In food processor add your flour and sugar and pulse to combine.
Add your butter and pulse again until it comes together.
Add your vanilla and turn to on and slowly add your water.
Do not over-mix.
Ball up your dough and cover with saran wrap and chill for at least 20-30 minutes.
Once chilled, sprinkle flour over a clean work surface and roll out your dough into a large 1/4" thick rectangle.
Now if you have a stencil awesome, otherwise grab a pop-tart or something else rectangle and about the size of your desired pop-tarts and tart tracing with knife around them to create 12 equal rectangles.
Once traced, cut them with knife and remove excess dough.
If you cant make 12 make as many as you can once cut out roll out leftover dough to make more.
We were able to make 2 more from leftover dough to get us a full 6.
Pre-heat oven to 400.
Spray a baking sheeet with non stick cooking spray and cover with parchment paper.
add 6 of your rectangles.
Next add about 2 Tbs of strawberry preseresv to the center of each pop-tart and spread around.
Add your remaining 6 rectangles to tops of each and press edges with a fork to seal.
Make about 6 rows of vent holes on each top of your pop-tarts so filling does not escape through the sides.
Bake for about 15 minutes or until golden.
Remove from oven and cool.
Once cool make your icing by mixing your powered sugar and milk together 1 Tbs at a time to get desired consistency.
Spread onto cooled pop-tarts and immediately sprinkle with sprinkles.
Serve and enjoy!