1. Start by mixing the brown sugar with the ground cinnamon. Whisk the egg with the vanilla extract.

2. Take the puff pastry out of the fridge and let it come to room temperature briefly, then take it out of the package and unroll. Brush the puff pastry with the whisked egg and then sprinkle with the sugar and cinnamon mixture. Fold the dough towards the center from the shorter sides – you want to fold in about 1/3 of the width towards the center – in my case this was about 7 cm. Brush the now showing bare surfaces as well with whisked egg and sprinkle with the sugar mixture, then fold again towards the center, so the dough almost touches in the middle and repeat the process with brushing and sprinkling. Fold the dough one last time, brush again with egg and sprinkle with sugar. Place the folded pastry in the freezer for about 12-15 minutes.

3. Preheat the oven to 180°C (350°F) fan-forced. Line two baking sheets with baking parchment and set aside.

4. Use a sharp knife and cut the folded puff pastry into strips with a width of about 1.5-2 cm – you should get about 12-14 strips. Place these strips cut side facing upwards on the prepared baking sheets with enough space in between. The dough strips should have enough room to rise and spread out. Press the end of the dough strips (the one that’s not open) together with your fingers to force the dough into a heart shape as it rises. This sometimes works, but not always. ;P Bake the puff pastry hearts for about 13-15 minutes – the puff pastry hearts should have risen and browned nicely. Take out of the oven and let cool briefly on the baking sheets, then transfer them to a cooling rack and let the hearts cool down completely.

5. Melt the chocolate glaze or white chocolate, dip one side of the puff pastry hearts in it and decorate with crumbled strawberries. Leave to dry/cool completely on a cooling rack. Serve or store in an airtight container – max. 3-4 days.