Easter Egg Pop-Tart

Preheat oven to 400 degrees. Lightly grease a large baking sheet with oil or cover with parchment paper or silicone baking mat. Unfold one puff pastry sheet and roll 2nd pastry sheet on top to form an oval. Use a rolling pin to roll puff pastry sheets out to combine the two sheets. Spread strawberry jam across the puff pastry, keeping it inside the egg wash perimeter. Unfold the other two pastry sheets and lay on top. Use a fork to gently press the two sheets together creating a seal and a cute pattern around the edge. Using a pizza cutter, cut out an egg shape and remove excess pastry. Poke a few holes in the top as well. Brush the top sheet of puff pastry with the egg wash. Bake for 20-22 minutes or until the puff pastry is dark golden brown on the top and bottom. In a small bowl combine powdered sugar, heavy cream until smooth and creamy. Spread frosting across the pop tart and top with sprinkles. Allow the pop tart to cool 10 minutes or so minutes before slicing.