How to Make Homemade Chocolate Fudge Pop Tarts

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
• Add the very cold, cubed unsalted butter to the flour mixture and cut into the flour until it resembles coarse crumbs.
• Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together.
• Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• In a saucepan, whisk together the cocoa powder, granulated sugar, whole milk, melted butter, vanilla, and a pinch of salt until smooth.
• Cook over medium heat until thickened and coats the back of a spoon.
• Cool the fudge filling to room temperature.
• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
• Roll out one disc of pastry dough into a rectangle about 1/8-inch thick.
• Cut the dough into smaller rectangles, about 3x4 inches each.
• Spoon 1-2 tablespoons of the cooled fudge filling onto half of the pastry rectangles.
• Brush edges with egg wash, place another rectangle on top, and press to seal.
• Prick the tops of each pop tart with a fork 2-3 times.
• Bake for 18-22 minutes until golden brown.
• Let cool on baking sheets before transferring to a wire rack.
• Whisk together powdered sugar, milk, and vanilla for glaze.
• Once cool, drizzle the glaze over the pop tarts and add sprinkles if desired.
• Let glaze set for about 15-20 minutes before serving.