In a bowl place the Strawberries and 1/4 cup of sugar, let sit for 10-15 minutes stirring every five until a syrup forms.

In a separate bowl combine the Cream Cheese and 1/2 cup of Sugar and mix until smooth.

Add the Strawberries to the Cream Cheese and stir to incorporate set aside.

Working with one crust at a time keeping the other crusts cold in the refrigerator, unroll onto a lightly floured surface. Cut out heart shapes with a heart shaped cookie cutter, mine was 4x3 and was able to make 24 pies. You can re-roll the excess dough to cut more hearts.

Place about a tablespoon of filling in a “V” shape in the middle of a heart. Top with a second heart and seal the edges with the tines of a fork. Refrigerate while making the rest of the hearts.

Preheat oven to 425˚.

Place the refrigerated hearts onto lightly greased baking sheets.

Beat the Egg with 2 teaspoons of water and brush the hearts to coat the tops, sprinkle with a pinch of sugar.

Cut three small slits with a sharp knife to allow steam to escape.

Bake at 425˚ until deep golden brown, 12-15 minutes, remove and let cool before serving.