In a small bowl beat the egg and water together.
On a work surface sprinkle 2 tablespoons of the red decorating sugar to match the size of the puff pasty sheet – about 9″ x 12″. Unfold and place one puff pastry sheet on the red decorating sugar. To help the sugar ‘stick’ to the puff pastry press it onto the sugared work surface.
Roll the two short sides toward the middle until the rolls nearly meet within about 1/2″ space. Place one roll on top of the other. You’ll see that the two rolls will form the top part of the heart. At the opposite side of the top of the heart lightly pinch the pastry to form the bottom of the heart. Wrap the rolled pasty in plastic, place in refrigerator for 30 minutes. Repeat these steps with the other pastry sheet or save it for another day.
Heat oven to 400 degrees.
Place the ‘heart cookies’ cut-side down onto parchment lined baking sheets leaving space or them to spread.
Bake for 15 minutes or until the pastries are golden. Remove pastries from the baking sheets and cool on wire racks.
Recipe adapted from http://www.puffpastry.com/recipe/60972/sweetheart-palmiers
I was thrilled with the results and will gladly do this again. Elegant, light cookie.