-
For the Pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor).
-
Rub in the cold cubed butter until it resembles bread crumbs.
-
Mix together the egg yolks and water and add to the dry ingredients.
-
Mix in until a dough forms. It doesn't take long.
-
Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
-
Roll out your dough on a floured surface until 1/4 mm thick.
-
With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
-
Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. . Prick the top with a fork to release steam while baking
-
For the Filling: Mix together the cream cheese, sugar vanilla together. At the end fold in the sprinkles.
-
Spoon the cream cheese mix into the center of a piece of pastry Take care not to overfill or you would have an explosion.
-
Bake at 400oF (200oC) for 18-22 minutes or until golden brown.
-
Mix some icing sugar, vanilla extract water together until thick and spoon over the pastry. And of course finish with sprinkles.