Roll out the pie dough onto a floured surface, to an 18” x 14” rectangle. Trim the edges with a sharp knife. Slice into 9 rectangles.
Pipe the filling onto half of each rectangle. Fold the rectangles in half, then seal all four sides with a fork. Brush the surface with the beaten egg.
Bake at 400F for 20 minutes, until golden. Then transfer to a wire rack and cool completely.
To make the glaze, combine the whipping cream, vanilla extract, confectioner’s sugar and cinnamon in a bowl.
Spoon on top of the pop tarts and decorate with leaf sprinkles. Enjoy!