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Giant Pop Tart

A large, comforting pastry filled with strawberry jam, reminiscent of childhood delights, perfect for sharing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the pastry
  • 2 pieces store-bought refrigerated pie crusts Use chilled for best results.
  • ½ to ¾ cup strawberry jam Adjust quantity based on preference.
  • 1–2 tablespoons melted butter or 1 egg beaten with 1 tablespoon water For egg wash, use one egg mixed with water.
For the glaze
  • 1 cup powdered sugar For a sweet glaze.
  • 1–2 tablespoons milk Adjust for desired consistency.
  • Optional: food coloring or 1–2 teaspoons jam for the glaze Enhance the glaze with color or flavor.
  • Sprinkles for topping Add before serving.

Method
 

Preparation
  1. Preheat oven to 375°F 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.
  7. Bake for 20–25 minutes, or until golden brown.
  8. Remove from oven and cool for 10–15 minutes.
  9. Whisk powdered sugar and milk until smooth, adding food coloring or jam if desired.
  10. Spread glaze over the warm Pop Tart, allow it to set, then add sprinkles if desired.
  11. Slice and serve warm.

Notes

Leftovers keep well at room temperature for up to 24 hours in an airtight container. For longer storage, wrap slices individually and refrigerate up to 3 days — warm briefly before serving.