Puff pastry hearts - quick recipe

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The way to your loved one's heart is through their stomach, so tempt him/her with these delicious puff pastry hearts! Find this and many more recipes on the Giallozafferano App in English
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He loves me... he loves me not... he loves me... he loves me not... well, the way to a man's heart is through his stomach, so I'll tempt him with my puff pastry hearts!
First of all, unroll the ready-made puff pastry... cut out 24 heart shapes... and place them on a baking sheet, lined with baking paper.
I've got 24 heart shapes, now, with a smaller heart-shaped cookie cutter, we'll make the sides of our vol-au vents: for each case you need a solid heart plus 2 cut hearts, that is... cut out the centre, leaving the rim intact. Now assemble the vol-au-vents: take the beaten egg... and brush the edges of the base... place the first layer on it... brush again... all around the edge... and place the second layer on top... finally, brush again. Repeat until all the hearts are completed, this amount makes about 8.
And that's it! To avoid wasting the cut-outs, you can place them on a baking pan, brush with beaten egg and sprinkle with poppy seeds... or whatever you like. Then bake the vol-au-vents at 390°F (200°C) for 10-12 minutes until golden brown, and the small hearts for only 5 minutes.
Meanwhile, move on to the filling, we'll make both a sweet and savoury version, let's start with the savoury filling: take a pan... melt a knob of butter... now add the shrimps... let them brown... and add the brandy; once evaporated, add the tomato puree... the thyme... and cook until the sauce has thickened.
Now transfer the shrimps to a food processor... add the cream cheese... and process until you have an even mixture.
Done! Place the mixture in a bowl... and set aside. For the sweet filling: add some powdered sugar to the ricotta cheese... and stir together... then add the chocolate chips... stir again... and it's ready. If it's too thick, add a teaspoon of heavy cream.
Our cases are ready: before filling, press down the risen pastry with a teaspoon, in this way... so... fill it up... and garnish with a few chocolate chips.
It's a triumph of hearts... will I win his? Good, easy and quick!
For 8 puff pastry hearts
• ½ lb (250 g) of puff pastry
• 1 egg
For the sweet filling
• 1/5 cup (50 g) of ricotta cheese
• 2 tbsp of chocolate chips
• 1 tsp of heavy cream
• 1 tbsp of powdered sugar For the savoury filling
• 2,5 oz (70 g) of shelled shrimps
• 1 knob of butter
• 1 dash of brandy
• 1 tbsp of tomato puree
• 1/3 cup (80 g) of cream cheese
• 1 sprig of thyme
• salt to taste