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Giant Pop Tart Recipe –

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A fun, oversized version of the classic pastry, featuring a flaky crust, sweet strawberry jam filling, and a simple glaze.

Ingredients

Scale
  • 2 store-bought refrigerated pie crusts
  • ½ to ¾ cup strawberry jam
  • 1–2 tablespoons melted butter or 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 cup powdered sugar
  • 1–2 tablespoons milk
  • Optional: food coloring or 1–2 teaspoons jam for the glaze
  • Sprinkles for topping

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Unroll one pie crust and place it onto the prepared baking sheet.
  4. Spread the strawberry jam evenly over the crust, leaving a ½-inch border around the edges.
  5. Place the second pie crust on top of the jam-covered crust.
  6. Gently press the edges of both crusts together to seal them.
  7. Use a fork to crimp the sealed edges for a decorative finish.
  8. Cut a few small slits into the top crust to allow steam to escape during baking.
  9. Brush the top surface of the Pop-Tart with either melted butter or the egg wash.
  10. Bake for 20–25 minutes, or until the crust is golden brown.
  11. Remove the Pop-Tart from the oven and let it cool on the baking sheet for 10–15 minutes.
  12. While cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth.
  13. If desired, stir in food coloring or 1–2 teaspoons of jam into the glaze for color and flavor.
  14. Spread the prepared glaze evenly over the warm Pop-Tart.
  15. If using, immediately add sprinkles to the wet glaze.
  16. Allow the glaze to set slightly before slicing and serving.

Notes

Ensure a good seal on the edges to prevent jam from leaking out.
Don’t overfill with jam to keep the crust from getting soggy.
Allow the Pop-Tart to cool slightly before glazing for the best results.
Add sprinkles while the glaze is still wet so they stick.

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