Strawberry Heart Pillows Recipes

STRAWBERRY PILLOWS

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.

STRAWBERRY PUFF PILLOWS

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.

STRAWBERRY HEART PILLOWS

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.