1/2 pkg Pepperidge farm puff pastry 1 egg beaten with 1 tbsp milk
1/2 cup raspberry preserves sanding sugar
heart cookie cutters
Unfold the puff pastry on a floured counter and you will see 3 sections. Cut them along each seam so you have three pieces. Lay two pieces aside. With a floured rolling pin, and the piece lying lengthwise, I pretty much kept the width the same, as I was starting out with a 4" heart cookie cutter. I rolled the length to 14", so I would get four hearts. The plan was to have 12 heart pieces total, so I would get 6 pastries. That said, I hated to throw out the leftover puff pastry, and rolled it again 3 more times and cut out hearts of all different shapes. If you have any shapes without a partner, just place it on a larger heart. Okay, you have your preserves in a bowl ready to go, along with your egg wash, and you have all of your cut out hearts on a parchment paper-lined baking sheet. Brush a little egg wash around the perimeter of the bottom heart. Put about a tsp of preserves in the hearts, a little more, a little less, depending on how large, see picture below. You want to make your filling on the heart in the shape of a heart as well. Place the second on top, using your finger to lightly give the edges some pressure. If you want to place smaller hearts on tope of larger ones, just brush egg wash on the smaller heart, and place on the larger one. So all of your hearts are in place. Using a fork, put crows feet all around the hearts to make sure they seal. Refrigerate your baking sheet for 20 minutes while you preheat your oven to 400. Take the baking sheet out, brush the tops of all the hearts with eggwash, and sprinkle with sanding sugar. Bake about 15-18 minutes, or until brown. Bon appetit!