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1
Place the flour, butter, sugar, and salt in a food processor and pulse a couple of times until the butter is pea-sized.
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2
Add the egg and pulse again until the dough starts to come together; if necessary, add a little ice water so that the dough coheres.
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3
Bring the dough together with your hands and knead it a couple of times until it's smooth. Wrap it in plastic and chill it for half an hour.
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4
Once it has chilled, divide the dough in two balls and roll out each part out as thinly as possible.
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5
Cut each piece of dough into eight rectangles, about 3 x 4 inches in size. You may have to re-roll the scraps to get the eight, but it should work.
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6
Place eight of the rectangles on a baking sheet and add a heaping teaspoon of jam or the filling of your choice to the center of each. Place one of the other rectangles over each filling-topped pastry and press down to seal the edges.
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7
Use a fork to get a pretty pattern on the sides, then prick a few holes in each pastry so that the steam can escape.
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8
Place the pastries in the freezer until they're firm. Meanwhile, preheat the oven to 350u00b0 F. When you're ready to bake, brush the pastries with a little beaten egg or milk and put them in the oven for 20 to 25 minutes, until golden brown.
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9
Remove to a wire rack to cool. If you want to eat them like a real Pop Tart, enjoy them straight from the oven, while the filling is so hot that it burns your mouth.
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10
Or, leave them to cool a little while you make the glaze by mixing together the powdered sugar and a little hot water or milk until you have a dollop-able consistency. Spread the pastries with the glaze and top with colorful sprinkles.
