Gluten-Free PB & J Pop Tarts

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. Unroll the sheet or puff pastry dough.
3. Using a pizza cutter or knife, cut the puff pastry into 8 even pieces.
4. Spread 1 tbsp of peanut butter or almond butter in the center of 4 of the puff pastry squares. Then top each with 1 tbsp of strawberry jam.
5. Cover each pb & j piece with a piece of the remaining puff pastry.
6. Press the edges down to seal together. Then use a fork to crimp them down on all sides.
7. Brush the whisked egg over each pop tart with a pastry brush.
8. Bake in the oven for 25-30 minutes or until golden.
9. Pour freeze-dried strawberries into a small blender or food processor and grind it into a fine powder.
10. Melt your coconut butter in the oven, 30 seconds at a time, stirring in between, until it’s smooth and liquidy.
11. Add the strawberry powder into the melted coconut butter and stir to combine.
12. Pour the strawberry / coconut butter mixture over the cooked pop tarts. I used about 1 tbsp for each tart. It will get melty and kind of drip down the sides naturally. Top the glaze with rainbow sprinkles. Enjoy!