This Giant Strawberry Pop-Tart is the ultimate nostalgic treat made from scratch- it's a fresh and flaky twist on the popular breakfast treat! This oversized version is perfect for sharing! Whether you're serving it for brunch, dessert, or a fun snack, this recipe will transport you back to childhood while impressing guests with its size and flavor.
I love sweets for breakfast and brunch, and this recipe is just PERFECT to add some fun to your morning! Give some love to this NY Crumb Cake and these Cottage Cheese Blueberry Muffins for some other fun recipes to start the day!
Into strawberries? Check out these Strawberry Cheesecake Cookies for a fun way to combine two classic treats or this Strawberry Crunch Pound Cake for one of my most popular recipes on the bloggy!
Why You'll LOVE This Recipe
- Twist on a Classic: This recipe takes the classic store-bought Pop-Tart and elevates it to homemade perfection with fresh ingredients and a much more satisfying flavor!
- Easy to Make: Prepped quickly with super simple ingredients you likely already have in your pantry!
- Perfect for Serving: This Giant Strawberry Pop Tart is a crowd-pleasing dessert that's both visually impressive and fun to eat! This is the best for casual gatherings or a special breakfast treat!
Key Ingredient Notes
All-Purpose Flour: This is the foundation of the pastry dough. If possible, weigh the flour (about 280g) with a kitchen scale for the most accurate results.
Unsalted Butter: Cold, cubed butter is the key to a flaky, tender crust. The butter should be straight from the quick 10 minutes in the freezer to prevent it from melting into the dough too quickly.
Strawberry Jam: Choose a high-quality strawberry jam or preserves for the filling, as this will be the star of the flavor. For a homemade touch, you can make your own jam by simmering strawberries with a little sugar and lemon juice.
Egg: You'll need one egg for sealing the edges of the pastry and brushing over the top for that golden, glossy finish. Be sure to whisk the egg with water and milk thoroughly before using it for even coverage.
Step by Step Process
STEP 1: Chop your butter into thin ½-tablespoon-sized slices and place them on a plate or small pan in the freezer for about 10 minutes to firm up.
STEP 2: Combine the flour, sugar, and salt together in a large bowl or the bowl of a food processor.
STEP 3:Then, add the cold, cubed butter to the dry mixture.
STEP 4: Use a pastry cutter, fingers, or the food processor to work the butter into the flour until the mixture has some pea-sized pieces of butter remaining.
STEP 5: Then, split the dough into two equal parts. Shape each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 20-30 minutes.
STEP 6: On a lightly floured surface, roll out one disk of dough into a large rectangle, about ¼ inch thick and about 9x12 inches in dimension.
STEP 7: Spread the strawberry jam evenly over the center of the dough, leaving about a 1-inch border around the edges. Brush egg wash on top of the dough that is not covered in jam.
STEP 8: Then, roll out the second disk of dough to the same size and carefully place it over the jam. Use a fork to crimp the edges of the dough together, brush additional egg wash, and poke holes in the top of the dough.
Frequently Asked Questions
Yes, store-bought pie dough can totally be used as a shortcut if you're short on time. Just note that homemade dough will give you a more authentic, flaky texture.
Absolutely! You can swap the strawberry jam for other fruit jams like raspberry, blueberry, or apricot. You can also switch it up and try a chocolate spread or Nutella!
You can cut the dough into smaller rectangles to make individual-sized Pop-Tarts. Just adjust the baking time to around 15-20 minutes, or until golden brown.
Expert Tips
Don't Skip the Chill: After separating the dough into two equal portions, let it chill in the refrigerator for 20-30 minutes before assembling and baking. This helps firm up the butter in the dough, making it easier to handle and resulting in a flakier crust.
Even Layer of Filling: Spread the strawberry jam evenly over the center. Leave about an inch border around the edges to make sure the filling doesn't leak out during baking.
Egg Wash: To get that beautiful golden finish, use an egg wash made by whisking together one egg with 2 teaspoons of milk or water. Brush it lightly over the top layer before baking- you can even dip a paper towel into the egg wash and brush it if you don't have a pastry brush.
Cooling is Key: Allow the pop tart to cool completely before adding the glaze. If the pastry is still warm, the glaze will melt and run off rather than setting and firming up!
Substitutions
- Dairy-Free Butter: If you're looking for a dairy-free version, substitute butter with a high-quality vegan butter or margarine that's made for baking.
- Strawberry Jam: Use any flavor of jam or preserves you prefer. Mixed berry, peach, or jam would work well for different flavor profiles.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour. The texture of the dough will likely be different, but the result should still be delish!
- Glaze: You can add a touch of vanilla or almond extract to the glaze for added flavor. You can use a non-dairy milk to make the glaze vegan!
Storing
Room Temperature: Once fully cooled, store the pop tart in an airtight container at room temperature for up to 3 days.
Refrigeration: If you need to store it longer, place it in the refrigerator for up to a week. The crust may soften slightly.
Freezing: For longer storage, flash freeze the Pop-Tart. After cooling completely, cut the pop tart into slices. Then, place the slices on a baking sheet, and freeze them uncovered for about 30 minutes until solid. Once frozen, wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable freezer bag. The pop tart slices will stay fresh in the freezer for up to 2 months.
Reheating: When ready to eat, thaw the Pop-Tart at room temperature. To refresh the flaky texture, warm it in a 350°F oven for 5-10 minutes or until heated through. Avoid microwaving, as it can make the crust soggy.
Related Recipes
- Strawberry Cheesecake Cookies
- Strawberry Crunch Cake
- Crumb Cake
- Classic Blueberry Muffins
- Cottage Cheese Blueberry Muffins
Giant Strawberry Pop Tart
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 65 minutes
- Yield: 9x12 Pop Tart
- Category: Pop Tart, Pastry, Strawberry, Breakfast
- Method: Bake
- Cuisine: American
Description
This Giant Strawberry Pop-Tart is the ultimate nostalgic treat made from scratch- it's a fresh and flaky twist on the popular breakfast treat! This oversized version is perfect for sharing! Whether you're serving it for brunch, dessert, or a fun snack, this recipe will transport you back to childhood while impressing guests with its size and flavor.
Ingredients
For the Pop Tarts
- 2 cups (280g) all purpose flour
- 1 tablespoon (13g) granulated sugar
- 1 teaspoon salt
- ¾ cup (198g) unsalted butter, cold and sliced
- 2-4 tablespoons (30-60g) ice cold water
- 1 large egg + 2 teaspoons water, for egg wash
- ⅔ cup (220g) strawberry jam
For the Glaze and Decoration
- 2 cups (240) powdered sugar
- 2 tablespoons (30g) milk
- 1 teaspoon vanilla
- Sprinkles or other toppings as desired
Instructions
For the Pop Tarts
- Begin by chopping your butter into thin ½-tablespoon-sized slices. Place the butter pieces flat on a plate or small pan and place them in the freezer for about 10 minutes to firm up.
- In a large mixing bowl, or bowl of a food processor, combine the flour, sugar, and salt together. Then, add the cold, cubed butter. Use a pastry cutter, fingers, or the food processor to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Slowly add 2-4 tablespoons of ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
- Split the dough into two equal parts. Shape each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 20-30 minutes.
- After the dough has chilled, preheat your oven to 350°F and line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out one disk of dough into a large rectangle, about ¼ inch thick and about 9x12 inches in dimension. Transfer it to the prepared baking sheet-this will be the bottom layer of your pop tart.
- Spread the strawberry jam evenly over the center of the dough, leaving about a 1-inch border around the edges.
- Whisk the egg and milk together in a small bowl and brush it around the edges to help the two layers stick.
- Then, roll out the second disk of dough to the same size (about 9x12 inches). Carefully place it over the jam-covered bottom layer.
- Use a fork to crimp the edges of the dough together by pressing down around in the 1-inch border you created to seal the jam inside.
- Brush some of the remaining egg wash over the top of the pastry to give it a shiny, golden finish. Use a fork or a toothpick to poke a few small holes in the top layer to allow steam to escape and prevent the dough from puffing up too much.
- Bake in the preheated oven for about 30, or until the pop tart is golden brown and crisp. Check it at 25 minutes to ensure it's not overbrowning.
- Remove from the oven and let it cool on the baking sheet for at least 20-30 minutes before glazing.
For the Glaze and Decoration
- In a small bowl, whisk together the powdered sugar and milk (or water). If the glaze is too thick, add a little more liquid, one teaspoon at a time, until it reaches a pourable consistency. If the glaze is too thin, add more powdered sugar one tablespoon at a time.
- Once the Pop-Tart has cooled, drizzle the glaze over the top, spreading it evenly with a knife, backside of a spoon, or spatula. Immediately add sprinkles for a fun touch, if desired, before the icing firms up!
- Store the pop tart in an airtight container at room temperature for up to 3 days. For longer storage, flash freeze the pop tart slices, wrap them in cling wrap, and place them in the freezer for up to 2 months. Read "Storing" section for more details.
Notes
Keep the Butter Cold: Cold butter is essential for a flaky crust. Make sure to place the chopped butter pieces in the freezer for 10 minutes before working with it.
Chill Before Assembling: After you divide the dough, let it chill for 20-30 minutes to prevent the butter from melting too soon and ensures a crisp, flaky pastry.
Crimp Well to Seal: Use a fork to press the edges tightly, and apply an egg wash to help seal the top and bottom layers of dough together. This will prevent the filling from leaking during baking.
Let it Cool Before Glazing: Ensure the pop tart is completely cooled before applying the glaze, or it will melt and slide off. Let the glaze set for a few minutes before slicing.
Leave a Comment!