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 and well combined.

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

Shape the dough into a ball, wrap 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.

Cut the dough into 8 equal rectangles using a pizza cutter. Repeat with the second portion of dough.

Arrange the rectangles on the prepared tray. Place a generous spoonful of strawberry jam in the center of each rectangle, leaving space around the edges for sealing.

Top each filled rectangle with a second dough rectangle. Press down the edges with your fingers, then use a fork to crimp around all sides to fully seal the pop tarts.

Bake in the preheated oven for 10-15 minutes or until light golden brown. Remove and let cool completely on a wire rack.

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

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