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Giant Strawberry Pop Tart Recipe

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This Giant Strawberry Pop Tart recipe features a flaky, buttery homemade pie crust filled with a sweet and syrupy strawberry filling, topped with a glossy vanilla glaze and rainbow sprinkles. Perfect for a nostalgic breakfast treat or dessert, this recipe combines classic flavors with a fun, oversized presentation.

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon fine grain sea salt
  • 1 cup unsalted butter, cold, cut into tablespoon pieces
  • 6-8 tablespoons ice cold water

Strawberry Filling

  • 2 cups quartered fresh strawberries or frozen berries, thawed
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice (freshly squeezed)
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1/2 teaspoon vanilla bean paste
  • Pinch of fine grain sea salt

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Glaze and Garnish

  • 1 cup confectioners’ sugar
  • 1 tablespoon milk, plus more to thin if needed
  • 1/2 teaspoon vanilla bean paste
  • 3 tablespoons rainbow sprinkles

Instructions

  1. Prepare Pie Crust: In a food processor bowl, pulse together flour and salt. Add half the butter pieces on top and pulse 5-6 times; then add remaining butter and pulse short bursts until pea-sized bits remain. Slowly add ice cold water, 1 tablespoon at a time, pulsing until a shaggy dough ball forms. Turn the dough onto a work surface, shape into a ball, and cut in half. Roll each half between floured parchment to 14x10 inches, trim to 13x9 inches. Stack dough between parchment and chill on a baking sheet in the refrigerator.
  2. Make Strawberry Filling: In a medium saucepan over medium-high heat, combine strawberries, sugar, and lemon juice. Cook until berries start releasing juice and lose shape, stirring often to reduce liquid, about 10 minutes until slightly syrupy and translucent. Stir cornstarch into cold water and whisk into berries. Cook 1-2 more minutes until thickened. Stir in salt and vanilla paste. Remove from heat, cool 10 minutes, then refrigerate until completely cool, about 30 minutes.
  3. Make Egg Wash: Beat egg and water together in a small bowl; set aside.
  4. Assemble Pop Tart: Preheat oven to 375°F (190°C). Place one crust on a parchment-lined baking sheet. Spread cooled strawberry filling leaving 1 1/2 inch border all around. Brush edges of crust with egg wash. Top with second crust, lining edges. Crimp edges with a fork and poke holes all over the top crust with fork tines. Brush entire top with egg wash.
  5. Bake: Bake for 20 minutes until puffed and lightly golden. Remove from oven and let deflate. Preheat broiler. Broil for 2-3 minutes until golden brown and slightly puffed. Remove and cool on pan for 5 minutes, then transfer to wire rack to cool completely.
  6. Glaze and Garnish: Whisk confectioners’ sugar, vanilla, and milk to thick, opaque, but pourable glaze. Adjust milk if needed. Pour glaze over cooled pop tart and sprinkle with rainbow sprinkles. Let glaze set about 5 minutes.
  7. Serve: Cut into 12 squares or desired size and serve.

Notes

  • Use cold butter and water to ensure a flaky crust.
  • Chilling the dough helps with easier handling and prevents shrinking during baking.
  • Thaw frozen berries completely before using.
  • Baking times may vary slightly depending on your oven.
  • Glaze consistency should be thick enough to hold sprinkles but thin enough to pour.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated up to 4 days.

Find it online: https://recipeplenty.com/giant-strawberry-pop-tart-recipe/