Giant Homemade Pop Tart

This Giant Homemade Pop Tart is made with flaky puff pastry, store-bought strawberry jam, and a quick 3 ingredient icing. Top with rainbow sprinkles, slice, and enjoy!

You'll Love This

• This giant homemade pop tart could NOT be easier to make. Puff pastry dough gives you the perfect flaky, buttery crust. It also comes in square sheets so all you have to do is roll it out a bit until it becomes a rectangle. It ends up being a cross between a toaster strudel and pop tart as the crust is a bit flakier than a traditional pop tart. Then mix up a quick frosting, top with rainbow sprinkles, and enjoy!
• This recipe takes all the flavors of your favorite pop tart - because obviously, we can all agree that strawberry is THE BEST pop tart flavor, right?! - and recreates it with simple ingredients and minimal prep time. It's a fun weekend breakfast treat that won't take you all morning to make!
• Birthday cake is great but a giant birthday pop tart is better! This year for our daughter's birthday we made this birthday pop tart instead of a traditional cake and she loved it! She did get to enjoy cupcakes with family at a small socially distant get together though - don't worry! We like to celebrate birthdays for the full day from start to finish and this was a really fun way to kick off the celebration in the morning.

Instructions

Dust work surface with flour. Unfold one puff pastry sheet and pinch seams together. 

Use rolling pin to roll puff pastry sheet out until it's about 9.5 x 15 inches.

Gently roll puff pastry sheet around the rolling pin and transfer to the lightly greased baking sheet. 

Brush about 1 inch around the edge of the puff pastry sheet with egg wash. Spread strawberry jam across the puff pastry, keeping it inside the egg wash perimeter.

Unfold the second puff pastry sheet on the floured work surface, pinch seams together, and roll into a 9.5 x 15 inch rectangle. Gently roll second puff pastry sheet around the rolling pin and place it directly over first

Use a fork to gently press the two sheets together creating a seal and a cute pattern around the edge. Poke a few holes in the top as well. Brush the top sheet of puff pastry with the egg wash.

Bake for 20-22 minutes or until the puff pastry is dark golden brown on the top and bottom. Let cool for 5 minutes.

Add powdered sugar, heavy cream, and a large pinch of Kosher salt to a small bowl.

Mix until it's smooth and creamy.

Spread frosting across the pop tart and top with sprinkles. Allow the pop tart to cool 10 minutes or so before slicing. 

Tips

• The easiest way to roll out the puff pastry is to place it on the counter so the seams run horizontally. Gently pinch the seams together. Then use a rolling pin to roll out the pastry until it becomes a rectangle.
• If it's hot in your kitchen or your oven hasn't preheated by the time you're done assembling the tart, pop it in the fridge for 5 minutes or so to make sure it doesn't get too warm. Puff pastry bakes best when it's still slightly cool. If it's warm when it goes in the oven it won't puff up and give you all those flaky layers.
• To prevent the puff pastry from sticking to the pan, feel free to use a piece of parchment paper. If you don't have parchment paper, lightly greasing the pan should do the trick.
• The pop tart can be a bit tricky to slice. I like to use a large spatula to loosen up the edges of the pop tart and then transfer it from the pan to a large cutting board. Then slice with a pizza cutter and serve!
• The frosting will look a bit thick initially, but the warm puff pastry dough will loosen it up instantly. Then it will set and thicken again slightly as it cools.
• It will be hard to let that fresh-baked pop tart cool, but if you slice into it right away it will be a big soupy mess. Giving it 10 minutes or so to cool will ensure that the filling has had time to set and thicken back up so it won't spill out everywhere when you slice into it.
• Feel free to add food coloring to frosting if you'd like to add a little more color. Or try different colored sprinkles!

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