Cooking Directions

• 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.

Ingredients

• 0.5 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