• In a medium sauce pan combine the strawberries, vanilla, marsala, sugar, cinnamon stick, orange zest and salt. Stir and cover. Cook over medium-low heat for 20 minutes.
• Uncover and stir. Increase heat to medium and cook for 20 more minutes, stirring frequently.
• Once the strawberries have reduced to a jam-like consistency, remove from the heat and bring to room temperature. Store in an airtight container overnight in the fridge.
• Heat the oven to 350 degrees.
• On a floured surface, roll out the dough. With a ravioli stamp, press out the dough into 2 1/2 inch squares. Lay the pieces on a parchment lined rimmed baking sheet.
• Place a small spoonful of strawberry jam in the middle of each dough square. Cover the jam with another dough square.
• Using a fork, press to seal the edges of the pop-tart. Then, prick the top of each pop-tart with the fork (this will release air during the cooking process and will prevent the pop-tart from “puffing” up).
• Place in the oven and cook for 20 minutes, or until the edges of the pop-tart are golden brown. Remove from the oven and let cool for 5 minutes, then place onto a cooling rack.
• Once the pop-tarts are at room temperature add the frosting and serve.

for the frosting

• Place the sugar into a bowl. Add the cream and extract. Stir well to combine.