Puff Pastry Heart Cream Cheese Mini Cakes

Ingredients

• package puff pastry
• 1 heavy whipping cream
• half package instant pudding
• half cup milk
• powdered sugar

Preparation

Recently I took on a not-so-small challenge: a sweets bar for my eldest daughter's bat mitzvah.
After a lot of searching online and quite a bit of improvising, a few gems came out that were both delicious and impressive. I forgot to take photos, ?? but they turned out amazing. Here you go: personal cream cheese hearts:
Please note, I got about 40 individual cakes.

Defrost the puff pastry sheets overnight in the fridge.
When the dough is defrosted but not sticky, roll it out to a thin thickness (about half its original thickness).
Using a cookie cutter, cut out hearts and arrange them on baking paper (not too close together).
Sprinkle baking powder over the hearts. Place another sheet of baking paper on top and another tray on top of that (to prevent puffing).
Into the oven, 180 degrees for about 10 minutes (until golden).

Let the dough cool well.

Whip 1 heavy cream + half an instant vanilla pudding + half a cup of milk.
Drizzle over each heart and cover with another heart.
Finally, sprinkle more powdered sugar.