1- In a large bowl, combine the 2 1/2 cups all-purpose flour and 1 teaspoon salt.

2- Cut in the 1 cup cold butter (cubed) using a fork or pastry blender until the mixture resembles coarse crumbs.

3- Add the 1/2 cup ice water and mix until dough forms. Shape into two disks, wrap in plastic, and refrigerate for 2-3 hours.

4- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

5- Roll one dough disk on a floured surface into a large rectangle about 1/8 inch thick.

6- Trim edges and cut into eight equal rectangles.

7- Place four rectangles on the baking sheet and spoon a heaping tablespoon of the 1 cup strawberry jam or preserves into the center of each, leaving space around the edges.

8- Top with the remaining four rectangles, crimp edges together with a fork, and trim for uniformity if desired.

9- Whisk the 1 egg with a splash of water to make an egg wash, then brush it on the top of each pastry.

10- Bake for 22-30 minutes until golden brown and cooked through. The exact time will vary depending on your oven and the thickness of your pastries.

11- Let the pop tarts cool completely. This might be the hardest step, but it’s important for the proper texture of the final product.

12- Meanwhile, mix the 1 cup powdered sugar with 1-2 tablespoons milk to create icing. The consistency should be thin enough to drizzle but thick enough to stay in place.

13- Once cooled, drizzle the icing on each pop tart and add the optional sprinkles for decoration.

14- Allow the icing to set before serving.