In a mixing bowl, combine your Greek yogurt dough and 2 tablespoons of sugar. Mix well until the sugar is fully incorporated into the dough.
Lightly flour your work surface and roll out the dough to about 1/4 inch thick. Be sure to keep the shape rectangular for a classic pop tart look.
Using a sharp knife or a pizza cutter, cut the rolled dough into rectangles, about 3x4 inches in size. You should have enough dough for both the top and bottom of each pop tart.
Place half of the rectangles on a parchment-lined baking sheet. Spoon about 1 tablespoon of strawberry jam onto the center of each rectangle. Be careful not to overfill, as this will make sealing difficult.
Take the remaining rectangles and place them on top of the filled ones. Use a fork to press down the edges, sealing the pop tarts securely.
Preheat your oven to 350°F (175°C) and bake the pop tarts for about 15-20 minutes or until they are lightly golden brown.
While the pop tarts are baking, prepare the icing by whisking together the powdered sugar, 2 tablespoons of Greek yogurt, 2 tablespoons of milk, and the vanilla extract in a bowl until smooth.
Once the pop tarts have cooled slightly, drizzle the icing over the top of each one. Let it set for a few minutes before serving.
