There is something incredibly nostalgic and delightful about a pop tart, and this Giant Strawberry Pop Tart Recipe takes that cherished treat to a whole new level. Imagine a warm, flaky, buttery crust hugging a luscious strawberry jam filling, all topped with a sweet glaze and playful sprinkles. It’s the perfect oversized version of a classic comfort food, guaranteed to bring smiles and satisfy sweet cravings whether it’s breakfast, dessert, or a fun snack time surprise. Let me walk you through how simple ingredients and easy steps combine to create this show-stopping, oversized homemade delight.
Ingredients You’ll Need
Grab these simple yet essential ingredients, each carefully chosen to create the perfect balance of richness, sweetness, and texture. From the buttery pie crust that forms a golden shell to the sweet strawberry jam filling, every component plays an important role in making this Giant Strawberry Pop Tart Recipe so irresistible.
- 2 sheets refrigerated pie crusts (or homemade crust): Provides the crispy, flaky base and top layers that bake up golden and tender.
- 1/2 cup strawberry jam or preserves: The star filling bursting with fruity sweetness and vibrant color.
- 1 tablespoon cornstarch (optional): Great for thickening the jam so it stays nicely inside the crust while baking.
- 1 tablespoon water (if using cornstarch): Helps dissolve the cornstarch and evenly thicken the jam filling.
- 1 egg (for egg wash): Brushed on top to create that perfect golden and glossy finish.
- 1 cup powdered sugar (for icing): Whisked into a smooth glaze that adds the perfect sweet touch on top.
- 1 tablespoon milk: Thins out the powdered sugar for a drizzle-able consistency.
- 1/4 teaspoon vanilla extract: Adds a hint of warmth and depth to the icing flavor.
- Food coloring (optional): To make your icing pop with fun colors matching the strawberry vibes.
- Sprinkles (optional): Adds whimsy and a bit of crunch for a festive finish.
How to Make Giant Strawberry Pop Tart Recipe
Step 1: Prepare Your Baking Space and Dough
Start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. Then, take one sheet of your pie crust, roll it out on a lightly floured surface, and cut it into a large rectangle roughly 9 by 12 inches. This will be your giant pop tart base—transfer it carefully to the baking sheet.
Step 2: Add the Strawberry Filling
Spread the strawberry jam evenly over the dough rectangle but be sure to leave a small border around the edges. If you want that filling to be a little thicker and less runny, simply mix the jam with cornstarch and water in a saucepan and cook until it’s nice and thick. Then spread the thickened jam, which will help keep everything neatly in place once baked.
Step 3: Seal and Prep for Baking
Roll out the second sheet of pie crust to cover your jam-covered dough. Place it gently on top, then press the edges together to seal the filling inside. Use a fork to crimp the edges, which not only makes your pop tart look charming but also ensures the layers stick and the filling stays put during baking.
Step 4: Egg Wash and Bake
Beat the egg and brush it lightly over the entire top crust. This step gives your giant pop tart a beautiful golden color and that irresistible shine. Pop it in the oven and bake for 20 to 25 minutes, or until the crust is a perfect golden brown. After baking, set it aside to cool completely—patience here pays off.
Step 5: Make the Icing and Decorate
Whisk together powdered sugar, milk, and vanilla extract until smooth. If you want to add a burst of color to your icing, mix in a couple drops of your favorite food coloring. Once your Giant Strawberry Pop Tart is cool, drizzle the icing over the top and scatter sprinkles for a festive and charming touch. Let the icing set before slicing into those glorious, oversized bites.
How to Serve Giant Strawberry Pop Tart Recipe
Garnishes
A simple sprinkle of rainbow-colored sprinkles adds playful texture and vibrant pops of color, but you can also top it with fresh strawberry slices or a dusting of powdered sugar for an elegant touch. Garnishes make every bite feel extra special and invite curiosity and smiles.
Side Dishes
This huge strawberry delight pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, balancing the flaky crust and sweet jam perfectly. For a morning twist, serve alongside a hot cup of coffee or tea to complement the sweetness and create a cozy treat moment.
Creative Ways to Present
Cut this giant pop tart into fun shapes using cookie cutters for themed parties or create a layered dessert parfait by crumbling leftover slices with yogurt or pudding. Wrapping individual slices in colorful parchment paper also makes these heavenly treats perfect for gifting or sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though rare), wrap the Giant Strawberry Pop Tart tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the crust from drying out while preserving that tasty filling and topping.
Freezing
Want to make this a future treat? Freeze the pop tart either whole or in individual slices, wrapped tightly in plastic and stored in a freezer-safe bag or container for up to one month. Just remember to thaw at room temperature before enjoying so the flavors come back to life perfectly.
Reheating
To bring back that fresh-baked warmth, reheat slices gently in a toaster oven or regular oven at 300°F for about 5 to 7 minutes. This method revives the flaky crust without melting the icing too much, allowing you that fresh-from-the-oven feeling in every bite.
FAQs
Can I use homemade pie crust for this recipe?
Absolutely! Homemade pie crust works beautifully and adds a personal touch, but refrigerated pie crust is a great time-saver and performs just as well for this recipe.
How can I prevent the jam from making the crust soggy?
Mixing the jam with cornstarch before spreading helps thicken it and reduces sogginess. Also, sealing the edges carefully and baking at a consistent temperature ensures a crisp crust.
Is it possible to make other fruit flavors?
Definitely! Swap out strawberry jam for any favorite fruit preserves like blueberry, raspberry, or apricot to tailor this Giant Strawberry Pop Tart Recipe to your taste preferences.
Can I make the icing without food coloring?
Of course, the icing is just as delicious in classic white. Food coloring is optional and purely for decorative fun.
How should I serve the pop tart for best taste?
Serving the pop tart slightly warm with a drizzle of icing on top really highlights the buttery crust and sweet filling, but it’s also delightful at room temperature for a more casual treat.
Final Thoughts
There is something truly magical about making and sharing this Giant Strawberry Pop Tart Recipe. It’s fun to make, impressive to serve, and utterly delicious at every bite. Whether you are whipping it up for a family gathering, a special breakfast, or just because you want to treat yourself, this oversized pop tart is sure to become a new favorite. So go ahead, give it a try, and enjoy every flaky, fruity, colorful slice!
Print
Giant Strawberry Pop Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 giant pop tart (8-12 servings)
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Giant Strawberry Pop Tart recipe transforms the classic handheld breakfast treat into a large, shareable pastry perfect for parties and family breakfasts. Made with flaky pie crust, sweet strawberry jam, and a smooth vanilla icing finish, this pop tart is baked to golden perfection and decorated with optional colorful sprinkles for a fun, eye-catching dessert or breakfast item.
Ingredients
Pastry
- 2 sheets refrigerated pie crusts (or homemade crust)
Filling
- 1/2 cup strawberry jam or preserves
- 1 tablespoon cornstarch (optional, for thickening jam)
- 1 tablespoon water (if using cornstarch)
Egg Wash
- 1 egg (for egg wash)
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- Food coloring (optional, for colorful icing)
- Sprinkles (optional, for decoration)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Bottom Crust: Roll out one sheet of pie crust on a lightly floured surface, cutting it into a large 9×12 inch rectangle. Transfer this rectangle onto the prepared baking sheet.
- Prepare Filling: Spread the strawberry jam evenly over the dough, leaving a small border around the edges. If you prefer a thicker filling, mix the jam with cornstarch and water in a saucepan and cook until thickened before spreading it on the dough.
- Top Crust: Roll out the second pie crust sheet and carefully place it over the jam-covered dough. Gently press and seal the edges, then crimp them with a fork to ensure the pop tart stays closed while baking.
- Egg Wash: Whisk the egg and brush it evenly over the top of the pastry to give it a golden, shiny finish when baked.
- Bake: Bake the assembled pop tart for 20 to 25 minutes or until the crust turns golden brown and is cooked through. Remove from the oven and allow it to cool completely before icing.
- Prepare Icing: While the pop tart cools, whisk together powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired to create colorful icing.
- Decorate: Drizzle the icing over the cooled pop tart and sprinkle with optional colorful sprinkles for a festive touch.
- Set and Serve: Let the icing set before slicing the giant pop tart into 8 to 12 servings and enjoying.
Notes
- For a thicker jam filling, cook the jam with cornstarch and water until thickened before spreading.
- You can make your own pie crust or use store-bought refrigerated dough.
- Let the pop tart cool completely before icing to prevent the glaze from sliding off.
- Add food coloring to the icing for a fun, colorful presentation.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
