Giant Homemade Pop Tart

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This Giant Homemade Pop Tart is made with flaky puff pastry, store-bought strawberry jam, and a quick 3 ingredient icing. Top with rainbow sprinkles, slice, and enjoy!

Giant strawberry pop tart on a large sheet pan with rainbow sprinkles

You’ll Love This

  • This giant homemade pop tart could NOT be easier to make. Puff pastry dough gives you the perfect flaky, buttery crust. It also comes in square sheets so all you have to do is roll it out a bit until it becomes a rectangle. It ends up being a cross between a toaster strudel and pop tart as the crust is a bit flakier than a traditional pop tart. Then mix up a quick frosting, top with rainbow sprinkles, and enjoy!
  • This recipe takes all the flavors of your favorite pop tart – because obviously, we can all agree that strawberry is THE BEST pop tart flavor, right?! – and recreates it with simple ingredients and minimal prep time. It’s a fun weekend breakfast treat that won’t take you all morning to make!
  • Birthday cake is great but a giant birthday pop tart is better! This year for our daughter’s birthday we made this birthday pop tart instead of a traditional cake and she loved it! She did get to enjoy cupcakes with family at a small socially distant get together though – don’t worry! We like to celebrate birthdays for the full day from start to finish and this was a really fun way to kick off the celebration in the morning.
White plate with two homemade strawberry pop tarts garnished with rainbow sprinkles

Instructions

Dust work surface with flour. Unfold one puff pastry sheet and pinch seams together. 

Gray marble counter top with puff pastry dough being rolled out

Use rolling pin to roll puff pastry sheet out until it’s about 9.5 x 15 inches.

Gray marble counter top with rolled out puff pastry and a tape measure pulled out next to it

Gently roll puff pastry sheet around the rolling pin and transfer to the lightly greased baking sheet. 

Gray marble counter top with puff pastry dough wrapped around a wooden rolling pin

Brush about 1 inch around the edge of the puff pastry sheet with egg wash. Spread strawberry jam across the puff pastry, keeping it inside the egg wash perimeter.

Baking sheet with puff pastry being spread with strawberry jam

Unfold the second puff pastry sheet on the floured work surface, pinch seams together, and roll into a 9.5 x 15 inch rectangle. Gently roll second puff pastry sheet around the rolling pin and place it directly over first

Baking sheet with large homemade pop tart being assembled on it

Use a fork to gently press the two sheets together creating a seal and a cute pattern around the edge. Poke a few holes in the top as well. Brush the top sheet of puff pastry with the egg wash.

Large baking sheet with a giant homemade pop tart brushed with egg wash and ready for the oven

Bake for 20-22 minutes or until the puff pastry is dark golden brown on the top and bottom. Let cool for 5 minutes.

Freshly baked homemade strawberry pop tart on a large baking sheet

Add powdered sugar, heavy cream, and a large pinch of Kosher salt to a small bowl.

White bowl with powdered sugar and heavy cream in it

Mix until it’s smooth and creamy.

Small white bowl with homemade white icing and a spoon

Spread frosting across the pop tart and top with sprinkles. Allow the pop tart to cool 10 minutes or so before slicing. 

Giant strawberry pop tart on a large sheet pan with rainbow sprinkles

Tips

  • The easiest way to roll out the puff pastry is to place it on the counter so the seams run horizontally. Gently pinch the seams together. Then use a rolling pin to roll out the pastry until it becomes a rectangle.
  • If it’s hot in your kitchen or your oven hasn’t preheated by the time you’re done assembling the tart, pop it in the fridge for 5 minutes or so to make sure it doesn’t get too warm. Puff pastry bakes best when it’s still slightly cool. If it’s warm when it goes in the oven it won’t puff up and give you all those flaky layers.
  • To prevent the puff pastry from sticking to the pan, feel free to use a piece of parchment paper. If you don’t have parchment paper, lightly greasing the pan should do the trick.
  • The pop tart can be a bit tricky to slice. I like to use a large spatula to loosen up the edges of the pop tart and then transfer it from the pan to a large cutting board. Then slice with a pizza cutter and serve!
  • The frosting will look a bit thick initially, but the warm puff pastry dough will loosen it up instantly. Then it will set and thicken again slightly as it cools.
  • It will be hard to let that fresh-baked pop tart cool, but if you slice into it right away it will be a big soupy mess. Giving it 10 minutes or so to cool will ensure that the filling has had time to set and thicken back up so it won’t spill out everywhere when you slice into it.
  • Feel free to add food coloring to frosting if you’d like to add a little more color. Or try different colored sprinkles!
White plate with two homemade strawberry pop tarts garnished with rainbow sprinkles

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Giant Puff Pastry Pop Tart


  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Description

This Easy Pop Tart recipe is made with flaky puff pastry, store-bought strawberry jam, and a quick 3 ingredient icing. Top with rainbow sprinkles, slice, and enjoy! 


Scale

Ingredients

  • 12 teaspoons oil for greasing baking sheet
  • 17.3 oz. package thawed puff pastry sheets (2 sheets)
  • 1 egg + small splash water, beaten together
  • 1 cup seedless strawberry jam
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • pinch Kosher salt
  • 1/4 cup rainbow sprinkles

Instructions

  1. Preheat oven to 400 degrees.
  2. Lightly grease a large baking sheet with oil or cover with parchment paper.
  3. Dust work surface with flour. Unfold one puff pastry sheet and pinch seams together. 
  4. Use a rolling pin to roll puff pastry sheet out until it’s about 9.5 x 15 inches.
  5. Gently roll puff pastry sheet around the rolling pin and transfer to the lightly greased baking sheet. 
  6. Brush about 1 inch around the edge of the puff pastry sheet with egg wash.
  7. Spread strawberry jam across the puff pastry, keeping it inside the egg wash perimeter.
  8. Unfold the second puff pastry sheet on the floured work surface, pinch seams together, and roll into a 9.5 x 15 inch rectangle. 
  9. Gently roll second puff pastry sheet around the rolling pin and place it directly over first
  10. Use a fork to gently press the two sheets together creating a seal and a cute pattern around the edge. Poke a few holes in the top as well. 
  11. Brush the top sheet of puff pastry with the egg wash.
  12. Bake for 20-22 minutes or until the puff pastry is dark golden brown on the top and bottom.
  13. In a small bowl combine powdered sugar, heavy cream, and a large pinch of Kosher salt until smooth and creamy.
  14. Spread frosting across the pop tart and top with sprinkles.
  15. Allow the pop tart to cool 10 minutes or so minutes before slicing. 

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: puff pastry pop tart, strawberry pop tart, giant puff pastry recipe





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