In a medium bowl, add your flour and sugar and stir. Grab your grater and grate your butter into the flour mixture. Give this a good toss using your fingers. Add in your discard and use your fingers to continue to mix until the dough is quite dry, yet the discard is well combined. A tablespoon at a time, pour some water over top of the dough, mixing and kneading in between each tablespoon of water. I use about 2-3 tablespoons but that will vary depending on the hydration level of your discard!

Once a ball is formed, press it together tightly and place it covered in the fridge for an hour. This dough must be chilled before we roll it out and the hour wait will help the flavours develop.

Preheat oven to 350 degrees.

Remove your dough from the fridge and place it on a floured surface, sprinkling some flour on top of the dough as well. Use a rolling pin and some good ol' strength to roll the dough out. I do less than 1/8 of an inch for my dough thickness. I like a thin crust for my poptarts but if you prefer a thicker crust, you can do so!

Once your dough is well rolled out, cut out a 9x3 inch strip of dough using a sharp knife or pizza cutter. You should have enough dough to do about 10 poptarts. Feel free to cut out as many strips as you can and then repress and roll out the remaining dough to make more poptart strips.

Once you have all your strips, ensure that they are laying on a good dusting of flour to ensure they do not stick during this part.

Crack an egg into a bowl and give it a good beat using a fork. Then take that fork and dip the tips into the egg and press the back of the fork onto the very outer edge of the tart dough. Go all around the 9x3 dough strip, keeping to that outer edge and redipping the fork into the egg as needed. This will work to glue and hold your poptart together during baking, reheating and eating. Repeat to all your dough strips.

Now take your jam of choice, a place a tablespoon of jam onto the lower half of each poptart dough, keeping it away from the egg wash forked sides. Repeat to all poptarts.

Now the fun part! Grab one end of the dough and pull it up and over your jam, closing the poptart. Press the sides of the poptart edging gently with your fingertips. Repeat to close all your poptarts.

Take that fork again, and press the back of it onto the edges one more time. This will complete the sealing and also look very cute.

Place your poptarts on a parchment lined baking sheet. Paint a light layer of egg wash over each poptart. Bake for 15-20. 15 minutes if you prefer a lighter poptart and 20 minutes for a golden brown!

While they bake, combine in a bowl your desired glaze ingredients and give it a good whisk.

Once your poptarts are done baking, let them cool before moving them onto a wired rack to cool fully. Glaze your poptarts and top with sprinkles or freeze dried chopped fruit!

Keeps in the fridge in an airtight container for 7 days and reheat beautifully in your toaster oven, oven or microwave.