These old-school mini-pies are so easy and thoughtful. We like them served warm and toasty.
Preheat the oven to 400 degrees and line a baking sheet with parchment.
Roll out the dough and cut an even number of hearts using a cookie cutter. Re-roll scraps if necessary.
Arrange half of the dough hearts onto the baking sheet, then place a tablespoon of jam into the center of each.
Using your finger, lightly wet the edges of the heart with milk (or cream), then top with another dough heart, lightly pressing to seal.
Curl up the edges of the sealed hearts, then press down with the tines of a fork to crimp closed. This will keep the filling from leaking out.
Using a pastry brush, brush the tops of the crimped dough hearts with more milk, then sprinkle with cinnamon and sugar mixture.
Poke a few holes in the heart with a toothpick to let the steam out while they are baking.
Bake for 15-20 minutes or until golden brown.
Transfer to a wire rack to cool.