Preheat your oven to 170°C/325°F. Line a baking tray with parchment paper and set aside.

In a medium mixing bowl, combine the flour, vanilla protein powder, sugar, and baking powder. Whisk until well incorporated and set aside.

In a separate small bowl, mix together the applesauce, neutral oil, and vanilla extract until smooth.

Add the wet ingredients into the dry ingredients, stirring until a dough forms. If the dough feels dry, add 1-2 teaspoons of ice-cold water.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.

After resting, divide the dough into two equal portions. Roll out one portion between two sheets of parchment paper to about 1/8 inch thickness.

Use a pizza cutter to cut the dough into 8 equal rectangles. Repeat with the second portion.

Arrange the rectangles on the prepared tray and place a spoonful of strawberry jam in the center of each rectangle.

Top each filled rectangle with a second dough rectangle, pressing down the edges and using a fork to crimp around all sides.

Bake in the preheated oven for 10-15 minutes or until the pastry turns light golden brown.

Remove from the oven and let the pop tarts cool completely on a wire rack.

In a mixing bowl, whisk together the confectioners sugar, milk or water, and vanilla until smooth. Adjust consistency as needed.

Spread the glaze over cooled pop tarts, leaving a small rim uncoated. Decorate with sprinkles if desired and allow the glaze to set.