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Preheat oven to 375°F. On a lightly floured surface, roll pastry sheet into a 12-inch square. Cut out an 11-inch heart. Transfer the heart to an ungreased baking sheet. Cut the excess pastry into 3/4-inch-wide strips. In a small cup, beat egg and water. Brush the egg mixture in a 3/4-inch border around the top of the heart. Twist the pastry strips and arrange around the top edge of the heart to make a border, brushing ends with egg mixture and overlapping strips slightly. Brush the pastry with the egg mixture. Prick the center of the pastry with a fork; sprinkle with almonds and 2 tablespoons sugar.
Bake for 12 to 15 minutes or until browned, pricking the bottom once with fork if necessary to make it puff evenly. Let cool on the pan on a wire rack.
In a medium bowl, beat cream cheese and the remaining 3 tablespoons sugar with an electric mixer on medium speed for about 1 minute or until fluffy. Add amaretto (or orange juice) and vanilla. Beat until thoroughly combined; set aside. Clean and chill the beaters. In a chilled bowl, beat cream with chilled beaters on medium speed until soft peaks form. Fold into the cream cheese mixture. Spoon the filling into the cooled pastry shell and spread evenly.
Arrange sliced strawberries over the filling, overlapping to cover completely. Brush with melted jelly. Cover; chill for up to 2 hours before serving.