Preheat oven to 400°F and line a large baking sheet with parchment paper.

Lightly flour your work surface.

Unroll or unfold the first sheet of puff pastry and gently roll it out to smooth the seams and even the thickness.

Visualize the pastry as 8 rectangles — place a piece of burrata on each “section,” spacing them evenly.

Add a tiny drizzle of honey on top of each burrata piece if using.

Using a pastry brush, lightly brush egg wash around the outer edges of the puff pastry and in the spaces between each burrata piece (Avoid brushing directly on the burrata — too much moisture prevents sealing.)

Roll out the second sheet of puff pastry to match the size of the first.

Carefully lay it over the burrata sheet, lining up the edges.

With your fingers, gently press down the pastry around each mound of burrata, pushing out air pockets as best you can. (This helps prevent bursting and ensures clean layers.)

Using a sharp knife or pizza cutter, cut the pastry into 8 rectangles.

Transfer each pop tart to a parchment-lined baking sheet, spacing them apart.

Press around the edges again to make sure each one is sealed.

Use a fork to poke 2–3 small holes on top of each pop tart to allow steam to escape.

Brush the tops with egg wash.

Sprinkle lightly with everything seasoning.

Bake for 20–22 minutes, or until the pastries are deep golden brown and puffed.