Title: Almond heart napoleons
 Categories: Dessert
      Yield: 24 Servings
 
      1 pk (17.25-oz) frozen puff
           -pastry sheets
  1 1/4 c  Cold Half-and-Half or milk
      2 tb Almond liqueur
      1 pk (4-serving size) Jell-O
           -instant pudding and pie
           -filling; French vanilla or
           -vanilla flavor
    1/2 c  Confectioners sugar
      2 ts (about) hot water
      1    Square Baker's semi-sweet
           -chocolate; melted
 
   THAW puff pastry as directed on package. Preheat oven to 350 degrees.
  Unfold pastry. Using 2-inch heart-shaped cookie cutter, cut each
  sheet into 12 hearts. Bake on ungreased baking sheets for 20 minutes
  or until golden. Remove from baking sheets. Cool on racks. When
  pastry is completely cooled, split each heart horizontally in half.
  
   POUR half and half and liqueur into small bowl. Add pudding mix.
  Beat with wire whisk until well blended, 1 to 2 minutes. Chill 10
  minutes.
  
   SPREAD about 1 tablespoon of the pudding mixture onto bottom half of
  each pastry; top with remaining pastry half.
  
   STIR together confectioners sugar and hot water in small bowl to
  make thin glaze. Spread opver hearts. (If glaze becomes too thick,
  add more hot water until glaze is ot desired consistency.) Before
  glaze dries, drizzle chocolate on top to form thin lines. Draw wooden
  pick through chocolate to make design. Chill until ready to serve.
  
   NOTE: 1/2 teaspoon almond extract may be substituted for 2
  tablespooops almond liqueur.
  
   NOTE: Pastry may be cut and baked 1 day ahead. Assemble recipe no
  more than 6 hours before serving.
  
   MAKES 2 dozen pastries, Prep time: 30 minutes, Baking time: 20
  minutes