One of my favorite holidays is coming…Valentine’s Day, even though it is totally a Hallmark holiday, I still love it. I am sure part of me loves it because it was the day that Blair asked me to be his wife 3 years ago! Of course chocolate is always the favorite on this particular holiday, but maybe you want to try something new this year. These towers would be a great alternative and there is a tiny bit of chocolate in it.
I saw this in my mom’s recent magazine, Taste of Home Celebrations, where it pairs every holiday with appropriate recipes. I jotted down several from the magazine and decided to look the recipes up online. I had bought some puff pastry for the wine party I hosted, but didn’t get to use it. It was clogging up my freezer so I decided to make these for a Sunday dessert for Blair and I. Oh how I missed strawberries, I eat them every night in the summertime. I also forgot how delicious homemade whipped cream can be! If you are looking to stick to your New Year’s resolution you could always swap out the homemade stuff for cool whip. But since it is a holiday, I am sure you can make the exception!
Recipe by Taste of Home
1 sheet frozen puff pastry, thawed
1 tablespoon cinnamon-sugar
1/4 cup HERSHEY’®S Semi-Sweet Chocolate Chips
1/4 teaspoon shortening
3/4 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon clear vanilla extract
1 cup sliced fresh strawberries
On a lightly floured surface, roll pastry sheet into a 14-in. x 10-in. rectangle. Using three different sizes of heart-shaped cookie cutters, cut out 12 hearts, four of each size (discard scraps). Place 2 in. apart on a greased baking sheet. Sprinkle with cinnamon-sugar. Bake at 400° for 8-10 minutes or until golden brown; remove smallest hearts to a wire rack. Bake medium and large hearts 2 minutes longer; remove to a wire rack.
In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Transfer mixture to a small resealable plastic bag; cut a small hole in a corner of bag. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. To assemble, place large pastry hearts on dessert plates; top with a third of the whipped cream and half of the strawberries. Drizzle with chocolate. Top with medium hearts, another third of the whipped cream and remaining strawberries. Drizzle with chocolate. Dollop with remaining whipped cream. Pipe chocolate around edge of small hearts; insert into whipped cream at top of tower. Yield: 4 servings.