Description
This Giant Frosted Strawberry Pop Tart is a delightful homemade twist on the classic breakfast treat. Made with flaky pre-made pie crusts, a luscious strawberry jam filling, and a sweet vanilla glaze topped with optional sprinkles, it’s perfect for a fun breakfast or snack that serves eight.
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 the Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set it aside to prevent sticking and make cleanup easier.
- Prepare the Bottom Crust: Remove the pie crusts from their packaging. Place one crust on the prepared baking sheet and gently roll it out with a rolling pin to form an 11-inch wide circle, ensuring an even surface for the filling.
- Spread the Jam: Evenly spread 3/4 cup of seedless strawberry jam over the center of the rolled-out dough, leaving a 1-inch border all around to seal the crust properly.
- Apply Egg Wash to Border: In a small bowl, whisk together one egg with 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with the egg wash to help seal the top crust.
- Top with Second Crust: Roll out the remaining pie dough to the same 11-inch size. Carefully place this second crust over the jam-filled base, gently pressing the edges with your fingers to seal the edges well.
- Crimp and Vent: Use a large fork to crimp the edges all around the pop tart, securing the seal and adding a decorative touch. Lightly prick the center with the fork to allow steam to escape during baking, preventing sogginess.
- Optional Egg Wash Finish: If desired, brush the top of the pop tart with the remaining egg wash for a glossy, golden finish after baking.
- Bake: Bake the assembled pop tart in the preheated oven for 16 to 18 minutes, or until the crust is lightly golden and cooked through. Remove from the oven and allow it to cool slightly before glazing.
- Prepare the Icing: In a medium bowl, whisk together 2 cups of powdered sugar, 3 tablespoons of 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 warm—but not hot—pop tart. Sprinkle with optional sprinkles to add a festive touch.
- Slice and Serve: Using a sharp, thin knife, slice the giant pop tart into 8 equal pieces. Serve warm or at room temperature and enjoy!
Notes
- You can substitute seedless strawberry jam with other favorite fruit jams or preserves.
- Ensure the edges are well-sealed to prevent jam leakage during baking.
- The egg wash gives a beautiful golden finish but can be omitted for an egg-free version.
- Allow the pop tart to cool slightly before glazing to help the icing set properly.
- Store leftovers in an airtight container at room temperature for up to 2 days.
