Use 2-1/2 to 3-inch square or round cutters.
In place of the hazelnut cocoa spread, mix 1/2 cup seedless red raspberry jam and 1 tablespoon cornstarch until smooth.
Proceed as directed above, using about 1-1/2 teaspoons of the raspberry filling inside each pastry.
Seal with a fork, vent and brush with egg mixture.
Bake 20 to 22 minutes or until crust is golden brown.
To decorate, use Wilton Pink Icing Color to tint glaze to desired shade. Decorate with sprinkles, if desired.
Makes about 14-16 pies.