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

Next, add in the butter and rub it in using your fingertips until it resembles coarse bread crumbs.

In a small jug, mix together the egg and water. Slowly stream in the wet ingredients into the dry while mixing. Hold back some of the water and egg mixture just incase you don't need it all.

Using your hands bring the dough together until the dough has formed a nice ball. If you find the dough is dry add a bit more liquid as needed.

Wrap the pastry in cling wrap and refrigerate for a minimum of 30 minutes to allow the gluten to relax before rolling. This dough can be kept in the fridge for up to 3 days.

Pre-heat your oven to 375oF (190oC) then butter and line your SweetCreations Nonstick Quarter Sheet Pan 9"x 13"x1 with parchment paper,leaving extra parchment hanging over the sides. This will help you remove the pop tart from the pan. Set aside.

Divide the crust into 2 equal balls. Flour a large work surface and a rolling pin. Working with the first ball of dough to create the bottom crust, gently roll it out into an 10 " x 14 " rectangle about 1/8 of an inch thick.

To transfer your bottom crust onto you trey by gently roll it around your floured rolling pin then unrolling it across the pan. Gently press it down and into the corners of the pan. Some crust should be hanging over the edges.

Next, fill the bottom crust with the jam using a spatula to endure the jamis evenly distributed across the bottom crust.

Repeat the same process with the second ball of dough. This will act as the top crust. After unrolling the top crust across the top of the jam layer, gently press the edges together to seal the bottom crust to the top, encasing the filling.

Using scissors or a knife trim the extra crust hanging over the sides to match the edge of the pan. Lastly, crimp the outer edges of the crust with a fork. This will seal the pop tart and also create that classic pop tart crust

Brush the entire top of the crust with egg wash and prick a few holes in the top of the crust, to allow steam out of the tart while baking.

Bake the pop tart in your toaster or conventional oven for 25-30 minutes or until golden brown. Once baked remove from the oven and allow to cool in the tin while you make the glaze.

In a large bowl whisk together the powdered sugar with the milk until a shiny smooth glaze is formed. If the glaze is not thick enough add a bit more powdered sugar a tablespoon at a time. Alternatively, add a little extra milk if the glaze is too thick to pour.

Once the pop tart has completely cooled pour over the glaze. Gently spread the glaze out with a spatula then cover with sprinkles. Allow to set for about 30 minutes or until the glaze has hardened slightly.

To serve, lift the pop tart out or the tray and slice into large squares. The pop tart will last for up to 4 days covered and stored at room temperature.