Homemade version of Pop-tarts
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Unroll the pie crusts onto a lightly floured work surface. Use a rolling pin to slightly roll out the pie crusts and square off the edges. It doesn’t have to be perfect you just want to make a more square shape with the crust to make cutting out the pop tarts easier.
Cut 8 equal sized squares out of each pie crust. I measured mine out to be about 6 inches tall and 4 inches wide. Use a fork to poke holes in the center of 8 of them, these will be the tops.
Put the strawberry jam in a small sauce pan and heat it over low-med heat. While the jam is slowly heating up combine the cornstarch and the cold water in a small bowl and mix it together until combined. Add the cornstarch mixture to the jam and stir in around until combined. Continue mixing so the mixture doesn’t stick to the bottom of the pan and burn. Once the jam starts bubbling, remove it from the heat. Carefully spoon a small amount of jam in the center of the 8 squares (that haven’t been poked) and spread it out, leaving 1/4 inch border towards the edges. Take the squares (with the poked holes) and lay them on top. Use a fork to crimp the sides of the squares together, creating a seal. Place the poptarts on the baking sheet and bake for 7 to 8 minutes, or until they are lightly golden brown.
Allow the pop-tarts to cool. Meanwhile you can make the glaze. In a small bowl combine the powdered sugar, milk, vanilla extract, & salt. Mix the ingredients together until a glaze forms. Spoon/drizzle the glaze over the poptarts and garnish with sprinkles.