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

Scale

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)

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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.