Preheat the oven to 400 degrees
For the crust:
cut butter into the dry ingredients with a pastry blender until mixture is granular.
Add cold milk sprinkling on gradually and mix with a table knife.
Work mixture into a ball.
Divide into two equal parts and refrigerate for 30 minutes or up to 2 days.
When ready to make your pop tarts, roll out into a thin rectangle.
Using a pizza cutter cut off the rough edges of the pie dough and cut into 6 even rectangles.
Repeat with your other half of pie dough
Place a rectangle on a baking sheet, brush with egg wash on the edges, place your 1 tablespoon of filling smoothing out leaving room at the edges for sealing.
Place another rectangle pie piece on top of the filled one and using the tines of fork, press the edges to seal. Continue with the rest of the pieces until all twelve are done. Prick with a fork a couple times on the top to vent the steam.
Brush the pop tarts and brush with egg wash and bake off in the oven for 12-15 minutes or until lightly golden brown.
For the Icing:
1 cup powdered sugar
2-3 tablespoons heavy cream
1 tsp. cinnamon
mix in a small bowl, spread over pop tarts and sprinkle with sprinkles (optional)