1 package frozen puff pastry (17.3 oz.)
1/3 C peach spreadable fruit or preserves
1 t grated lemon peel
2 C berries (blueberries and strawberries are great)
1 package of cream cheese, softened (8 oz.)
1/4 C packed brown sugar
1 t pure vanilla extract
Thaw puff pastry, about 30 minutes. Preheat oven to 375° F. On a lightly floured surface, unfold pastry . Using a floured cookie cutter, cut sheets into about 45 pieces. Bake cookies until puffed and golden, about 10-12 minutes. Let cool on a wire rack.
In a small saucepan, combine fruit and lemon peel. Heat and stir until melted. Cool. In a large mixing bowl, mix berries, then add sauce and toss to coat.
Beat cream cheese, brown sugar and vanilla with an electric mixer until fluffy.
To assemble pastries, cut each in heart in half horizontally, spread bottom with cream cheese mixture, top with fruit and remaining pastry half. Lightly sprinkle with powdered sugar.
Can pre-bake pastry halves up to 12 hours earlier.