Ingredients:

• 2 whole refrigerated pre-made pie crusts
• 1/2 cup strawberry fruit preserves
• 1 egg
• 1 cup powdered sugar
• 1 Tablespoon heavy cream
• Rainbow sprinkles

Instructions:

1. Preheat oven to 400ºF.
2. Line a baking sheet with parchment paper and set aside.
3. Crack the egg into a small bowl and whisk.
4. Lay both pie crusts out.
5. Cut each pie crust into rectangles using a cookie cutter or other instrument.  (Note: I used a tupperware container!)
6. On half of the rectangles brush whipped egg.
7. Then top rectangles brushed with whipped egg with 1-2 tablespoons of preserves.
8. Place a dry rectangle on top of the preserved and egg covered rectangle.
9. Use a fork to crimp the edges together on all sides.
10. Repeat with remaining rectangles.
11. Brush tops of all the pop tarts with whipped egg.
12. Using a skewer poke wholes in top of pop tarts to allow steam to release when cooking.
13. Move the pop tarts to the prepared baking sheet. Bake for 10-15 minutes until golden.
14. Cool.
15. After the pop tarts have cooled for several minutes, whisk powdered sugar and 1-2 tablespoons cream together to create an icing glaze.
16. Spoon over the top of each pop tart and immediately sprinkle with rainbow sprinkles.
17. Let the icing dry, either on the baking sheets of on a dry rack.
18. Serve warm or at room temperature.