Description
This Giant Homemade Pop Tart is a nostalgic, supersized version of the classic breakfast treat. It features a tender, flaky pastry crust filled generously with sweet strawberry jam, then topped with a creamy vanilla glaze and a cheerful shower of rainbow sprinkles. Perfect for sharing at brunch, parties, or anytime you crave a fun, comforting dessert.
Ingredients
Units
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4–1/3 cup ice water
For the Filling:
- 3/4 cup strawberry jam (or fruit filling of choice)
- 1 tbsp cornstarch
- 1 tbsp cold water
For the Glaze:
- 1 cup powdered sugar
- 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
- Rainbow sprinkles, for topping
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut it in until the mixture forms coarse crumbs.
- Add Water and Chill: Gradually drizzle in the ice water, mixing gently until the dough just comes together. Do not overwork. Divide the dough in half, form into two discs, wrap each in plastic, and chill in the refrigerator for 30 minutes.
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Roll Out the Dough: On a floured surface, roll each dough disc into a 9×13 inch rectangle, aiming for even thickness throughout.
- Assemble the Pop Tart: Place one rectangle on the prepared baking sheet. In a small bowl, mix the strawberry jam with a slurry made from the cornstarch and cold water. Spread the jam evenly over the dough, leaving a 1/2-inch border on all sides.
- Seal and Vent: Place the second dough rectangle over the filling. Press the edges with a fork to seal all around. Use a fork to prick a few holes in the top to allow steam to escape during baking.
- Bake: Slide the sheet into the oven and bake for 30–35 minutes, or until the crust is golden brown and crisp. Remove and let the pop tart cool completely on the baking sheet.
- Make the Glaze: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and spreadable.
- Glaze and Decorate: Once the pop tart is completely cool, spread the glaze over the top and immediately scatter with rainbow sprinkles. Allow the glaze to set before slicing into generous squares to serve.
Notes
- Chill the dough to ensure a tender and flaky crust.
- Substitute the strawberry jam with your favorite fruit filling if desired.
- Let the pop tart cool completely before glazing to prevent the icing from melting off.
- The giant pop tart is perfect for slicing and sharing at brunch or parties.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
