Giant Strawberry Pop Tart

Treat the whole family to a fun weekend surprise with this giant frosted strawberry pop tart! This oversized pastry is simple to make using pie crust filled with strawberry jam and topped with homemade icing and finished off with sprinkles. Create sweet memories and enjoy a special treat that everyone will love. Just 5 ingredients!

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Recipe Type 5-Ingredient, Baby Shower, Birthday, Fruit, Kid-Friendly, Pastries, Strawberry, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 312kcal

Author Angela G.

Equipment

Ingredients

4 pie crust sheets (2 boxes)
1 cup strawberry jelly or jam
2 cups powdered sugar
½ teaspoon vanilla extract
6-8 tablespoon heavy whipping cream

Topping

sprinkles optional but encouraged for more fun!

Instructions

Prep oven and baking sheet. Preheat oven to 350ºF and line a baking sheet with parchment paper.
Combine two pie crusts. On a lightly floured, clean surface take two of the pie crusts and layer them on top of each other. Roll them together to make one longer dough sheet with an even thickness.
Use a pizza cutter or sharp knife to cut away excess dough and form a rectangle that will fit inside of your baking sheet leaving a little room around the edges.
Add bottom layer of pie crust to baking pan. Using a rolling pin dusted with flour, roll the dough up so that it can be easily transferred onto your baking pan. Roll the dough onto the pan and make sure that it is flat.
Spread with jam. Using a spatula or spoon, spread the strawberry jam over the dough leaving about an inch of a border all the way around the dough rectangle.
Combine two more pie crusts. On the same lightly floured surface, take the two remaining pie crusts and roll them together to again make them one longer sheet of dough, cutting the dough to form a rectangle that is the same size as your first dough sheet.
Transfer the dough to layer on top of your tart. Using the flour dusted rolling pin, roll the dough around it so that it can be transferred to the baking sheet.
Gently roll the dough off of the rolling pin and onto the top of the strawberry preserves.
Seal edges and vent dough. Flour a fork by dipping it into flour and then go around the outside edge of the dough pressing down to crimp the bottom and top layer together. Continue to dip the fork into flour as you go so that the fork doesn’t stick to your dough.
With the same fork, gently poke holes around the top layer to allow any steam to escape while baking.
Bake. Bake for 25-30 minutes or until the crust is lightly browned.
Cool. Let cool completely on your baking sheet.
Add frosting. Whisk together powdered sugar, 6 tablespoons heavy whipping cream, and vanilla extract in a medium size bowl. Add more heavy whipping cream to thin the frosting if needed.
Spread the frosting around the top of the pop tart leaving a border around the edges.
Add sprinkles. Sprinkle the pop tart with fun or festive sprinkles of your choice, if you'd like!

Notes

If your icing becomes too thin you can add more powdered sugar a tablespoon at a time.

Nutrition