In a large bowl, combine the flour, powdered sugar and salt.

Using your fingers (or a pastry blender) rub in the butter until it resembles bread crumbs.

In a small bowl, whisk the egg yolks and water. Add this mixture to the dry ingredients and mix, using your hands, until a dough forms.

Wrap the dough in cling wrap and refrigerate for 30 minutes to allow the gluten to relax.

Preheat the oven to 400℉ (200℃). Line a baking tray with parchment paper and set aside.

On a lightly floured surface, roll out your dough into a 12x16 inch (31x41 cm) rectangle. About ¼ inch (6 mm) thick.

Using a pizza cutter or a sharp knife, cut the pastry into 16 3x4 inch (7.5x10 cm) rectangles.

Lay 8 rectangles onto your prepared baking sheet and spoon 1 tablespoon of jam onto the middle of each one, leaving a border around the edges.

Brush the border with egg wash and lay the remaining rectangles on top. Using a fork, crimp the edges to seal.

Egg wash the top of the pastry and prick with a fork to release steam during baking.

Bake for 22-25 minutes or until golden brown.

In a small bowl, whisk the powdered sugar, 2 tablespoons of water and vanilla extract until smooth. If you want a thinner icing, add the remaining tablespoon of water gradually.

Spread your icing over the cooled Pop Tarts and decorate with sprinkles.

Enjoy fresh or lightly toasted! Store any leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat in a toaster oven before serving.