Preheat oven to 400 degrees F.
Allow the pie crusts to come to room temperature so that they are easy to unroll.
Roll out each pie crust and cut off the rounded edges so you are left with a large square.
Cut square in half so you now have two somewhat equally sized rectangles. Perfections isn't necessary as you can see from my picture.
On top half of each rectangle, squeeze one-half of Windstone Farms Peanut Butter Packet and next to that add 1/2 tablespoon (one rounded teaspoon) of preserves, jam, or jelly.
Brush beaten egg along edges of top half forming a smaller square.
Pull the bottom half of pie crust over the top half and use fingers to push edges together.
Crimp edges with fork.
Use a toothpick to add holes to allow the steam to vent. You can get creative here and make a heart shape, initials, or something else cute.
Brush top of pie crust and edges with beaten egg.
Place pastries on a cookie sheet lined with parchment paper.
Bake for 15 to 20 minutes and remove from oven when pastries are a nice golden brown.
Allow to cool slightly before serving as the filling will be hot.
Once cooled, these can be reheated in toaster on lowest setting or in the microwave for 15 to 20 seconds.