Preheat oven to 400 degrees F.

Whip up cream to 50% whipped. Add mascarpone and whip the rest of the way—while slowly adding confectioners sugar, until it holds its shape.

Store in fridge until ready to use.

Mix sliced strawberries and sugar, keep in fridge.

On a floured surface, place puff pastry sheet. Roll out a little to smooth surface and extent a bit. Don’t roll it out more than an inch more.

Use a 3 inch heart cookie cutter to cut out dough shapes. Place on parchment lined cookie sheet. Using about a 1 inch heart cutter mark the middle, but don’t cut it through.

Poke little holes inside the small heart.

Mix egg and water—egg wash the pastries.

Bake 13-15 minutes.

Wash the small cutter and use it to gently cut through half the middle. Not down to bottom. Dig out a few layers of center.

Let cool and fill with whipped mascarpone. Add strawberries on top.