POM Cream Puffs

Preparation

Preheat the oven to 375°F.
For the Puff Pastry: Using a small heart-shaped cookie cutter (1 1/2" to 2" wide), cut hearts out of the puff pastry, making sure to cut the shapes as close as possible to each – do not roll out the puff pastry dough.
Fill a small bowl with water. Dip your finger into the water and lightly wet one puff pastry heart. Top with another heart. Repeat so you have about 24 double-layer hearts.
Bake the hearts on a lined baking sheet for about 15 to 20 minutes and let cool.
For the Pomegranate Whipped Cream: Using a hand mixer, combine the cream, sugar, and vanilla. Beat at a medium speed. Once it starts to thicken, slowly add in the POM juice while the mixer is running. Continue whipping until stiff peaks form.
For the Pomegranate Glaze: Mix the confectioners’ sugar and POM juice in a bowl until combined.
Separate the top and bottom of each heart. Pipe the Pomegranate Whipped Cream onto the bottom heart. Carefully spread the Pomegranate Glaze onto the top heart and allow it to set. Place the top heart gently on top of the bottom heart.

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