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Giant Pop Tart

This Giant Pop Tart wraps up cozy memories in flaky pastry and bright strawberry jam, perfect for sharing on slow mornings or festive occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pop Tart
  • 2 crusts store-bought refrigerated pie crusts
  • ½ to ¾ cup strawberry jam Amount can vary based on preference.
  • 1-2 tablespoons melted butter or 1 egg beaten with 1 tablespoon water Use as an egg wash.
  • 1 cup powdered sugar
  • 1-2 tablespoons milk Add more for a thinner glaze if desired.
  • optional food coloring or 1–2 teaspoons jam for the glaze
  • to taste sprinkles For topping.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll one pie crust and place it on the prepared baking sheet.
  3. Spread strawberry jam evenly over the crust, leaving a ½-inch border around the edges.
  4. Place the second pie crust on top and gently press the edges together, sealing with a fork.
  5. Cut a few small slits on top to allow steam to escape.
  6. Brush the top with melted butter or egg wash.
Baking
  1. Bake for 20–25 minutes, or until golden brown.
  2. Remove from oven and cool for 10–15 minutes.
  3. Whisk powdered sugar and milk until smooth, adding food coloring or jam if desired.
  4. Spread glaze over the warm Pop-Tart, allow it to set. Add sprinkles if desired, then slice and serve.

Notes

Let the pastry cool completely before wrapping. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To rewarm, pop a slice in a 300°F (150°C) oven for 5-8 minutes.