Preheat the oven to 400 °. Line a baking sheet with parchment.
Unfold each sheet of puff pastry onto a lightly floured surface or on a piece of parchment. You might see some fold marks. You can smooth those out with a wet fingertip. Or not.
Cut each sheet into four sections.
Cut a heart out of one half of each square with a small cutter.
Spoon jam onto the other rectangular half of each square. That sounds tricky, but it’s not. You just want to have enough space to fold and seal, about an inch around.
Fold the heart side of the pastry over the filling side. Use a wet fingertip to moisten the edges before pressing to seal.
With a fork, crimp the edges of the pastry. Sprinkle the tops with sugar.
Bake in a 400° oven for 15 to 20 minutes or until golden brown.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.