Step 1

Put the flour, icing sugar and salt in a large bowl (or in a food processor).

Step 2

Rub in the cold cubed butter until it resembles bread crumbs.

Step 3

Mix together the egg yolks and water and add to the dry ingredients.

Step 4

Mix in until a dough forms. It doesn't take long.

Step 5

Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)

Step 6

Roll out your dough on a floured surface, thinly, until about 1/4 cm thick.

Step 7

With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.

Step 8

Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. . Prick the top with a fork to release steam while baking

Step 9

Spoon the jam onto half of the pastry. Take care not to over fill or you would have a jam explosion.

Step 10

Bake at 400oF (200oC) for 22-25 minutes or until golden brown.

Step 11

Mix some icing sugar, vanilla extract water together until thick and spoon over the pastry. And of course finish with sprinkles.