1. Prepare the Crust:

• In a large bowl, combine the flour, salt, and sugar (if using).
• Add cubed butter and use a pastry cutter or your hands to blend the butter into the flour until it forms a crumbly texture.
• Gradually add cold water, one tablespoon at a time, until the dough comes together into a ball. Avoid overworking the dough.
• Wrap the dough in plastic wrap and chill in the refrigerator for about 2 hours, or up to 5 days.

2. Make the Peach Compote:

• In a small saucepan, combine the chopped peaches, brown sugar, vanilla extract, cinnamon, cornstarch, and salt.
• Cook the mixture over medium heat, stirring occasionally, until the peaches break down and the mixture thickens. Do not let it boil.
• Remove from heat and transfer to a bowl. Let the compote cool completely before using. You can refrigerate this compote for up to a week.

3. Roll Out the Dough:

• Preheat the oven to 425°F (220°C).
• Lightly flour a clean surface and roll out half of the dough until it is paper-thin.
• Trim the edges and cut the dough into six rectangles.
• Repeat with the second half of the dough to create a total of 12 rectangles.

4. Assemble the Pop-Tarts:

• Spoon about 1 heaping teaspoon of peach compote onto half of the dough rectangles, leaving a small border around the edges.
• Place the remaining dough rectangles on top of the filled ones.
• Use a fork to crimp the edges of each pop-tart to seal.
• Make 3-5 small slits on the top of each pop-tart to allow steam to escape.

5. Bake:

• Place the assembled pop-tarts on a greased or parchment-lined baking sheet.
• Bake for 7-9 minutes, or until the edges are golden brown.
• Allow them to cool slightly on a wire rack.

6. Glaze and Decorate:

• In a small bowl, whisk together powdered sugar and almond milk (or whole milk) until smooth.
• Drizzle the glaze over the cooled pop-tarts and sprinkle with colorful sprinkles if desired.
• Allow the glaze to harden before serving.