Ingredients
Our version of a Pop Tart!
1 box puff pastry (2 sheets), fully thawed
1 egg yolk
1 Tbsp water
1/2 Cup diced Bobalu strawberries
4 Tbsp strawberry jam
1/2 can vanilla frosting
Rainbow sprinkles
Directions
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Lay one piece of the puff pastry flat on the baking sheet and spread the jam over the top with a knife. Make sure to leave room around the edges with no jam for sealing the puff pastry.
In a small bowl, whisk together water and egg yolk. Using a pastry brush, brush the yolk mixture all over the top of the pastry. Then, use a fork to press down onto the outer edges of the pastry to seal the two pieces together. Bake 18-20 mins or until the edges are golden brown.
When the pastry is done baking, let it fully cool. Then, use a knife to spread the frosting on top of the pastry and top with sprinkles. Store in an airtight container up to 2 days.