Puff Pastry Hearts

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled.

In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving.

Roll out pastry on a lightly floured surface.

Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter.

Place 1 in. apart on parchment paper-lined baking sheets.

Bake at 400° for 8-10 minutes or until golden brown.

Remove to wire racks to cool.

Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half.

Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves.

Garnish with raspberries and confectioners' sugar.