• To make the filling, put the strawberry jam and finely chopped fresh strawberries into a saucepan and heat over medium heat for 2-3 minutes. Stir periodically.
• While the strawberries are heating, whisk the cornstarch with 1 tsp vanilla and 1 TBSP water until smooth. Add the cornstarch mixture to the jam. Cook over medium heat for another 4-5 minutes until thickened. Remove from heat.
• Roll out one pie dough on a floured surface. Roll into a rectangle as much as you can. Using a pizza cutter, cut the dough into 6 even rectangles. Repeat with second pie dough roll so that you have 12 rectangles.
• Place 6 rectangles on a baking sheet (that is covered with parchment paper). Spoon 1-2 tablespoons of the strawberry jam mixture into the middle of each pastry. Spread the filling around but be sure to leave border around the edges to seal the pastries.
• Cover each square with the remaining dough squares. Crimp all the way around the pastries with a fork to seal them.
• Brush the top of the pastries with the egg wash.
• Bake for 14-16 minutes at 375 degrees. Cool on a baking rack.

GLAZE

• To make the glaze, mix the powdered sugar, heavy cream and vanilla until smooth. Spoon the glaze over each cooled Pop Tart and top with sprinkles.