1-First Step: Start by preparing your pastry dough. In a large bowl, whisk together 2 cups of flour, 1/4 cup sugar, and 1/2 teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pockets are essential for creating flaky layers in your finished pastry.

2-Second Step: Create a well in the center of the flour-butter mixture and add 1 beaten egg and 2 tablespoons of ice water. Gently mix the dough with a fork, adding more ice water 1 tablespoon at a time until the dough just comes together when squeezed. Be careful not to overwork the dough, as this can result in tough pop tarts rather than tender ones. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

3-Third Step: While the dough chills, prepare your strawberry filling. In a medium saucepan, combine 2 cups diced strawberries, 1/4 cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down, about 5-7 minutes. Remove from heat and let it cool completely. This homemade filling will be much more flavorful than store-bought alternatives, giving your pop tarts an authentic strawberry taste.

4-Fourth Step: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Using a sharp knife or pastry cutter, cut the dough into rectangles approximately 3×5 inches in size. You should be able to make about 12-14 rectangles (6-7 complete pop tarts).

5-Fifth Step: Place half of the rectangles on the prepared baking sheet. Spoon about 1-2 tablespoons of the cooled strawberry filling onto the center of each rectangle, leaving a 1/2 inch border around the edges. Lightly brush the borders with water or beaten egg, then place another rectangle on top of each filled one. Use a fork to crimp the edges together, sealing the filling inside. Poke a few holes in the top of each pop tart with the fork to allow steam to escape during baking.

6-Sixth Step: Bake the pop tarts for 18-22 minutes, or until they’re golden brown around the edges. If you prefer an extra golden top, brush them with a beaten egg before baking. While they bake, you can prepare the optional glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Add a few drops of food coloring if you want that classic pink pop tart look.

7-Final Step: Once the pop tarts are done, transfer them to a wire rack to cool completely. If adding the glaze, wait until they’re fully cooled, then drizzle or spread the glaze over the top of each pastry. Add sprinkles immediately while the glaze is still wet so they adhere properly. Let the glaze set for about 15-20 minutes before serving. These copycat strawberry pop tarts are best enjoyed the day they’re made, when the pastry is at its flakiest and the filling is still slightly warm.