In a food processor, combine the flour, sugar, and salt. Pulse 2-3 times to combine.
Add the cubed cold butter to pulse until crumb-like texture.
Gradually pour in the cold water until the dough begins to pull away from the food processor container.
Flatten into a ½” thick rectangle and wrap tightly in saran wrap.
Preheat oven to 350F. Line a large, rimmed baking pan with parchment paper.
Roll out the dough on a very well-floured surface to ⅛ – ¼” thick. Slice into an 24 equal sized rectangles.
Place half of the rectangles on the prepared baking pan.
Spread 2-3 tablespoons of the strawberry jam in the centers of the rectangles on the baking pan. Sandwich the jam in with the other half of the rectangles. Crimp the edges of each pop tart with a fork.
Brush each pop tart with the beaten egg.
Bake for 20-25 minutes, until deeply golden and flaky, rotating the pan halfway through baking.
Let the pop tarts cool for at least 10-15 minutes while you make the glaze. To make the glaze, combine the powdered sugar, one tablespoon milk, and one teaspoon vanilla extract. Add a little more milk if needed until a smooth and thick glaze that’s still runny.
Spoon a generous amount of the glaze on each pop tart, then decorate with sprinkles. Enjoy with Vita Ice Strawberry Lemonade for a complementary refreshment!
