Homemade Pop Tarts with strawberry or brown sugar-cinnamon filling

Pulse flour, granulated sugar, and 1 tsp. salt together in a food processor. Add butter and shortening and pulse until mixture is a fine meal.

Whisk together 1 egg and 1 Tbsp. water; add to processor and process until dough forms a rough ball, adding another 1 Tbsp. water, if necessary. Shape dough into a rectangle, wrap in plastic, and chill until firm, 4 hours, or overnight.

Preheat oven to 350°.

Divide dough in half. Roll out one half on a floured surface to a 10×11- inch rectangle, ⅛-inch thick; cut into six 3×5-inch rectangles. Transfer pastry rectangles to a parchment-lined baking sheet and chill until firm. Repeat rolling, cutting, and chilling with remaining dough half.

Whisk together remaining 1 egg and 1 Tbsp. milk for the egg wash.

Brush egg wash along perimeter (¼-inch) of 6 pastry rectangles; top center of each with either 1 Tbsp. strawberry filling or 4 tsp. brown sugar filling, spreading within egg washed perimeter.

Brush egg wash along perimeter (¼-inch) of remaining 6 pastry rectangles, then invert over filling-topped pastries, and press edges to seal; crimp edges with a fork.

Chill assembled pop tarts until firm, 15 minutes; brush tops with egg wash, then poke 8 holes in tops to vent steam.

Bake pop tarts until lightly golden, 20–25 minutes; cool on baking sheet 10 minutes, then transfer to a rack to cool completely.

Whisk together powdered sugar, remaining 1 Tbsp. milk, salt, and food color for pink icing. Or, for cinnamon icing, omit food color, and add cinnamon.

Spread icing on pop tarts and immediately top with sprinkles. Allow icing to firm up before serving.