Description
This Giant Frosted Strawberry Pop Tart recipe features flaky pre-made pie crusts filled with sweet strawberry jam and topped with a smooth vanilla glaze and optional sprinkles. Baked to a golden perfection and sliced into 8 large pop tarts, this easy homemade treat captures the nostalgic taste of classic pop tarts with a delightful fresh twist.
Ingredients
Scale
Pop Tart Base
- 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 Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
- Prepare Bottom Crust: Remove the pie crusts from their packaging. Place one crust onto the prepared baking sheet and gently roll it out with a rolling pin into an 11-inch wide circle for an even pop tart base.
- Spread Filling: Evenly spread the strawberry jam over the center of the rolled crust, making sure to leave a 1-inch border around all edges to allow sealing.
- Apply Egg Wash to 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 this egg wash to help seal the top crust.
- Add Top Crust: Roll out the second pie crust to the same 11-inch circle size. Carefully place it over the jam-covered crust, then gently press the edges together with your fingers to seal the filling inside.
- Crimp and Vent: Use a large fork to crimp the edges of the pop tart all the way around creating a decorative seal. Lightly prick the center of the tart with the fork to allow steam to escape during baking. Optionally, brush the top crust with remaining egg wash for a shiny finish.
- Bake: Bake the sealed pop tart in the preheated oven for 16 to 18 minutes or until the crust turns a light golden brown. Once baked, remove it from the oven and allow it to cool slightly while you prepare the glaze.
- Make Icing: In a medium bowl, whisk together the powdered sugar, milk (or water), melted butter, and vanilla extract until smooth and fully combined into a glaze.
- Glaze and Serve: Spoon the glaze evenly over the cooled (or slightly warm) pop tart. Sprinkle with sprinkles if desired. Using a sharp knife, carefully slice the large pop tart into 8 equal pieces. Serve and enjoy your giant frosted strawberry pop tarts!
Notes
- Use chilled pie crust for easier handling and better flaky texture.
- Adjust the consistency of the glaze by adding more milk or powdered sugar to reach your desired thickness.
- Sprinkles are optional but add a fun, festive touch especially for kids.
- Allow the pop tart to cool slightly before glazing to prevent the icing from melting off completely.
- For a different flavor, try swapping the strawberry jam with blueberry or raspberry preserves.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
