Prep the Pastry: Gently roll out the puff pastry on a lightly floured surface. Cut into equal rectangles (about 3x4 inches).
1 sheet ready-made puff pastry
Shape the Hearts: Fold each rectangle in half. Cut a half-heart shape along the folded edge. Unfold to reveal a heart shape.
Make the Filling: In a small bowl, combine raspberry jam, lemon juice, and almond extract (if using).
1/2 cup raspberry jam, 1 tbsp lemon juice, 1/4 tsp almond extract
Fill the Hearts: Spoon a small amount of filling onto one half of each heart.
1/2 cup raspberry jam, 1 tbsp lemon juice, 1/4 tsp almond extract
Seal the Edges: Fold the other half of the heart over the filling, sealing the edges with a fork. This creates a "letter" effect.
Egg Wash: Brush the tops of the pastries with beaten egg.
1 large egg
Sprinkle and Bake: lightly Sprinkle with granulated sugar.
1 tbsp granulated sugar
Bake: Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown and puffed.
Cool and Decorate: Let cool slightly on a wire rack. Dust with powdered sugar and sprinkle with red sugar sprinkles (optional).
powdered sugar, red sugar sprinkles
Serve: Serve warm and enjoy!
