Preheat oven to 450°F

Unroll the pastry and cut them into squares. The sizing is up to you, these are approximately 3-inch squares but up to 5-inch works too. You can get about 8 pies out of 1 pkg at 3 inches.

Use the extra dough to cut out small hearts. You can use a heart cookie cutter or freehand them.

At this point, we filled the pastries with cherry pie filling. See the post instructions for additional notes on how to fix the pies from bursting open.

Once you have filled your dough you are ready to close it up. Dip your finger with water and wet the edges of the left, right, and bottom flaps.

Bring the two edges towards the center and the bottom piece up.

Dip your finger with water again and wet the back of the hearts and place them in the middle of the cherry pie pastry envelopes.

Baste the pastry with an egg wash if you desire.

Bake the pastry for approximately 10 - 12 minutes until lightly browned.