Ingredients & Directions
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 3 tablespoons prepared caramel topping
- 3 tablespoons blanched sliced almondsor shredded sweetened coconut
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut out 12 (3 1/2-inch) hearts using a cutter. Place the cut-outs onto a baking sheet. Brush with the caramel topping and sprinkle with the almonds.
Bake for 10 minutes or until the cookies are golden brown. Remove the cookies from the baking sheet and let cool on a wire rack for 20 minutes.