• 1 roll of puff pastry

For the filling:

• 100g Demerara sugar
• 8 drops Cinnamon Spice Drops®
• 40g unsalted butter

For the icing:

• 100 g cream cheese, softened
• 100g icing or confectioner’s sugar
• 6 drops Vanilla Spice Drops®
• 1 tbsp cocoa powder

Filling and Assembly:

1. In a small bowl, put in the sugar, Cinnamon Spice Drops® and butter and mix well. Preheat the oven to 180ºC/350°F/gas 4.
2. Open out the chilled pastry on a flat surface and spread the filling on the pastry, evenly.
3. Start rolling up the pastry from the two short sides, simultaneously, until they meet in the middle like a scroll.
4. Cut the roll into 16 slices. Pinch the ‘v’ part of the cut pieces to given them a heart shape.
5. Place onto a lined or greased baking tray. Bake for 20 minutes, or until the pastry turns golden brown. Allow to cool.

FOR THE FROSTING:

1. Beat the cream cheese until fluffy. Then add the icing sugar and Vanilla Spice Drops® and beat until smooth. Drizzle over or use a piping bag to decorate the baked hearts.
2. Dust over with some cocoa powder.
3. These are best eaten on the day they are baked. If you wish to enjoy them the next day, warm them in the microwave for 20 seconds or so.