Description
This Giant Frosted Strawberry Pop Tart recipe transforms classic pop tarts into a fun, oversized treat with a flaky pre-made pie crust filled with sweet seedless strawberry jam and topped with a smooth vanilla glaze and optional sprinkles. Perfect for breakfast or dessert, these pop tarts are quick to assemble and bake to a golden perfection.
Ingredients
Scale
Pop Tart
- 1 package (2 crusts) pre-made pie crusts
- 3/4 cup seedless strawberry jam
- 1 egg (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: Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- Roll Out Dough: Remove the pie crusts from their packages. Place one crust on the prepared baking sheet and gently roll it out with a rolling pin to an 11-inch wide circle.
- Spread Jam: Spread the strawberry jam evenly over the center of the dough, leaving a 1-inch border around all sides.
- Egg Wash Border: In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with the egg wash.
- Top Crust: Roll out the remaining pie dough to the same size as the first. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal. Use a large fork to crimp the edges all the way around.
- Vent and Gloss: Lightly prick the center of the pop tart with the fork to allow steam to escape. If desired, brush the top of the pop tart with the remaining egg wash to give it a glossy finish.
- Bake: Bake for 16 to 18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while preparing the glaze.
- Prepare Icing: Add all glaze ingredients—powdered sugar, milk or water, melted salted butter, and vanilla extract—to a medium bowl and whisk until smooth and fully combined.
- Glaze and Finish: Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s slightly warm), then finish with sprinkles if using.
- Serve: Using a sharp, thin knife, slice the giant pop tart into 8 equal pieces and enjoy!
Notes
- Make sure the edges are well sealed to prevent jam from leaking during baking.
- Use a fork to prick holes in the pastry top to allow steam to escape and avoid soggy crust.
- The glaze can be adjusted in thickness by adding more powdered sugar or milk.
- Optional sprinkles add a fun decorative touch and extra sweetness.
- Let the pop tart cool slightly before glazing so the icing doesn’t melt off completely.
