For Heart-Shaped Pastries:
For pastries with heart cutouts: Using 1/2- to 1 1/2-inch heart-shape cookie cutters, cut shapes from half the rectangles. Discard hearts or brush with milk and press onto rectangle tops. Continue as above. For heart-shape pastries: Roll pastry to 1/8-inch thickness. Cut out shapes using a 3-inch cookie cutter, rerolling scraps. Spread 1 tsp. jam onto half the hearts; add tops. Continue as above. Makes 16 hearts.