Homemade Pop Tarts

heat, combine strawberry jam, cornstarch and water until boiling, about two minutes. Use a small whisk and stir constantly. Remove from heat and allow to cool while you prepare the pastry.

In a large bowl, whisk together flour, sugar and salt. Using a pastry cutter (or your hands) cut the butter into the pastry until the butter is pea-sized and mixture holds together when you squeeze it. Whisk together milk and one of the eggs and add to flour/butter mixture and using a fork, combine until mixture comes together. Knead in bowl until dough comes together in a ball. Split dough in half and form into 3x5 squares.

Using a heavily floured rolling pin and work surface, roll dough out to a 1/8 inch thickness. Cut into 3x4 inch squares, re-rolling the dough as needed. Place squares onto large baking sheet to prepare for filling. Repeat with other half of dough. You should be able to get 18 pieces of 3x4 inch dough.

Whisk other egg and brush half of the pastry squares with it (These will be the bottom crusts). Spoon 2 tablespoons of cooled filling on the middle of the egg-brushed pastry squares. Cover with another pastry square, and use a fork to seal the edges. Poke holes in the top of the dough to allow steam to escape.

Put assembled pastries into the refrigerator for 30 minutes. While you are waiting, preheat your oven to 350 degrees.

Bake squares for 25 minutes or until golden brown. Do not overbake.

Frost as desired. (I used cream cheese for these, next time I'll use plain confectioners sugar for the glaze.)

For cream cheese glaze: 1 box cream cheese, 1/2 cup powdered sugar, 1/4 cup whipping cream, 1 teaspoon vanilla. Beat until smooth.