Ingredients:

  • 17.3 oz frozen puff pastry, thawed but cold
  • 1 large egg white
  • 1 tbsp granulated sugar
  • 1/4 cup low-sugar raspberry or strawberry preserves
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp maple syrup
  • 1/4 cup fresh strawberries, finely diced

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. On a lightly floured surface, gently roll out the 17.3 oz puff pastry to an even 1/4-inch thickness.
  3. Use a 3-inch heart-shaped cutter to create the outer shape, then use a 1.5-inch heart-shaped cutter to remove a heart from the center of each piece.
  4. Place the cut hearts on a parchment-lined baking sheet and refrigerate for 10 minutes.
  5. Spoon 1 teaspoon (5 ml) of chosen filling (low-sugar preserves, diced strawberries, or the mixture of 2 tbsp cocoa powder and 1 tsp maple syrup) into the center hole of each heart.
  6. Gently press the pastry edges around the filling to create a slight border.
  7. Lightly brush the exposed pastry edges with the egg white.
  8. Dust the tops with 1 tbsp granulated sugar, if desired.
  9. Bake on the center rack for 12–15 minutes or until the pastry has puffed significantly and is golden brown.
  10. Let the hearts rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.