Begin by thawing the puff pastry according to the instructions on the package. Then, preheat your oven to 400°F (200°C).

In a mixing bowl, combine the room-temperature cream cheese, powdered sugar, and strawberry jam. Stir until the mixture is smooth and creamy.

Using a 3-inch heart-shaped cookie cutter (approximately 7 cm), cut out heart shapes from the puff pastry sheets. Place these heart-shaped pieces on a large baking sheet lined with parchment paper.

Now, take a smaller heart-shaped cookie cutter and gently press it into the center of each larger heart. Apply light pressure since you only want to create an impression on the larger hearts. Alternatively, you can use a sharp knife to score the heart shape.

Spoon approximately 2 teaspoons of the cream cheese mixture into the center of each heart, then spread it to fill the smaller heart-shaped impression.

Place diced strawberries on top of the cream cheese layer, making sure not to cover the outer edges of the hearts.

Using a pastry brush, apply an egg wash to the edges of the pastry hearts.

Bake the prepared hearts in the preheated oven for 15 to 20 minutes or until the edges turn a lovely golden brown.

Allow the baked hearts to cool on a wire rack, then finish them off with a dusting of powdered sugar.