Homemade Strawberry Pop-Tarts

Preheat oven to 400ºF. 

Remove both crusts from the refrigerator, and allow them to warm up for 15 minutes.

In a small bowl, mix jelly with cornstarch. Set aside.

Once crusts have set out for 15 minutes, gently roll the circles to 12 inches in diameter. Cut each crust into a 9-inch square by using a knife or pizza cutter to cut the edges off. Then cut each square into three, rectangular 3-inch strips (6 total).

Spoon about 1 tablespoon of jelly on one short half of each strip. Brush the entire edge of the pie crust strip with water, to help stick the sides together. Gently fold the jelly free end of the pie crust over the end with jelly. Use a cookie spatula or a fork and firmly press the edges together on all sides to seal. After sealing the edges of the pop tart, trim with a knife for a nice straight edge. Using the flat end of a kabob stick or a toothpick, gently poke holes into only the top layer of pie crust. Repeat with remaining pie crust strips. 

Move the 6 pop-tarts to a parchment lined large baking sheet. Bake for 15 minutes or until golden.

Remove pop-tarts to a cooling rack and allow to cool for at least for several minutes.

Meanwhile make the glaze. In a small bowl whisk together powdered sugar, water, and corn syrup until smooth.

Spread glaze on top of each pop-tart and immediately top with sprinkles.

Allow glaze to set for several minutes, and serve warm or allow to set for about 3 hours or until the glaze is dry to the touch before stacking and storing in a sealed container at room temperature.

Enjoy!