoonful of whipped topping.
  • Cover with top half of heart.
  • Garnish with a small spoonful of whipped topping and a strawberry slice.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 206, Fat 9.4, SaturatedFat 4.6, Sodium 50.5, Carbohydrate 29.1, Fiber 0.5, Sugar 16.7, Protein 1.4

STRAWBERRY HEART PILLOWS



Strawberry Heart Pillows image

Make and share this Strawberry Heart Pillows recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 10m

Yield 16 hearts

Number Of Ingredients 5

1 frozen puff pastry sheet, thawed (1/2 of 397g package)
1/3 cup pure strawberry jam
1 1/3 cups thawed Cool Whip Topping, divided
4 large strawberries, each cut into 4 slices
1 square BAKER'S Semi-Sweet Chocolate, melted

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.

Nutrition Facts : Calories 154.3, Fat 10.1, SaturatedFat 4.1, Cholesterol 13.7, Sodium 45.1, Carbohydrate 15, Fiber 0.5, Sugar 5.7, Protein 1.5

STRAWBERRY HEART CAKE



Strawberry Heart Cake image

My granddaughter, Leslie, was born on Valentine's Day, so every year I bake up this special strawberry heart-shaped cake for her. We love the berries folded right into the batter. It's a convenient way to whip up a delightful dessert since it starts with a boxed mix.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 10

1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
4 large eggs
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup cold water
1/2 cup butter, softened
5 to 5-1/2 cups confectioners' sugar
Red-hot candies, optional

Steps:

  • In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. , Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20x15-in. covered board. Cut round cake in half. , Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.

Nutrition Facts : Calories 430 calories, Fat 15g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY HEART PILLOWS



Strawberry Heart Pillows image

Ready-made puff pastry and whipped topping are the shortcut ingredients in these darling pillowy treats.

Provided by traveling baker

Categories     Dessert

Time 10h20m

Yield 16 serving(s)

Number Of Ingredients 5

1 frozen puff pastry sheet, thawed (1/2 of 17.3-oz. pkg.)
1/3 cup strawberry jam or 1/3 cup preserves
1 cup thawed Cool Whip Topping, divided
4 large strawberries, each cut into 4 slices
1 (1 ounce) baker's semi-sweet chocolate baking square, melted

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.

Nutrition Facts : Calories 145.9, Fat 9.2, SaturatedFat 3.5, Cholesterol 10.3, Sodium 44.2, Carbohydrate 14.9, Fiber 0.5, Sugar 5.8, Protein 1.4

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