Description
This Giant Frosted Strawberry Pop Tart recipe features a flaky homemade crust filled with sweet strawberry jam and topped with a smooth vanilla glaze and colorful sprinkles. Perfect for a fun breakfast or dessert, these large pop tarts are baked to golden perfection and serve nine generously sized portions.
Ingredients
Dough
- 1 cup all-purpose flour
- 1 1/2 cups white whole wheat flour
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 1/2 teaspoon kosher salt
- 1/4-1/3 cup cold water, added 1 tablespoon at a time
Topping and Filling
- 1 egg, beaten (for brushing)
- 1 jar (13-16 ounces) strawberry jam or preserves
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 3-6 tablespoons hot milk
- Fun sprinkles for decoration
Instructions
- Make the dough: In a bowl, combine the all-purpose flour, white whole wheat flour, and kosher salt. Add the cold butter pieces and toss with the flour mixture until it clumps together. Gradually add cold water, 1 tablespoon at a time, mixing until the dough forms a ball. Alternatively, you can pulse the ingredients in a food processor.
- Roll out the dough: Turn the dough onto a floured surface and divide into two equal halves. Roll each half into a 1/4-inch thick rectangle, approximately 8 by 16 inches.
- Assemble the pop tart: Transfer one dough rectangle onto a parchment-lined baking sheet. Evenly spread the strawberry jam over it, leaving a 1-inch border around the edges. Place the second dough rectangle over the jam-covered sheet and seal the edges by crimping with the back of a fork.
- Chill the assembled tart: Cover the baking sheets and place in the refrigerator for 1 hour or freeze for 20 minutes to firm up the dough.
- Preheat and bake: Preheat your oven to 400°F (204°C). Brush the top of the pop tart with the beaten egg to achieve a golden brown crust. Bake for 30-35 minutes, until crust is golden and fully cooked. Allow to cool completely.
- Prepare the frosting: In a medium bowl, whisk together powdered sugar, vanilla extract, and 2 tablespoons of hot milk. Add more milk, 1 tablespoon at a time, to thin the frosting to your desired consistency.
- Frost and decorate: Spread the vanilla glaze evenly over the cooled pop tart. Let the frosting set for a few minutes and then decorate with fun sprinkles. Allow the frosting to dry for 1 hour or overnight for best results.
- Serve: Cut the giant pop tart into 9 rectangles and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Use cold butter and cold water to help achieve a flaky dough texture.
- Chilling the dough before baking ensures it holds its shape and produces a crisp crust.
- Adjust the frosting consistency with milk for easier spreading or thicker glaze.
- The pop tart can be stored at room temperature but is best eaten within 3 days.
- Customize by using different flavor jams if desired.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
