Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

Add the jam to a small saucepan with the water and cornstarch. Whisk to combine and heat over medium high heat until it thickens. Remove from the heat and let cool.

Roll out one of the pie dough rolls. Cut off the edges and then cut the dough into evenly sized rectangles. After re-rolling, you should get 6-8 pieces. Repeat with the other pie crust.

Add about a tablespoon of the strawberry jam to the center of half of the pie dough rectangles. Spread out slightly, but leave ¼ inch around to create a border. Reserve 1 teaspoon.

Prick the tops of each poptart a few times in the center with a fork. This will allow the steam to escape while you are baking them.

Place the pricked piece on top of the piece with jam and use a fork to crimp the edges. Repeat with remaining poptarts.

Bake for 15-18 minutes, rotating the pan once, until lightly golden. Remove from the oven and let cool.

While they are cooling, whisk together the powdered sugar, milk and reserved teaspoon of jam to form a glaze.

Spread over the poptarts and then decorate with sprinkles.