Giant Pop Tart
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This giant pop tart recipe will take your love of pop tarts to a whole new level. The supersized treat is filled with sweet strawberry jam wrapped in a flakey, buttery crust, and topped with a sweet vanilla glaze and sprinkles.
If you like sweet breakfast treats you will also love my easy monkey bread recipe and this tiktok cinnamon roll hack.
Growing up, I use to love when my mom would buy us Pop-Tarts. While I enjoyed the blueberry and brown sugar Pop Tarts, the strawberry flavor was my absolute favorite. Hence this mega-sized homemade version of my favorite pop tart.
Whether you’re craving a nostalgic breakfast treat or a delightful dessert, this giant strawberry pop tart is sure to satisfy your cravings – and your inner child!
Why you’ll love this recipe
- It’s easy to make using store-bought pie crust and strawberry jam.
- … a huge hit with both kids and grown-ups.
- … perfect for ’80s and ’90s parties or introducing your kids to your childhood favorites.
- … a fun and indulgent twist on a classic.
- … easily customized with various flavors, glazes, and toppings.
Ingredients
- Refrigerated pie crusts – This makes creating the giant strawberry pop tart easy and less time-consuming as the dough is ready for you.
- Strawberry jam or preserves – Use a high quality jam for the best taste. We like Bonne Maman preserves or Smucker’s jam. Not a fan of strawberry? Blueberry jam or your favorite fruit spread can be used, too.
- Confectioners sugar – also known as powdered sugar or icing sugar, this will be combined with a bit of water to make the pink icing.
- Vanilla extract – Gives the icing a hint of sweet vanilla flavor.
- Pink gel food coloring – Optional, but fun. You can leave the frosting white if you prefer, or use another color.
- Rainbow sprinkles – Also optional, but highly recommended as they will make your homemade strawberry pop tart look the part. Plus, sprinkles are fun.
Equipment
- Parchment paper
- Half sheet pan
- Small mixing bowl
- Pizza cutter or knife
How to make a giant pop tart
Step 1: Preheat the oven to 350 degrees F and line a large rimmed baking sheet with parchment paper.
Step 2: Roll out two pie dough sheets onto a lined baking sheet, slightly overlapping each other. Use a pizza cutter or knife to trim the overlapping portion and rounded ends. Use the excess dough pieces to fill in the gaps to create a rectangle. Use your fingers to press the seams together.
Step 3: Spread the fruit filling onto the pie crust in an even layer, leaving a 1-inch border uncovered at the edges of the pop tart.
Step 4: On a separate sheet of parchment paper, repeat step 2 with the remaining pie crusts to form the top layer of the pop tart.
Step 5: Gently turn the top pie crust out on top of the bottom layer. Press the edges together with your fingers, then crimp with a fork to help seal in the jam. Use a fork or toothpick to poke small holes all over the top of the pop tart.
Step 6: Bake for 24-26 minutes or until the crust has turned a light golden brown color. Allow the pop tart to cool on the baking sheet for about 30-45 minutes.
Step 7: To make the icing, whisk together the icing ingredients in a small bowl. Add a bit more water or powdered sugar as needed to reach the desired consistency, if necessary.
Tip: You will want the icing glaze to be thick enough so that it won’t drip off the pop tart, yet thin enough so that it is pourable and spreads easily.
Step 8: Pour the icing evenly over the top of the giant pop tart. Top with the sprinkles and allow the icing to harden for around 10 minutes. Then using a sharp knife slice into large rectangles and serve. Enjoy!
Storage
Store cooled pieces in between sheets of parchment paper in airtight container in the refrigerator for up to three days.
Unfortunately, these aren’t sturdy enough for the toaster but they can be reheated in a toaster oven, the microwave, or simply brought to room temperature before enjoying.
Recipe tips & tricks
- Check the pie crust packaging for instructions on unrolling. Often they say to bring the crust to room temperature first or microwave for a few seconds.
- Be sure to leave a 1-inch edge when spreading the jam so that the layers of crust can be crimped together to seal in the filling. Otherwise, the jam may leak.
- You can slice the giant pop tart into 12 large pieces or 24 smaller pieces.
Additions and Variations
- Use a different filling. Try the recipe with other fruit preserves or give it a try with lemon curd or Nutella.
- Make your own strawberry jam. Using store-bought jam is less work but you can make your own jam using fresh strawberries if you prefer.
- Make individual homemade pop tarts. Slice the pieces of dough into regular pop-tart-sized rectangles and fill individually with jam for small pop tarts.
Giant Homemade Pop Tart FAQ
A giant pop tart is an oversized version of the popular toaster pastry known as a Pop Tart. While traditional Pop Tarts are typically small and individually packaged, a giant pop tart is a larger, homemade version of the original treat.
Although not necessary, an egg wash will give the crust a beautiful golden sheen and enhance its overall appearance. To make an egg wash, crack a large egg in a small bowl and whisk it until well beaten. Using a pastry brush, gently brush the beaten egg onto the top layer of the pop tart before baking.
More strawberry recipes
Giant Pop Tart
Ingredients
Pop Tart Ingredients
- 4 ready-to-bake refrigerated pie crusts 9-inch
- 1 cup strawberry preserves or jam or flavor choice
Icing Ingredients
- 2 cups confectioners sugar
- 3 Tablespoons water plus more to thin if necessary
- 1 teaspoon vanilla extract
- pink gel food coloring optional
- rainbow sprinkles optional topping
Instructions
- Preheat the oven to 350℉. Line a large, rimmed baking sheet with parchment paper.
- Unroll and place 2 pie crusts onto the baking sheet, slightly overlapping each other in the middle. Use a pizza cutter or knife to carefully cut the overlapping portion from the top sheet of dough and use the dough to fill in the areas missing to create a rectangle. Likewise, trim away the two outer rounded ends of the circular crusts, using the pieces to fill in gaps as-needed, until you are left with a large rectangle. Use your fingers to press the seams together.
- Spread the preserves onto the crust in an even layer, leaving a 1-inch border around the edges of the pop tart.
- On a separate sheet of parchment paper, repeat the rolling and trimming of the dough with the remaining pie crusts, trimming your rectangle to the same size as your first.
- Gently turn the second piece of dough out on top of the bottom layer. Press the edges together with your fingers, then crimp the edges together with the back of a fork. Then, use the tines of a fork to poke holes over the top of the crust.
- Bake for 24-26 minutes, or until the crust is a light golden brown. Let cool on the baking sheet for 30-45 minutes.
- In a small bowl, whisk to combine the confectioners sugar, water, and vanilla. Check the consistency, you want the glaze thick enough so that it won’t drip all the way off of the pop tart, yet thin enough to be pourable. Add more confectioners sugar or water, if needed. Then, stir in a few drops of pink food coloring, if desired.
- Pour the icing evenly over the top of the pop tart and immediately top with sprinkles (if using). All the icing to set for about 10 minutes, then slice and serve.
Notes
- Check the pie crust packaging for instructions on unrolling. Often they say to bring the crust to room temperature first or microwave for a few seconds.
- Be sure to leave a 1-inch edge when spreading the jam so that the layers of crust can be crimped together to seal in the filling. Otherwise, the jam may leak.
- Refrigerate leftovers in an airtight container for up to 3 days. Separate layers with sheets of parchment paper to prevent sticking. Warm in the toaster oven or microwave.
Nutrition
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