Homemade strawberry pop tarts

Whisk the flour, sugar and salt in a bowl; rub in the cold butter with the fingertips until no piece is bigger than a pea.

Mix in the two egg yolks and the apple cider vinegar, then a little of the water, only as much as needed.

Divide the dough in half, knead each into a ball, press into a disc on plastic wrap and chill 30 minutes.

Make a slurry of the cornstarch and water. Heat the strawberry jam in a saucepan over medium heat to a simmer, stir in the slurry quickly until thickened, take off the heat.

Flour the work surface and roll the cold dough to about an eighth of an inch; trim the edges, cut in half and in half again; repeat with the rest of the dough and the scraps.

Beat the egg with a little water; brush egg wash around the edge of each piece.

Spread filling on half the pieces, top with the other pieces, press the edges with a finger to seal, then crimp with a fork.

Poke holes in the top so the filling can breathe and does not burst out the sides; brush the tops with more egg wash.

Bake at 375F / 190C for 15 to 18 minutes.

Whisk the powdered sugar, milk and vanilla into an icing; spread on top of the pastries.

Add the sprinkles before the icing air-dries, or they bounce off.