• Thaw the pastry dough by taking them out of the box and packaging and placing it at room temperature for no longer than 40 minutes or until it unfolds easily. The pastry sheets should still be cold.

  I like to bake one sheet at a time. Once they are both defrosted, I use one and place the other one in the refrigerator to keep it cold until I am ready to use it.
  1 package Pepperidge Farms puff pastry sheets
• Preheat the oven to 400°F (preheat the oven while the pastry dough is thawing).
• Place parchment paper or silicone mats on baking sheets.
• Gently unfold one of the defrosted pastry sheets. Place the other pastry sheet in the refrigerator until ready to use it.
• Fold each longer side up half way towards the center. 
• Fold in pastry in half again towards the center.
• Slice the pastry dough in 1" slices using a sharp knife.
• Place them sliced side up on baking sheet about two inches apart from each other.
• Bake for 16-18 minutes.
• While they are baking, make the glaze (see directions below on making the glaze).
• As soon as you take the pastry hearts out of the oven, drizzle the glaze over each pastry heart and spread out evenly with a spoon. Let them sit until the the glaze has set.
• Store covered for two to three days. They are best eaten the first day.

If making them with cinnamon sugar mixture:

• Follow the above directions until you have the pastry dough unfolded on your counter. Then mix together the cinnamon and sugar in a small bowl.
  2 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon
• Pour some water in a small bowl.
  water (if using cinnamon mixture)
• Lightly add a small amount of water to the pastry dough. Sprinkle the cinnamon sugar mixture evenly over the pastry.
• Fold up the longer sides up halfway towards the center of the pastry dough. Dab a small amount of water to the dough and sprinkle more cinnamon sugar over the dough.
• Fold up halfway once again towards the center of the pastry dough. Using a sharp knife, slice the dough into about 1" slices.
• Place them with one of the sliced sides up on your covered baking sheet. Place them about 2" apart.
• Bake them at 400°F for 16-18 minutes. While they are baking, make the glaze. (see directions for making the glaze)
• As soon as you take the pastry hearts out of the oven, drizzle the glaze over each pastry heart and spread out evenly with a spoon. Let them sit until the the glaze has set.
• Store them covered up to 3 days. They are best eaten the first day.

How to make the Glaze:

• Melt the butter. Add the powdered sugar and milk. Whisk together until blended.
  2 tablespoons butter, melted, 3 tablespoons milk, 1 ½ cups powdered sugar
• If you prefer a thicker glaze, add more powdered sugar. Add one tablespoon of sugar at a time until you have the consistency you like.