Made with refrigerated pie crusts, strawberry jam, and pink icing, this giant sheet pan pop tart is a sweet breakfast treat that everyone is sure to love. In fact, it is even sweet enough for dessert!
Ingredients
Pop Tart Ingredients
4ready-to-bake refrigerated pie crusts9-inch
1cupstrawberry preserves or jamor flavor choice
Icing Ingredients
2cupsconfectioners sugar
3Tablespoonswaterplus more to thin if necessary
1teaspoonvanilla extract
pink gel food coloringoptional
rainbow sprinklesoptional 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.