Giant Pop Tart
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!
Servings: 8 servings
Ingredients
Pop Tart
- 2 pie crusts store-bought or homemade
- 1/2 cup strawberry jam warmed
- 1 teaspoon water
- sprinkles
Egg wash
- 1 whole egg
- 1 teaspoon water
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- 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!