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Giant Frosted Strawberry Pop Tart Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Giant Frosted Strawberry Pop Tart recipe is a delightful homemade twist on the classic breakfast treat. Using pre-made pie crusts filled with seedless strawberry jam, it’s baked to a golden perfection and topped with a sweet vanilla glaze and optional sprinkles. Perfect for a fun breakfast or a special snack, this recipe makes a large shared pop tart that’s easy to prepare in under 30 minutes.

Ingredients

Scale

For the Pop-Tart

  • 1 package (2 crusts) pre-made pie crusts
  • 3/4 cup seedless strawberry jam
  • 1 egg (for egg wash)
  • 2 tablespoons water (for egg wash)

For the Icing

  • 2 cups powdered sugar
  • 3 tablespoons milk or water
  • 2 tablespoons salted butter (melted)
  • 1 teaspoon vanilla extract
  • Sprinkles (optional)

Instructions

  1. Preheat Oven: Set your oven to 375°F and line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare Bottom Crust: Remove the pie crusts from their packages. Place one crust on the prepared baking sheet and gently roll it out with a rolling pin to form an 11-inch wide circle.
  3. Spread Jam: Evenly spread the seedless strawberry jam over the center of the dough, making sure to leave a 1-inch border around all edges to allow for sealing.
  4. Apply Egg Wash on Border: In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with this egg wash to help seal the top crust.
  5. Add Top Crust: Roll out the remaining pie crust to the same size as the first one. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal the filling inside.
  6. Seal and Vent: Use a large fork to crimp the edges all the way around the pop tart, ensuring it’s sealed. Then, lightly prick the center with the fork to create vents for steam to escape during baking. Optionally, brush the top with remaining egg wash for a glossy finish.
  7. Bake: Bake in the preheated oven for 16 to 18 minutes, or until the crust turns a light golden brown. Remove from oven and allow to cool while preparing the glaze.
  8. Make the Icing: In a medium bowl, whisk together the powdered sugar, milk or water, melted salted butter, and vanilla extract until smooth and fully combined.
  9. Glaze and Decorate: Spoon the glaze evenly over the cooled pop tart. If the pop tart is slightly warm, the glaze will still set nicely. Finish by sprinkling with optional sprinkles for visual appeal and extra fun.
  10. Serve: Using a sharp, thin knife, slice into 8 equal pieces. Serve and enjoy your giant frosted strawberry pop tart!

Notes

  • Ensure the edges are well sealed to prevent jam from leaking during baking.
  • The egg wash helps achieve a golden, glossy crust but can be omitted for a more rustic look.
  • If the glaze is too thick, add an extra teaspoon of milk or water to thin it.
  • Use a sharp knife to slice cleanly through the pop tart once glazed.
  • Store leftovers in an airtight container at room temperature for up to 2 days.

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