Giant Strawberry Pop Tart
These giant strawberry pop tarts are the definition of childhood nostalgia. They're perfectly sweet and the icing just makes them! So far I've made a brown sugar cinnamon version and a regular strawberry version. This time instead of making and cutting each pop tart, I made one big one and cut them at the end. Either way is delicious, but these were so fast and delicious! They're a must try!
Servings: 0
Ingredients
For the Pie Dough:
- 2 cups all-purpose flour spooned & leveled
- 1 cup unsalted butter cold
- 1 tbsp granulated sugar
- ½ tsp sea salt
- ⅓-½ cup ice cold water
For the Filling:
- strawberry jam
For Topping:
- 1 cup powdered sugar
- 2-4 tbsp heavy cream (start with 2 tbsp & increase per the texture you prefer)
- pinch of sea salt
For Sprinkling:
- sprinkles of choice
Instructions
- Preheat your oven to 375F degrees.
- Chop your butter into cubes. In a food processor. Add in the cold butter cubes, flour, sea salt, and sugar. Pulse until the butter is mixed in.
- Slowly add in the ice cold water. Start with ⅓ cup and see if it feels soft enough and sticks together. If not, add 1 additional tbsp at a time, but I wouldn't go over ½ cup total.
- Remove the dough from the processor, and form it into a ball. Cut it in half and wrap each half in plastic wrap. Store it in the fridge for 30 minutes- 1 hour to harden.
- Preheat oven to 400F degrees.
- Take your dough balls out of the fridge & roll them out onto a floured surface until they're about 1/8-1/4 in thick. You want them both to be in a shape of a rectangle and about the same size.
- Take one rectangle and lay it out onto a parchment lined baking sheet. Top with as much jam as you'd like but leave space on the edges.
- Add the other rectangle piece on top. Then using a fork, press all the edges with a fork to make sure to close the pop tart. You can brush egg wash over the top if you'd like but it's optional.
- Bake for 15-20 minutes until slightly golden and cooked through. Cool completely.
- Meanwhile, make the glaze by mixing all the glaze ingredients together.
- Pour the glaze all over the pop tart, except for the edges, and then add sprinkles. Cut into 8 pop tarts and enjoy!
Notes
For Storing: Store in an airtight container for 3-4 days.
For Freezing: Freeze in a ziploc for 2-3 months. Thaw on the counter when ready to enjoy!