• Preheat oven to 400 °F for a convection oven, and to 425 °F for a regular oven.
• Line two baking sheets with parchment paper or Silpat baking mats and set aside.
• Unfold the puff pastry dough. Roll out the dough to an even thickness with a rolling pin. Place the dough on a large cutting board. Spread the jam evenly over one side of the pastry sheet.
  14 ounces puff pastry, 1/3 cup seedless raspberry jam
• Cut the dough into strips about 1-inch in width. I find a pizza wheel works best for cutting.
• Place the cut strips on the prepared baking sheet, and roll the strips from the two opposite sides evenly so they meet in the middle. Pinch the middle or the base tightly to get the heart shape.
• Place the hearts about 2 inches apart. Sprinkle with sugar sprinkles.
  sugar in the raw or colored sugar sprinkles
• Bake 13 to 15 minutes or until golden brown.

Make icing:

• While the puff pastry bakes, make the icing.
• Place jam and butter in a small microwavable dish, and heat until melted, about 30 seconds, stirring after each 15 seconds.
  1 ½ tablespoons raspberry jam, 1 tablespoon unsalted butter
• Place powdered sugar, vanilla, and salt in a large bowl, and stir in melted jam mixture. Add milk to achieve desired consistency.
  1 cup powdered sugar, ¼ teaspoon vanilla extract, ⅛ teaspoon salt, 1-2 tablespoons milk or cream
• Allow puff pastry hearts to cool a bit, and drizzle with raspberry icing. Add additional sugar sprinkles if desired.
• These are best eaten fresh as the puff pastry loses its crunchiness. Otherwise, store in an airtight container for 3 to 4 days.
• Serve them plain, with icing, or dusted with powdered sugar.