Make the dough: In a medium-sized bowl, combine the flour, sugar, kosher salt, and whisk to combine. Add the cold cubed butter. Using your clean fingers, smoosh the cubes of butter into the flour, coating each cube with flour. Add the ice water, and stir gently to combine, until the dough starts to come together, but you should still see pea-sized pieces of butter. Dump half of the dough out onto a large piece of plastic wrap, and use the plastic to push the dough together into a ball. Wrap tightly, and refrigerate for 30 minutes. Repeat with the second ball of dough.

Preheat the oven to 400 degrees F. Remove 1 ball of dough from the fridge. Roll the dough out onto a well floured surface to 1/4" thickness. Rotate the dough often as you roll, and add more flour as necessary so that the dough doesn't stick. Use a 3" triangle shaped cutter to cut out as many triangles as possible. Spoon about a teaspoon and a half of strawberry jam into the center of each triangle. Place on a baking sheet lined with parchment parchment paper. Re-roll any scraps. Repeat with the second ball of dough.

Make the glaze: Combine the powdered sugar, vanilla extract, salt, and almond in a small bowl. Whisk until very smooth. Spoon the glaze on top of each PopTaschen. Top with sprinkles while the glaze is still wet.