8 strawberries, or 8 raspberries, or combination, cut into tiny pieces
2 teaspoons sugar, plus extra for sprinkling
1 sheet puff pastry, thawed
1 egg, beaten for egg wash
1 2-inch heart cookie cutter
1 1.5 -inch heart cookie cutter, or smaller
Preheat oven to 375 degrees F.
Mix the berry pieces with the sugar until well combined.
Lay out the puff pastry sheet on a lightly floured surface. Using the larger cookie cutter, cut out 2 hearts. Using the smaller cookie cutter, cut a heart within one of the larger hearts, leaving a border all around. Brush the whole large heart with egg. Place the heart with the cut-out over the large heart lining it up the borders to fit exactly on top. Brush top with egg. Fill open heart cut with pieces of strawberry. Place on parchment lined sheet pan. Brush tiny heart that you cut out with some egg wash. Place next to large heart on sheet pan. Repeat with the rest of the dough. Sprinkle the pastries lightly with sugar. Bake for about 15 minutes until golden.
Serve with tiny puff pastry heart for each larger pasty, Optional: add a dollop of whipped cream.