Preheat oven to 400º Fahrenheit. Unroll pie crusts and smooth until flattened. Line a baking sheet with parchment paper or a Silpat baking liner.

Cut rolled pie crust into 3 x 4.5” strips or into 3" to 4" hearts using heart shaped cutters. Place 1½ tablespoons of jam in the middle of half of the pastries. For the tops (without jam), use a fork to poke venting holes in the center.

Brush water around the edges of each pastry. Place the top pastries on the bottom pastries, aligning them. Run your finger around the edges to seal, then crimp the edges with a fork. Mix 1 tablespoon of egg white with 1 tablespoon of water. Brush over the top of the pastries.

Bake at 400º Fahrenheit for 15 minutes, or until golden. Let cool on a wire rack for 15 minutes before frosting.

Mix confectioners sugar with heavy cream until smooth and creamy. Add 1 drop of food coloring to tint the frosting. Frost or drizzle over pastries before serving.