Steps

1. Let 1 sheet of puff pastry sit at room temperature until pliable.
   🕒 00:50
2. Place the thawed puff pastry on a flat surface covered with plastic wrap.
   🕒 00:56
3. Spread 2 tbsp of orange marmalade evenly over the entire puff pastry sheet.
   🕒 01:00
4. Fold both ends of the puff pastry inwards by about 1 cm, leaving a 1 cm gap in the center, after spreading the jam.
   🕒 01:12
5. Once both sides are folded inwards, fold the puff pastry in half and wrap it with plastic wrap.
   🕒 01:26
6. Chill the wrapped puff pastry in the refrigerator for 10-20 minutes to firm up. (Key Tip!) Chilling thoroughly in the refrigerator makes it easier to cut. Folding with a 1 cm gap in the center to create thickness prevents the dough from cracking and ensures a beautiful finish.
   🕒 01:39
7. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
   🕒 01:54
8. Unwrap the puff pastry from the refrigerator.
   🕒 02:02
9. Lightly brush the surface of the puff pastry with a little water using a pastry brush, then sprinkle with 2 tsp of granulated sugar.
   🕒 02:04
10. Cut the puff pastry into 8mm thick strips.
    🕒 02:21
11. Arrange the cut pastry strips on the prepared baking sheet, cut-side up, leaving some space between them.
    🕒 02:23
12. Gently pinch the bottom end of each pastry strip with your fingers and shape them into a heart form.
    🕒 02:36
13. Bake in the preheated oven at 200°C (400°F) for about 15 minutes.
    🕒 02:55
14. Remove the baked pies from the baking sheet along with the parchment paper and let them cool until they reach room temperature.
    🕒 03:19
15. Once cooled to room temperature, melt 30g of chocolate in a double boiler.
    🕒 03:37
16. Dip one side of each pie into the melted chocolate, place them on parchment paper, and let them cool until the chocolate hardens.
    🕒 03:46
17. Once the chocolate has set and the pies can be easily lifted from the parchment paper, they are ready to serve.
    🕒 04:04