These beautiful pastries are very versatile and can be served as appetizers or dessert.
1. Preheat oven to 400°F.
2. Blend raspberries, 1 Tbsp. brown sugar and corn starch in blender.
3. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Sprinkle puff with remaining Tbsp. of sugar and spread raspberry filling over pastry. Taking each long end, fold in 2 inches and then fold in again until pastry meets in middle. With a sharp knife, slice pastry into 1/2 inch slices and shape into a heart when placing on baking sheet (If pastry is hard to slice, wrap roll in plastic and return to fridge for 30 minutes).
4. Arrange each heart shaped palmier on the baking sheet and brush with egg wash. Bake for 15-20 minutes until golden brown.