Homemade Pop Tarts

I have a desire to make all of my favorite childhood snacks at home.  Many times I've attempted to make cheez-its and goldfish so I can refrain from buying them at the store.  A couple of weeks ago, I focused my attention on pop tarts.  I never buy them anymore due to the lack of craving I have for sugar in the morning, but because it was late afternoon, I decided to give it a go. This recipe makes the perfect pop tart crust, and while they may be fluffier than the average pop tart, adds the extra substance that the franchise breakfast pastry lacks. I can't wait to recreate these for early brunches or even add some chocolate to make an indulgent dessert.
2 sticks of unsalted butter, preferably frozen and cut into cubes
Combine 2 cups of flour, 1 TBS sugar and 1 tsp salt into a food processor
and slowly pulse in the butter.  The mixture will be crumbly, but should
be able to hold on it's own when squeezed.
Whisk 1 large egg and 2 TBS of milk together
Combine both mixtures into a bowl. 
Stir and knead together until the mixture turns to dough.
Divide dough in half and place one in the freezer as the
other is being rolled.
Roll into rectangle on a floured surface, and cut into equal sized 
squares of your choosing.
Place on a baking sheet lined with parchment paper.
For the filling:
I used 8 ounces of strawberry preserves and heated
them in a saucepan.  I combined 1 TBS of cornstarch and 1 TBS of cold water
and added them to saucepan to heat thoroughly. Place a TBS on each square.
Take the rest of the dough and cut into squares. 
place them on top of the raspberry preserve fillings and seal with a fork
around the edges as well as on top. This helps them stay flat
and allows some of the icing to seep through when out of the oven.
Bake at 350 degrees for 20-25 minutes.
For the icing: I used 1 cup of powdered sugar
and added milk in increments until I got the consistency I wanted.
The more powdered sugar = the thicker the icing and I added
vanilla to enhance the flavor. 
Then, use any kind of sprinkles you'd like!
Originally recipe adapted from here