Begin by thawing out your puff pastry.

Once it's ready for you to work with, roll it out on a floured surface, until it's about 12x12 inches big.

Using a heart shaped cookie cutter, cut out shapes out of the puff pastry (I got about 12 hearts out of one sheet, to make 6 pockets).

Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

Prepare your egg wash by whisking together one egg and a tablespoon of water. Set it aside.

Place about 1/2 tablespoon to 1 tablespoon of your filling in the middle of half of the hearts. Brush their sides with the egg wash, then top them with the second heart and press down the edges to seal, then secure them using a fork.

Carefully transfer them onto your baking sheet, brush them with the egg wash, and make a small slit in the top with a knife so that air can escape while they bake (you can also sprinkle them with sugar if you like).

Bake for about 10 - 15 minutes, depending on the size of the hearts and on your oven. They are done once they are golden brown! Let cool for a couple of minutes, then dust with some confectioner's sugar.