Description
This Giant Strawberry Pop Tart is a nostalgic, oversized version of the classic breakfast pastry. Filled with sweet strawberry jam and topped with a simple glaze and sprinkles, it’s perfect for sharing at brunch or as a fun dessert.
Ingredients
Scale
- 2 sheets refrigerated pie crust or 1 batch homemade pie dough
- 3/4 cup strawberry jam or preserves
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg (for egg wash)
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles, for topping
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the cornstarch and water until smooth, then stir into the strawberry jam.
- Roll out the pie dough into two equal-sized rectangles (about 9×13 inches). Place one rectangle on the prepared baking sheet.
- Spread the strawberry filling evenly over the base, leaving a 1/2-inch border around the edges.
- Beat the egg and brush it around the edges of the bottom crust. Place the second rectangle of dough on top and press the edges to seal. Crimp with a fork.
- Prick the top crust with a fork to allow steam to escape, then bake for 25–30 minutes, or until golden brown.
- Let the pop tart cool completely. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Spread the glaze over the cooled pop tart and immediately top with sprinkles. Let set before slicing and serving.
Notes
- You can substitute with raspberry or mixed berry jam.
- To make it extra special, drizzle with melted white chocolate before adding sprinkles.
- Store leftovers covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: giant pop tart, strawberry pastry, nostalgic dessert, breakfast treat, fun baking