Homemade pop tarts

Ingredients

• >> 2 cups + 2 Tbsp all-purpose flour, plus more for rolling
• >>1 tsp salt
• >>1 tsp granulated sugar
• >>1 cup unsalted butter, cold 
• >> 4 - 5 Tbsp ice water
• >> 3/4 cup strawberry preserves, divided (or other preserve of choice)
Icing
• >> 1 cup powdered sugar
• >>2 Tbsp milk, plus more as needed
• >>1/4 tsp vanilla extract

In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture. Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Cover each with plastic wrap and chill 1 hour. 

Roll out dough and begin to cut out the rectangular shapes. Arrange 4 of rectangles, Spread 1 1/2 Tbsp of jam evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork  Poke the top center of each tart about 4 times with a toothpick. Cover and transfer to freezer to chill at least 2 hours or up to one week

• Bake at 375 for 15-20 minutes or until golden brown. Let completely cool before adding icing. 

• For the icing: 
• In a mixing bowl whisk together all icing ingredients well then add milk about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts,  Sprinkle tops with sprinkles if desired and allow glaze to set.

Enjoy!