Unfold 1 pastry sheet; cut into 12 hearts with 2-inch cookie cutter. Place, 2 inches apart, on baking sheet. Repeat on second baking sheet with remaining pastry sheet.
Bake 20 min. or until golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Meanwhile, beat pudding mix, half-and-half and extract with whisk 2 min. Refrigerate until ready to use.
Melt chocolate as directed on package. Split pastry hearts horizontally in half; fill with pudding mixture, adding about 1 Tbsp. to each. Mix sugar and hot water until blended; spread on tops of hearts. Let stand until almost set. Drizzle with chocolate; swirl gently with toothpick.
Garnish with small fresh strawberries before serving.
When serving adults, substitute 2 Tbsp. almond-flavored liqueur for the almond extract, if desired. Please use alcohol responsibly.
If glaze becomes too thick, gradually stir in additional hot water until glaze is of desired consistency.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 14g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.