Stuffed Puff Pastry Hearts

Method

1. Cut out heart shapes from the puff pastry.
2. Transfer to a baking sheet, prick with a fork, and brush with a mixture of egg and water.
3. Use a smaller heart cutter to make borders, brush them, and place two on each base.
4. Bake until golden.
5. Let cool completely.
6. Spread a thin layer of raspberry jam on each heart.
7. Prepare the cream: mix mascarpone and hazelnut spread until smooth.
8. Pipe small tufts of cream onto the hearts using a piping bag.
9. Decorate with powdered sugar, raspberries, and mint leaves.