Homemade Strawberry Chocolate PopTarts!

Roll each puff pastry sheet into a 12 by 10 inch rectangle. From each sheet cut 8 individual rectangles.

Divide jam equally on half of the rectangles, evenly put chocolate on jam. Cover each with the remaining rectangles of pastry.

With the tines of a fork press all seems to seal completely. Using a toothpick prick holes in top of tarts to vent.

At this point either refrigerate for 2 hours ( the pastry must chill before baking) . Or you can wrap individually and freeze, taking out what you need they can be baked directly from freezer.

TO BAKE

Preheat oven to 400

Place pop tarts on parchment lined baking sheet, brush tops with beaten egg and sprinkle with sugar

Bake about 25 minutes until puffed and golden. Best eaten warm.

They are wonderful by themselves but over the top with fresh berries and whipped cream! You can also ice them and/or vary the filling as you like!