Instructions

• Preheat your oven to 170°C/325°F. Line a baking tray with parchment paper and set aside.
• In a medium mixing bowl, combine the flour, vanilla protein powder, sugar, and baking powder. Whisk until everything is well incorporated and set aside.
• In a separate small bowl, mix together the applesauce, neutral oil, and vanilla extract until smooth and well combined.
• Add the wet ingredients into the dry ingredients. Stir until a dough forms. If the dough feels a bit dry, add 1-2 teaspoons of ice-cold water. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
• After resting, divide the dough into two equal portions. Roll out one portion of the dough between two sheets of parchment paper to about 1/8 inch thickness. Use a pizza cutter to cut the dough into 8 equal rectangles. Repeat with the second portion of dough.
• Arrange the rectangles on the prepared tray. Place a generous spoonful of strawberry jam in the center of each rectangle, leaving space around the edges for sealing.
• Top each filled rectangle with a second dough rectangle. Press down the edges with your fingers, then use a fork to crimp around all sides to fully seal the pop tarts.
• Bake in the preheated oven for 10-15 minutes or until the pastry turns light golden brown. Remove from the oven and let the pop tarts cool completely on a wire rack.
• In a mixing bowl, whisk together the confectioners sugar, milk or water, and vanilla until smooth. Adjust the consistency by adding more milk or water if needed.
• Spread the glaze evenly over the cooled pop tarts, leaving a small rim uncoated around the edges. Decorate with sprinkles if desired, and allow the glaze to set at room temperature.