Preheat the oven to 350 degrees F.
Remove the dough from the refrigerator and allow it to rest on the counter for 10-15 minutes.
On a clean surface dusted with flour, roll the dough to about ?" thick large enough to cut into a large rectangle. You may also want to dust the dough with some flour before rolling.
Cut the rectangle into 9 equal pieces by cutting two lines across on the long side and two lines down the short side side. Set aside scrap dough.
Place the 9 individual pieces of dough on a parchment lined baking sheet.
Beat together the egg and milk and brush the mixture all over the cut pastry pieces.
Place 1 tablespoon of the filling in the center of each pastry.
Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces.
Prick the dough with a fork, to create vent holes.
Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
Brush the tops of the pockets with a little bit of the egg and milk mixture.
Gather all remaining scraps of dough and divide in half. Roll out to ?" thick and cut into ~2-3 additional pop tarts.
Bake in preheated oven for 25-30 minutes or until golden brown.
Remove the pastries to a wire rack and cool.
Serve and enjoy!
Store any leftovers in the refrigerator.