• 2 refrigerated pie crusts
• Flour for rolling out dough
• 1/2 c. strawberry jam
• Egg wash
• 1/4 c. Granulated sugar, for sprinkling
1 Preheat oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out 1 pie crust. Using a paring knife, cut out long diamond shapes, about 4″ on each side. Transfer diamonds to baking sheet. Re-roll extra dough to make more diamonds. (You should have enough dough to make about 6.)
2 Fill the center of each diamond with a very thin layer of strawberry filling, then fold three of the corners into the center so that the dough looks like an open envelope. Use a small heart cookie cutter to stamp out remaining dough into hearts, and place in the center of each.
3 Brush envelopes with egg wash and sprinkle with sugar. Bake until envelopes are golden, about 15 minutes.
4 Let cool for 10 minutes on baking sheet before transferring to a cooling rack to cool completely.