Roll the puff pastry out on a floured surface until it is 1/8-inch thick. Using a Rilakkuma cookie cutter, or a knife, cut out 14-20 shapes and place them on a baking sheet lined with parchment paper.

Place another sheet of parchment paper on top and then another baking sheet on top. This will keep the pastry flat when baking in the oven. Bake at 400F for about 8 minutes.

Place them on a cooling rack to cool completely. Sandwich some whipped cream or crème patisserie and fresh raspberries between 2 bears.

Using a Rilakkuma cookie cutter, cut out Rilakkuma shapes from any bread of your choice. I used white and pumpernickel bread.

Using the same cookie cutter, cut the smoked salmon, cucumber, ham and cheese into Rilakkuma shapes.

To assemble the sandwiches, spread a piece of bread with cream cheese and top with the smoked salmon or cucumber. And spread another piece with butter or margarine, and top with some ham and cheese.

Then cut out some eyes and mouths from a sheet of nori seaweed, and stick these onto the sandwiches.

Melt some white chocolate, and spread it onto the inside of a Rilakkuma silicone mold. Place this in the freezer to set until hard.

Spoon some apricot jam into each chocolate shell, and cover with more melted chocolate. Return to the freezer to set for a final time.

Unmold the chocolates, and then draw on Rilakkuma’s facial features with a toothpick and melted dark chocolate. Then dye some white chocolate a peachy orange colour, and paint on Rilakkuma’s ears and tummy. Then attach pink heart sprinkles onto Rilakkuma’s cheeks with some extra white chocolate.

Serve these in mini paper muffin liners.