When you have your pie dough ready. Dust your work surface lightly with flour. Remove one portion of dough from the refrigerator and let sit for 5-10 minutes to soften. Carefully roll into a 9x12-inch rectangle, dusting with flour and flipping to keep it from sticking. Repair any cracks as you roll. Cut your desired pop tart shapes, you can do the regular rectangle shapes or use a cookie cutter like I did and cut them in heart shapes.
Brush egg over the entire surface on one side of a cut-out shape doug and place 1 teaspoon chilled lactose-free cream cheese and 1 teaspoon strawberry jam in the middle. Carefully place a second cut-out shape on top and press the edges to seal, being careful not to press the jam out of the sides. Use the tines of a fork to crimp the edges.
Repeat with remaining cut-out shapes, laying each on a parchment-lined baking sheet about 1-inch apart.
Use the end of a chopstick or thick skewer to poke a few holes in the top of the pastry to vent out the steam. Chill the pop tarts for 15 minutes while you preheat the oven to 200°C or (400°F). When the oven is done preheating, brush the top of each pop tart with the remaining egg wash.
Bake for about 20 minutes or until the tops are golden brown and crisp. Remove from heat and using a clean cloth, paper towel, or flat spatula, gently press the pop tarts down to remove any steam and flatten them a bit. Let cool completely before icing.