Prepare the shortcrust pastry: combine sugar, flour, salt, yeast, butter and vanilla in a bowl and mix, then add the egg too.
Once you have a homogeneous dough, wrap it with cling film and let it rest in the fridge for at least 30 minutes.
Take the dough and roll it out into a rather thin sheet (no more than 3-4 mm), trying to shape it into a rectangular shape: cut out some fairly large rectangles (8-10×4-5 cm: the American Pop Tarts are quite large, but you if you prefer you can make them smaller), remember that they must be even in number because they will be paired two by two.
Arrange half of the rectangles on the baking sheet lined with parchment paper, stuffed with jam (in one I tried to put melted white chocolate) leaving the edges free, then cover with the remaining rectangles, seal the edges, brush with a little milk and cook for 10-15 minutes at 180 ° C, in a preheated convection oven, then let them cool.
Once completely cold, decorate the cookies as desired with icing and sprinkles (or even just icing).
Once the icing has dried, your Pop Tarts will be ready, you just have to spoil them.
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