1. Roll out dough onto a floured surface, roll into a large rectangle shape to about 1/8 inch thickness. Use a pizza cutter to cut the dough into 12 even pop tart rectangles. Move half to a line baking sheet.
2. Place roughly 1 and 1/2 tablespoon of the strawberry preserves into the middle of each pastry bottom.
3. Place the other pastry half on top of the filling. Take a fork and press the edges together to seal the whole thing together. The fork marks might be my favorite part.
4. Egg wash- whisk 1 egg and 1 teaspoon water together. Brush each pastry top with the egg wash. This helps get the nice brown touch to the crust while baking.
5. Take a fork or toothpick and poke several holes in the top of the pastry to let steam out while baking.
6. Place the assembled pop tarts back in the fridge to chill for another 10-15 minutes. Once chilled, place in a 350 degree oven for 20 minutes. Allow to cool on the baking sheet then transfer to a cooling rack. Don’t be alarmed if some strawberry goodness oozes out during baking, totally normal.

Icing

1. Once the pop tarts are cooled, mix the powdered sugar, milk and vanilla together until smooth.
2. Spoon a bit of the icing mixture of each pop tart and top with sprinkles to finish.