Giant Frosted Strawberry Pop Tart
A soft, flaky crust meets sweet strawberry jam filling and drizzled icing in this Giant Frosted Strawberry Pop Tart!
PRINT
PIN
Servings: 8
Ingredients
Pop-Tart
- 1 package (2 crusts) pre-made pie crusts
- 3/4 cup seedless strawberry jam
- 1 egg , for egg wash
Icing
- 2 cups powdered sugar
- 3 Tablespoons milk or water
- 2 Tablespoons salted butter melted
- 1 teaspoon vanilla extract
- sprinkles (optional)
Instructions
For The Pop-Tart
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- Remove the pie crusts from their packages. Place one crust on the prepared baking sheet. Gently roll it out with a rolling pin to a 11-inch wide circle.
- Spread the strawberry jam evenly over the center of the dough, leaving a 1-inch border around all sides.
- 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 the egg wash.
- Roll out the remaining pie dough to the same size as the first. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal. Use a large fork to crimp the edges all the way around, then lightly prick the center of the pop tart with the fork to allow steam to escape. If desired, brush the top of the pop tart with the remaining egg wash to give it a glossy finish.
- Bake for 16 to 18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while preparing the glaze.
For The Icing
- Add all glaze ingredients (except sprinkles) to a medium bowl and whisk until smooth and fully combined. Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s slightly warm), then finish with sprinkles. Using a sharp, thin knife, slice into 8 equal pieces and enjoy!
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
