Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a small bowl, mix ½ cup jam with cornstarch.

Crack the egg into a second small bowl and whisk.

Lightly flour a large work surface and lay both pie crusts out on it. Roll the circles to 10 to 11 inches across. Use a knife or pizza cutter to cut the edges off; about 1-inch off all sides, to create (2) 9-inch squares. Then cut each square into (3) 3-inch stripes (6 total with both crusts).

FYI - I made a 9-1/4 x 9-1/4-inch cardboard template to use and piece the corners with the extra dough. I made another template 3 x 9-inches and use that to cut the 9x9 square with a pizza cutter.

Spoon 1-2 tablespoons of jam on one end of each strip. Brush a rectangle of egg around the jam, to glue the sides together. Fold the dry end over the end with jam. Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips.

Move the pop tarts to the prepared baking sheet. Bake for 15-18 minutes until golden. Remove to cooling rack and cool for 5-10 minutes; then prepare frosting.

Whisk powdered sugar and 1 tablespoon jam and 1-2 tablespoons cream (or milk) together to create an icing glaze. Spoon over the top of each pop tart and immediately sprinkle with sprinkles.

Serve warm or at room temperature.