Stretch the dough until it’s 2mm thick. It’s best if you stretch one half of the dough at a time. Cut the dough in rectangles of 10cm by 8cm.
Place a rectangle on a baking tray with silpat or baking paper and form a rectangle of marmalade at the centre (roughly a generous tablespoon of filling), leaving 5mm uncovered all around the edges.
Use your finger or a brush to paint milk on the edge you left without filling. Roll out the rectangle for the top a bit more so it fits and place it on top. Seal all around the edges by gently pressing with your fingers, then use a fork as well. Cut the excess edges of the pop tart to get a nice and perfect shape.
Make two holes with a fork to let the steam come out. Alternatively, youu can use a toothpick and make 3 holes in a diagonal.
To roll out again the scraps of dough, you will need to dampen your hands first to help it come together as it tends to dry out.
Paint the pop tarts with milk.
Bake in a preheated oven at 180°C / 350°F for 15-18min or until slightly golden.