Instructions

1. Preheat oven to 350F. To food processor add flour, butter, sugar, and salt. Process until butter is broken down into pea size pieces. Slowly add in the ice water and continue to process until dough forms into a shaggy wet sand texture.

2. Place the shaggy dough onto a floured surface and use your hands to gather the dough into a disk. Use a rolling pin to roll the dough into a 1/4 inch thick rectangle.

3. Using a small rectangular cookie cutter, cut out 4 rectangles. Set aside two. To the remaining two rectangles add 2 tbs of jelly to the center of each, being careful not to let the jelly reach the outer edges.

4. Use the other two rectangles to cover the jelly filled rectangles and use a fork to press the edges together.

5. Make an egg wash by combing an egg and a splash of water. Place the pop tarts on to a parchment paper lined cookie sheet and brush each one with egg wash. Use a fork to poke a few holes into the tops of each pop tart. Bake for 20 minutes or until golden brown.

6. Let pop tarts cool on cooling rack while you make the icing. Combine the powdered sugar, vanilla, and heavy cream to make the icing.

7. Dip the top of each pop tart into the icing, then top each with rainbow sprinkles. Enjoy!