Description
This Giant Strawberry Pop Tart is a delightful homemade treat featuring flaky pie crust filled with luscious strawberry jam and topped with a sweet vanilla glaze. Perfect for a special breakfast or snack, it combines the nostalgic charm of classic pop tarts with a fun, oversized twist that’s visually impressive and delicious.
Ingredients
Scale
Pie Crust and Filling
- 2 sheets refrigerated pie crusts (or homemade crust)
- 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 (for icing)
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- Food coloring (optional, for colorful icing)
Decoration
- Sprinkles (optional, for decoration)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the pop tart.
- Roll Out Base Crust: On a lightly floured surface, roll out one sheet of pie crust and cut it into a large rectangle approximately 9×12 inches. Transfer this rectangle onto the prepared baking sheet.
- Prepare and Spread Jam: Spread the strawberry jam evenly over the rectangle dough, leaving a small border around the edges. For thicker jam, mix jam with cornstarch and water in a saucepan, cook until thickened, then spread.
- Add Top Crust and Seal: Roll out the second pie crust sheet and place it carefully over the jam layer. Press the edges gently to seal, then crimp using a fork to secure the filling during baking.
- Apply Egg Wash: Whisk the egg and brush it evenly over the top crust to achieve a golden, shiny finish after baking.
- Bake: Bake the assembled pop tart for 20-25 minutes until the crust turns golden brown and is fully cooked. Remove from the oven and allow it to cool completely.
- Prepare Icing: While the tart cools, whisk together powdered sugar, milk, and vanilla extract until smooth. Optionally, add a few drops of food coloring for a colorful icing.
- Decorate: Once cooled, drizzle the icing over the top and sprinkle with colorful sprinkles if desired.
- Set and Serve: Let the icing set completely before slicing the giant pop tart and serving.
Notes
- If you prefer a thicker jam filling, be sure to cook the jam with cornstarch and water before spreading to avoid a runny filling.
- Ensure the edges are sealed tightly to prevent the jam from leaking during baking.
- Egg wash is key for achieving a golden and glossy crust finish.
- For an extra festive look, use food coloring in the icing and add sprinkles according to your preference.
- This recipe makes one large pop tart approximately 9×12 inches, suitable for slicing into multiple servings.
