Frozen Puff Pastry sheets
1/3 Cup premium berry jam, like Persimmon Hill Raspberry Jam
1 Egg beaten together with 1 Tablespoon of water
Powdered sugar for dusting
Preheat oven to 400 degrees. Thaw puff pastry for about 20 minutes, then open the sheets (which are usually folded in thirds) onto a floured surface and smooth the seams with a spoon or your fingertip dipped in water. Fold one sheet in half and cut a half-heart shape. Repeat the process with the second sheet, overlaying the first to ensure the shapes are cut to match. Set one aside for the top sheet. For the base, place one folded heart dough on a parchment paper-lined baking sheet. Open the dough, smooth the center seam and with a fingertip or brush, make a 1-inch wide rim around the edge with the egg wash. With a spoon, fill in the center with a thin layer of jam. For the top pastry, leave the second sheet folded in half. Take a knife and make diagonal cuts from the center line to within one inch of the edge of the heart. Take the top pastry with the slits cut (still folded) and place on one side of the base pastry, then carefully open to cover. Gently smooth the center seam, if needed, and crimp the edges with a knife tip. Brush the top with the egg wash and bake for 15 to 20 minutes, using the instructions on the pastry, watching to prevent burning. When the pastry is puffed and golden brown, remove from the oven and let cool. Dust with powdered sugar and serve warm or cooled.
