Description
Enjoy a delightful homemade Giant Frosted Strawberry Pop Tart featuring flaky pre-made pie crusts filled with sweet strawberry jam and topped with a smooth vanilla glaze and optional sprinkles. Perfect for a fun breakfast or sweet snack that serves eight.
Ingredients
Scale
For the 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)
For the 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: Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
- 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 into an 11-inch wide circle to create an even surface.
- Spread the jam: Evenly spread the 3/4 cup strawberry jam over the center of the rolled-out dough, leaving a 1-inch border around all edges to seal later.
- Apply egg wash to edges: In a small bowl, whisk together the egg and 2 tablespoons water to create an egg wash. Using a pastry brush, lightly brush the 1-inch border of the dough to help seal the top crust.
- Top crust and seal: Roll out the remaining pie crust to the same 11-inch size. Carefully place it over the jam-filled crust, gently pressing the edges together with your fingers. Use a large fork to crimp the edges all around to ensure a tight seal. Lightly prick the center with the fork to allow steam to escape. Optionally, brush the top with remaining egg wash for a glossy finish.
- Bake: Place the prepared pop tart in the preheated oven and bake for 16 to 18 minutes, or until the crust is lightly golden brown. Remove from oven and allow to cool on the baking sheet while preparing the glaze.
- Prepare the icing: In a medium bowl, add powdered sugar, milk or water, melted salted butter, and vanilla extract. Whisk together until smooth and fully combined.
- Glaze and finish: Spoon the glaze evenly over the cooled pop tart, even if it’s slightly warm. Add sprinkles if desired for decoration.
- Serve: Using a sharp, thin knife, slice the large pop tart into 8 equal pieces and serve.
Notes
- You can substitute the strawberry jam with any other fruit jam or preserves if desired.
- For a flakier crust, ensure the pie dough stays cold before baking.
- The egg wash not only helps seal but also gives the crust a beautiful, glossy finish.
- Use parchment paper to make cleanup easier and prevent sticking during baking.
- Allow the pop tart to cool slightly before glazing to avoid the icing melting completely.
