Unroll pie crusts and cut in half. Cut out a 5-inch-wide (12-cm) square in each half. Rotate the squares to resemble diamond shapes.
3. Step
Use leftover pie crust to cut out 4 small hearts with a heart-shaped cookie cutter. Set aside.
4. Step
Fold four sheets of aluminum foil into small rectangles. Using your finger, slightly open the inside of each rectangle.
5. Step
Place the foil packets in the center of each pie crust diamond.
6. Step
Dip your finger with water and wet the edges of the left, bottom, and right flaps.
7. Step
Apply cooking spray to the tops of the aluminum foil packets.
8. Step
Following the folds of a real envelope, close the flaps over the foil, leaving the upper flap open.
9. Step
Wet one side of the pastry hearts and arrange them wet side down onto the folded edges of the pastry envelopes.
10. Step
Place pastries onto parchment paper-lined baking sheet.
11. Step
Brush with egg wash and sprinkle with sparkling sugar.
12. Step
Bake for 20-25 minutes, or until golden brown. Place a piece of aluminum foil over the top flaps of the envelopes if they begin to brown before the rest of the envelope.
13. Step
Cool completely before stuffing with strawberry slices.
