Day 1:

Sprinkles:
What you will need:

• Medium-sized bowl
• Whisk
• 5 small bowls (for mixing)
• 5 spoons (for mixing)
• Food coloring: orange, red, pink, green and yellow
• Parchment paper
• Offset spatula / butter knife
• Baking sheet
• Medium-sized Ziploc bag
• Rolling Pin (Or something to smash the sprinkles with)
• Mesh sieve
• 2 medium bowls 
• Air tight container to store

1. In a medium-sized bowl, combine the powdered sugar, salt, and aquafaba. Whisk it constantly and vigorously until you have a thick, smooth, opaque white icing. It will look like it won’t come together, but it will. If it is too thick, add in a little bit of aquafaba at a time and continue to whisk until you get the right consistency.
2. Divide the icing into 5 small bowls, working one with one bowl at a time, add food coloring a drop at a time, stir in the color, and mix until you have the desired color for each. Repeat this for all the icing colors, you should have orange, red, pink, green, and yellow (or whatever color you used).
3. Using an offset spatula, spread each color icing in an even strip across a piece of parchment paper, making as thin a layer as possible. Slide the parchment paper onto a baking sheet and let sit at room temperature until icing has dried and hardened completely for at least 12 hours.
4. Peel the icing off of parchment paper and break into smaller pieces with your hands. Place the pieces inside a Ziploc bag, press out any air, and seal. Beat the bag lightly with a rolling pin to pulverize the icing into tiny sprinkles. 
5. For this part, you will need 2 medium-bowls. Transfer the sprinkles to a fine mesh sieve and shake any tiny, dust-like particle into one bowl. In another bowl, with the remaining sprinkles left, press and scrape across the surface of the sieve. You’ll have small and relatively uniform sprinkles this way. Return any larger pieces to the bag and continue to break it up. Repeat this process until you have uniform sprinkles. Transfer to an airtight container, cover, and store at room temperature until you’re ready to assemble pop tarts.

Filling:
What you will need:

• Medium-sized saucepan
• Heatproof silicone spatula / wooden spatula
• Baking sheet 
• Silpat / parchment paper / non-stick aluminum foil
• High-speed blender / Immersion blender
• Air-tight container / mason jar

1. Preheat the oven to 250° Fahrenheit. If you’re using fresh strawberries, clean and remove the leafy parts. Prep a baking sheet by lining it with a silpat or a non-stick aluminum foil.
2. In a medium-sized saucepan, combine strawberries, sugar, salt, lemon zest, lemon juice, and water – cover and bring it to a simmer over medium heat. Stir occasionally until berries have softened for 5-8 minutes.
3. Remove from heat and puree in a blender (be careful as this is extremely hot). Return the pureed strawberries to the saucepan on medium-low heat, bring it up to a simmer and continue to cook until it has thickened. Stir often with a heatproof rubber spatula, be sure to scrape down the sides and bottom of the pan. The filling is thick enough when you scrape the bottom of the pan and the jam is viscous enough to hold it’s form for a couple of seconds. This process will take about 10 minutes.
4. Scrape the filling onto the prepared baking sheet and spread it into a thin, even layer. Place it in the oven, and bake for 45-60 minutes. Stir every 15 minutes with spatula, until it becomes a thick paste that holds its shape (it should resemble tomato paste). Let cool, then transfer filling to a small bowl.

Day 2:

Dough:
What you will need:

• Food Processor
• Plastic wrap
• Rolling pin
• Flour for dusting

1. In a bowl of a food processor, combine flour, sugar, and salt. Add in cold cubed butter and pulse with the flour until you get pea size pieces. Add in a tablespoon of ice water at a time and continue to pulse, until the dough starts to clump together. You might not need all the water, so don’t add any more once it starts to stick together. 
2. Place dough on a lightly floured surface. Lightly knead until it comes together into a smooth mass with no spots of dry flour remaining.
3. Transfer the dough to a sheet of plastic wrap. Pat it into a ½-inch thick square. Wrap it up tightly, pressing out the air, and with a rolling pin, roll over the dough forcing it into all corners. You should have a tightly wrapped, compacted square. Chill in the fridge for at least 2 hours or up to 36 hours, or you can freeze it for a couple weeks until you are ready to use it.

Assembly & Baking:
What you will need:

• 4½ x 3¼-inch – piece of cardboard or cardstock
• Flour for dusting
• Parchment paper
• 2 Baking sheets 
• Rolling pin
• Ruler
• Bench Scraper
• Sharp chef’s knife
• Fork
• Offset spatula / butter knife
• Small bowl
• The filling

If at any time your dough is starting to feel too soft, place it back in the fridge to chill for 15 minutes.

1. Before you start anything, make room in your fridge to place a baking sheet in. You are gonna need that space to chill the dough, and then cut out a piece of cardboard/card-stock paper that is 4½ x 3¼-inch. 
2. Take a piece of parchment paper, large enough to fit a 14×10-inch rectangle. Generously flour the top of the parchment paper. This will prevent the dough from sticking and it will be easier for you to move the dough around as opposed to rolling it out and placing it on the parchment paper.
3. Remove the dough from the fridge and cut it in half. Re-wrap the second half and return it back to the fridge. Flour your rolling pin and dust a little bit of flour over top of the dough and roll out the first half of the dough on the floured parchment paper to about a 14×10-inch rectangle. Slide the parchment paper to a baking sheet and with your 4½ x 3¼-inch piece of cardboard use it as a guide to lightly score the dough with a knife or bench scraper (You are not cutting yet, just making an indentation of where to cut later). You should be able to get roughly eight 4½ x 3¼-inch rectangles. Place the baking sheet in the fridge and allow the dough to chill. 
4. Repeat for the second dough and place the second baking sheet on top (If you do not have a second baking sheet, you can place the second rolled out dough over-top the first one, making sure you’ve rolled it on parchment paper to prevent it from sticking). Allow both dough to chill for 15 – 20 minutes.
5. Remove one of the scored dough from the fridge, and with a sharp knife, cut the score marks. Discard the scraps and prick each rectangle all over with a fork. Return it to the fridge to chill.
6. Remove the second scored dough from the fridge and take your filling, using an offset spatula or butter knife spread a thin layer (about a tablespoon of filling) inside each rectangle — leaving about a ¼ inch border all around. With a sharp knife, cut out the rectangles, discard scraps. 
7. Get a small bowl and fill it with about a tablespoon of aquafaba. Take the pricked pastry dough from the fridge, working one at a time, use your finger or a small brush and dip it in the aquafaba and brush it over the ¼-inch border of pastry, working around the filling. Drape the pricked pastry dough over top, aligning the slabs and pressing out any air pockets. Press firmly with your fingers around the filling to seal the pastry (making sure to avoid the filling). With a sharp knife, cut the dough about ¼-inch all around for a clean rectangle (this will also help completely seal them and lowers the risk of the pastry opening at the seams), discard scraps. Repeat with the rest of the pastries.
8. Place the prepared pastries back in the fridge to chill for 20 minutes and while you wait, preheat the oven to 300° Fahrenheit. 
9. Bake the pop tarts for 30-35 minutes until golden underneath and puffed, but still pale on top. Allow them to fully cool on the baking sheet before continuing.

Finishing touches:
What you will need:

• Medium-sized bowl
• Whisk
• Cup
• Piping bag / ziploc bag
• Scissors
• Toothpick
• Sprinkles

1. In a medium-sized bowl, combine the powdered sugar, salt, and aquafaba (or non-dairy milk). Whisk it constantly and vigorously until you have a smooth, opaque white icing that falls off the whisk in a slowly dissolving ribbon. If it is too thick to the point where it is taking too long to dissolve, add in a little bit of aquafaba (or non-dairy milk) at a time and continue to whisk until you get the right consistency. Adjust accordingly. 
2. Grab a cup or mug and drape the top edge of the piping bag/ziploc bag over the cup (this will make it easier to fill the bag) Fill the piping bag or a ziploc bag with 2 tablespoons of icing, remove from the cup, and snip a very small opening from the end or a bottom corner. 
3. Pipe a thin and even outline of icing on top of each pop tart, leaving about a ¼-inch border. Allow the icing outlines to dry completely. Return any icing left in the bag back to the bowl, and then whisk in lemon juice and vanilla. You are looking for a more fluid, but thick and opaque consistency, if needed add in a couple drops of aquafaba (or non-dairy milk).
4. For this part, you have the option to reuse your piping bag or use a small spoon to fill in the outlines with the rest of the icing. And make sure you have your sprinkles as well. Work with one pop-tart at a time and fill in the outlines with about a teaspoon of icing. Use a toothpick to swirl the icing around to fill in any gaps and to cover the entire surface. You are looking for a thin and even layer of icing, add more icing if needed. If you add too much icing, it can overflow. Before the icing starts to set, quickly top the pop-tarts generously with sprinkles. Let sit at room temperature at least 1 hour to let the icing set before serving.