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This Giant Strawberry Pop Tart is made with buttery store-bought pie crust, filled with strawberry jam, and topped with an easy glaze and rainbow sprinkles! Perfect for breakfast, dessert, or anytime you want a fun treat!
If you love pop tarts, be sure to try my individual Homemade Strawberry Pop Tarts.
Giant Pop Tart
This Giant Pop Tart reminds me of my childhood because pop tarts were so fun to eat and I always loved all the different flavors. I stopped buying and eating packaged pop tarts a long time ago because they are way too easy to make from scratch (and better for you too!).
You’ll get a mouthful of flakey crust, warm strawberry filling, and a sweet glaze in each bite. There’s just something extra special about a warmed homemade pastry in the morning and it will make your day so much better. Just like these Homemade Cinnamon Rolls and Cinnamon Sugar Bites do too.
This Giant Homemade Pop Tart makes the best breakfast or dessert and you only need a handful of ingredients to make this delicious treat. This will put a smile on anyones face because of the bright rainbow sprinkles and looks just like a traditional pop tart, only giant sized.
Why You’ll Love This Recipe
- Easy to make: This recipe couldn’t be any easier with simple ingredients to make and it comes together in less than 30 minutes.
- Can be easily customized: Use your favorite jam flavors and sprinkle colors.
- Fun for any occasion: These are also fun to make for birthday parties, brunches, showers, holidays, and more. Use themed sprinkles for different occasions and holidays to make them even funner.
- Perfect for breakfast, brunch, or dessert: This sweet treat will satisfy your cravings any time of the time.
- Birthday fun: Make this for a birthday occasion by adding a few candles all around the frosted pop tart. Also try my Funfetti Pancakes for a fun birthday treat!
- Pie crust: Homemade or store-bought can be used. I love store-bought pie crust because it saves so much time and effort.
- Jam: Use any of your favorite jam flavors. Sugar-free jams will work perfectly as well to make low-sugar pop tarts. It’s important that your jam is warmed for a few seconds before spreading onto the dough so it spreads more easily.
- Egg: Adds a nice finished glaze to the top.
- Powdered sugar: Used to make the frosting.
- Milk: I used use regular milk but reduced-fat or almond milk can be used instead.
- Sprinkles: Rainbow sprinkles are my favorite but you can use any colored sprinkles or sanding sugar.
How To Make A Giant Pop Tart
Prepare baking sheet: Preheat oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
Roll out pie crusts: With a rolling pin, roll out one of your pie crusts doughs on a floured surface to form a rectangle. Use a sharp knife to cut out a 12″ x 8″ inch rectangle.
Add jam to the center: Carefully roll the dough back on your rolling pin and transfer it to your prepared baking sheet. Evenly spread out the strawberry jam in the center of the bottom crust, leaving about a 1-inch border on all sides.
Top with second crust: Repeat with the second piece of dough and place it on top of the first piece of dough to cover the top. Use a fork to crimp the edges of all 4 sides of the pop tart then poke holes on top of the crust with a fork to let some steam escape.
Brush top with egg wash: Lightly beat the egg and add water to make an egg wash. With a pastry brush, brush the egg wash all over the pop tart (this is optional but it will make your pop tart extra shiny).
Bake: Bake for 17-20 minutes or until the top and edges of the pop tart are a light golden brown. Let the pop tart cool and in the meantime you can make the glaze.
Add vanilla glaze and sprinkles: In a small bowl whisk together the powdered sugar, milk, and vanilla extract until smooth. Spoon the glaze all over the top of the pop tart and add sprinkles. The pop tart can still be a little warm when you glaze it. Cut into 8 slices with a sharp knife, pastry cutter, or pizza cutter and enjoy!
Sprinkles: You don’t have to use sprinkles but sprinkles are always fun. Make this during the holidays and use red and green sprinkles for Christmas, black and orange sprinkles for Halloween, red and pink sprinkles for Valentine’s Day, and pastel sprinkles for Easter.
Glaze or icing: I use a very simple and basic glaze recipe. You can leave out and use as little or as much as you you like.
Filling: Other jam flavors you could use are blueberry, grape, apricot, or raspberry. You can also use a low-sugar jam if you want a healthier option.
Brown sugar pop tart: If you love the brown sugar pop tarts you can switch out the filling for a brown sugar filling. Simply mix together 1 cup packed brown sugar, 2 1/4 teaspoons of cinnamon, and 2 tablespoon of flour.
Puff pastry: If you prefer your crust to be on the flakey of puffy side, use puff pastry instead of pie crust. The pop tarts will taste more like a toaster strudel but it will still be just as delicious.
How to thicken jam: Most pre-made jams will work for this but if your jam seems to be on the watery side, add 1 tablespoon of water and 1 tablespoon of cornstarch in a small bowl and mix it together until combined. Add mixture and jam to a sauce pan and simmer on low heat until jam has thickened.
Cut into smaller pieces: If you want to make more than 8 large rectangles, simply slice them into smaller pieces. You can make them into bite sized squares or rectangles depending on how many pop tart pieces you want.
Homemade jam: You can make your own filling from scratch by add 2 1/2 cups of fresh strawberries or your favorite berries to a sauce pan with 1/4 cup of sugar, 1 tablespoon of lemon juice, and 1 tablespoon of water. Simmer and stir until thickened. Let cool before using for filling.
Grab and go breakfast: Make this at the beginning of the week for your family and watch it disappear. You can let this Giant Pop Tart sit out on the counter for a week and it will make a quick breakfast for busy mornings (it will be ok at room temperature, similar to a pie).
Leftovers & Storage
To-store: Store leftover pop tarts in an airtight container or ziplock bag and place in a cool area on the counter. They will last up to 1 week but this is always better fresh.
To-freeze: I recommend slicing the Giant Pop Tart into individual slices (with or without glaze on top). Make sure it’s completely cooled and the glaze should be set. Place the pop tart pieces into individual ziplock bags or wrap with plastic wrap then place in a large heavy duty ziplock bag or airtight container. Store for up to 3 month in the freezer.
To-thaw: When ready to eat, let pop tart pieces thaw out for a few hours on the counter. Warm in the microwave for a few seconds or an oven or toaster oven for a few minutes. I don’t recommend placing the pop tart pieces in a toaster as the filling may drip out.
Other Breakfast Treats
- Strawberry Pop Tarts (Small Pop Tarts)
- Baked Donuts
- Raspberry Scones
- Triple Berry French Toast
- Baked Pancake Recipe
- Buttermilk Waffles
- Apple Cinnamon Scones
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Giant Pop Tart
- 2 pie crusts store-bought or homemade
- 1/2 cup strawberry jam warmed
- 1 teaspoon water
- 1 whole egg
- 1 teaspoon water
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
- With a rolling pin, roll out one of your pie crusts doughs on a floured surface to form a rectangle. Use a sharp knife to cut out a 12" x 8" inch rectangle.
- Carefully roll the dough back on your rolling pin and transfer it to your prepared baking sheet. Evenly spread out the strawberry jam in the center of the bottom crust, leaving about a 1 inch border on all sides.
- Repeat with the second piece of dough and place it on top of the first piece of dough to cover the top. Use a fork to crimp the edges of all 4 sides of the pop tart then poke holes on top of the crust with a fork to let some steam escape.
- Lightly beat the egg and add water to make an egg wash. With a pastry brush, brush the egg wash all over the pop tart (this is optional but it will make your pop tart extra shiny).
- Bake for 17-20 minutes or until the top and edges are a light golden brown. Let the pop tart cool and in the meantime you can make the glaze.
- In a small bowl whisk together the powdered sugar, milk, and vanilla extract until smooth. Spoon the glaze all over the top and add sprinkles. The pop tart can still be a little warm when you glaze it. Cut into 8 slices and enjoy!