Ingredients:

  • 1 sheet (245g) pre-rolled puff pastry, thawed but chilled
  • 30g all-purpose flour for dusting
  • 120g seedless raspberry or strawberry preserves
  • 50g cream cheese, softened
  • 5ml vanilla extract
  • 1 large egg
  • 15ml whole milk
  • 20g turbinado sugar

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the chilled puff pastry onto a lightly floured surface.
  2. Using a heart-shaped cutter, punch out shapes and place them 1 inch apart on the baking sheet. Score a 1/4-inch border inside each heart and prick the center area with a fork.
  3. Whisk cream cheese and vanilla until smooth. Place 1/2 tsp of the mixture in the center of each heart, followed by 1/2 tsp of preserves.
  4. Whisk the egg and milk to create an egg wash. Brush the outer borders of the hearts with the wash and sprinkle with turbinado sugar.
  5. Bake for 10–12 minutes until the pastry is puffed and deep honey gold. Let cool on a wire rack for 5 minutes before serving.