Description
This Giant Frosted Strawberry Pop Tart is a fun and delicious twist on the classic childhood favorite. Made with pre-made pie crusts and filled with sweet strawberry jam, it’s baked to a golden perfection and topped with a smooth vanilla glaze and optional sprinkles. Perfect for breakfast or a sweet snack, this oversized pop tart is easy to make and sure to impress.
Ingredients
Scale
Pop Tart
- 1 package (2 crusts) pre-made pie crusts
- 3/4 cup seedless strawberry jam
- 1 egg (for egg wash)
- 2 tablespoons water (for egg wash)
Icing
- 2 cups powdered sugar
- 3 tablespoons milk or water
- 2 tablespoons salted butter (melted)
- 1 teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside to prevent sticking and make cleanup easier.
- Roll Out First Pie Crust: Remove the pie crusts from their packages. Place one crust on the prepared baking sheet and gently roll it out with a rolling pin until you have an 11-inch wide circle. This will be the base of your pop tart.
- Spread the Jam: Evenly spread the 3/4 cup of seedless strawberry jam over the center of the dough, leaving a 1-inch border around all sides to allow for sealing the edges.
- Apply Egg Wash to Border: In a small bowl, whisk together 1 egg and 2 tablespoons of water. Using a pastry brush, lightly brush the 1-inch border around the edge of the dough with the egg wash. This helps seal the dough layers together.
- Roll Out Second Pie Crust and Seal: Roll out the remaining pie crust to the same 11-inch size. Carefully place it over the jam-filled crust. Gently press the edges together with your fingers to create a seal, then use a large fork to crimp all the edges for a decorative and secure finish. Lightly prick the center of the top crust with the fork to allow steam to escape during baking. Optionally, brush the top with the remaining egg wash for a glossy finish.
- Bake: Bake the assembled pop tart in the preheated oven for 16 to 18 minutes, or until the crust is lightly golden brown. Remove from the oven and let it cool while preparing the icing.
- Make the Icing: In a medium bowl, whisk together 2 cups powdered sugar, 3 tablespoons milk or water, 2 tablespoons melted salted butter, and 1 teaspoon vanilla extract until smooth and fully combined.
- Glaze and Decorate: Spoon the glaze evenly over the cooled pop tart (it is fine if the tart is slightly warm). Sprinkle with optional sprinkles for a fun and festive look.
- Slice and Serve: Using a sharp, thin knife, carefully slice the giant pop tart into 8 equal pieces. Serve and enjoy your delicious homemade strawberry pop tart!
Notes
- For best results, use cold pre-made pie crusts to prevent tearing while rolling.
- Seedless strawberry jam creates a smoother filling without seeds.
- Ensure the edges are well sealed to prevent jam leakage during baking.
- You can substitute milk with water in the icing to keep it lighter.
- Optional sprinkles add a fun decorative touch but can be omitted for simplicity.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
