Description
This Giant Pop Tart is a fun, nostalgic treat made with flaky pie crust, sweet strawberry jam, and a smooth glazed topping with colorful sprinkles. It’s easy to make, customizable, and perfect for sharing.
Ingredients
2 store-bought refrigerated pie crusts
1/2 to 3/4 cup strawberry jam
1 to 2 tablespoons melted butter or 1 egg beaten with 1 tablespoon water
1 cup powdered sugar
1 to 2 tablespoons milk
1 to 2 teaspoons jam or a few drops food coloring (optional)
Sprinkles for topping
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll one pie crust and place it on the prepared baking sheet.
- Spread the strawberry jam evenly over the crust, leaving a 1/2-inch border around the edges.
- Place the second pie crust on top and press the edges together. Seal with a fork.
- Cut a few small slits in the top to allow steam to escape.
- Brush the top with melted butter or egg wash.
- Bake for 20 to 25 minutes until golden brown.
- Remove from oven and let cool for 10 to 15 minutes.
- Whisk powdered sugar and milk together to form a smooth glaze. Add jam or food coloring if desired.
- Spread glaze over the warm pop tart and top with sprinkles.
- Allow glaze to set, then slice and serve.
Notes
Swap strawberry jam with raspberry, blueberry, or chocolate spread for variation.
Add a thin layer of cream cheese for a richer filling.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in the oven to maintain crispness; avoid microwaving too long.
You can freeze baked and cooled slices and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
