Remove pastry from the fridge or freezer according to packet instructions.
Preheat your oven to 180C (350F).
Slice each sheet of pastry into 8 pieces.
Place 8 of them on a baking paper lined tray; if you don’t have one large enough to leave a little space between them then use two trays.
Brush the top of each sheet with beaten egg using a pastry brush.
Place about 1 heaped tbsp of jam into the centre of each piece of pastry.
Place the remaining 8 pieces of pastry on top of each jam topped piece. Press down the sides with your fingers gently and the proceed to press down with a fork to seal the edges completely on each one.
Brush the top of each pop tart with the beaten egg. Prick 3 to 4 times into the centre with a fork and then bake for 22 – 25 minutes; until lightly golden and firm.
Allow to cool for 5 minutes on a tray and then cool fully on a wire rack.
Mix together icing sugar and water. Add enough to create a thick smooth consistency. Once the pop tarts are cool, top with icing and sprinkles.