Instructions:
Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.
Prepare the Filling: In a small bowl, mix the strawberry jam with cornstarch and water. Microwave for 30 seconds and stir to thicken slightly. Let cool.
Roll and Cut Dough: On a floured surface, roll each dough disk into a rectangle about ⅛-inch thick. Cut into even rectangles (roughly 3×4 inches). You should get about 16 rectangles (8 pop-tarts).
Assemble the Pop-Tarts: Place half of the rectangles on a lined baking sheet. Spoon about 1 tablespoon of filling into the center of each, leaving space at the edges. Top with another rectangle of dough, press edges with a fork to seal, and poke the tops with a fork to vent.
Chill and Bake: Chill the assembled pop-tarts in the fridge for 15 minutes. Preheat oven to 375°F (190°C), then bake for 22–25 minutes or until golden. Let cool completely.
Glaze and Decorate: Whisk together powdered sugar, milk, and vanilla until smooth. Spread over cooled pop-tarts and add sprinkles if desired. Let glaze set before serving.
Prep Time: 40 minutes (plus chilling)
Cooking Time: 25 minutes
Total Time: 1 hour 15 minutes
Calories: 290 Kcal per pop-tart
Servings: 8
