Instructions

• Preheat oven to 425°F.
• Unfold both puff pastry sheets on a clean work surface. Stack the two sheets one on top of the other, aligning the edges, and press lightly to seal the layers together.
• Using a heart-shaped cookie cutter, cut out heart shapes from the stacked pastry. Gather and discard the excess dough.
• Transfer the heart shapes to a parchment paper–lined baking sheet, leaving about 1 inch between each heart.
• Lightly brush the tops of the hearts with the beaten egg.
• Bake in the preheated oven until golden and puffed, about 10 minutes. Remove from oven and let cool completely.
• Once cooled, slice each baked heart horizontally in half to make a top and bottom layer.
• Right before serving, evenly divide the 1 cup whipped cream among the bottom halves, then top the cream with the 1–1½ cups sliced strawberries. Place the top halves back on.
• Finish by sprinkling sifted powdered sugar over the assembled pastry hearts and serve immediately.