Best Ever Pop Tarts

I made these just now and are absolutely brilliant, mine didn't turn out looking like something you would usually get, but that is purely because I am messy and still learning (also I didn't realise the marshmallow fluff I used would rise so well, LOL!!!) but truly great, so many different fillings you can invent yourself or follow my lead

• Ready In: 15 mins
• Serves: 2

Ingredients

• Pastry

• 100  g flour, sifted
• 50  g butter
• 2  tablespoons water

• Fillings

• 2  tablespoons  strawberry jam (or blueberry, blackberry, any jam you like really)
• 1  tablespoon  white marshmallow cream, with
• 1  tablespoon  pink marshmallow cream (give a marbled affect)
• 2  marshmallows, cut up with
•  chocolate chips
• 2  tablespoons  jelly, then spread top with
•  peanut butter

• Toppings

• 1⁄2 teaspoon vanilla extract
• 1  tablespoon milk
• 1⁄3 cup sugar
•  candy sprinkles
•  food coloring
•  cinnamon, plus
•  brown sugar, works well

Directions

1. Toppings aredesired, not necessary.
2. Pastry:
3. sift flour into bowl.
4. with knife mix in butter to resemble bread crumbs.
5. add water.
6. roll into ball.
7. wrap in clingfilm and let sit for 30-60 minutes.
8. Pop Tarts:
9. gently roll out pastry.
10. cut into 4 rectangles.
11. spread your filling on two of the rectangles, leaving 1/2 inch from the edge.
12. place other rectangles on top.
13. crimp edges with a fork.
14. pierce a few holes on top with a fork.
15. brush with milk.
16. bake at 350°F for 20 minutes.
17. let cool.
18. leave as they are or make a topping and spread over top leaving 1/2 inch from the edges.
19. wrap in tin foil.
20. keep in fridge (keeps a week or so) or freezer (keeps 3-4 months).
21. to then eat, toast from fridge 2 minutes, from freezer 4 minutes.
22. Toppings:
23. Stir the vanilla and milk into powdered sugar until you have a thin frosting.
24. Dribble onto each tart or brush with pastry brush.
25. add colouring for extra decoration if desired.
26. (you can also toast then eat later when cooled).