Cut the puff pastry into 12 evenly sized rectangles. If using store bought sheets, they come as 2 sheets folded in 3. Cut the folded brick in half, then unfold and cut along the folds once thawed. This will yield 12 evenly sized sheets.
Take one rectangle and place a tablespoon of jam in the middle leaving ½ inch of border along all sides. Wet your fingertip in water, then brush your finger along the pastries’ borders to wet them. Carefully place another pastry rectangle on top of the rectangle with jam.
Press down the edges of the sheets to seal the jam in, make sure the edges are fully sealed. You can use a fork to crimp the edges, if you like. Repeat until you have 6 pastries ready to air fry, or start air frying the first batch as you're preparing the rest of the pastries.
Place 2-3 pastries in the air fryer basket (or more if your air fryer has the room). If your air fryer requires preheating, preheat it to 350F. Cook at 350F for 5 minutes. Flip carefully using tongs and cook for 2 more minutes.
Remove from the air fryer and let cool completely before icing.
While pastries are cooling, mix together the ingredients for the icing until completely combined, starting with 1 tablespoon heavy cream, adding more liquid a few drops at a time only if needed. Once pastries have cooled, drizzle the icing over each pastry and enjoy.
Notes
Recipe tips and troubleshooting:
→ Puff pastry: Puff pastry is easiest to work with when it just thawed but isn't quite room temperature. If it's too frozen, it will break when unfolding the sheets. If it's soo soft, it will be floppy and sticky and harder to handle. If your puff pastry gets too thawed, place it in the freezer for a few minutes before continuing to work with it.→ Air frying time: Always check on your air fryer before the cooking time is up, since all air fryers cook slightly differently. If the puff pastry looks golden brown and flaky, it is probably ready. → Homemade icing: Try to add as little liquid as possible, just enough to melt all the powdered sugar. If you add too much liquid, the icing won't ever harden on the puff pastry.