Giant Puff Pastry Pop Tart

5 from 1 reviews

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



  • 12 teaspoons oil for greasing baking sheet
  • 17.3 oz. package thawed puff pastry sheets (2 sheets)
  • 1 egg + small splash water, beaten together
  • 1 cup seedless strawberry jam
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • pinch Kosher salt
  • 1/4 cup rainbow sprinkles


  1. Preheat oven to 400 degrees.
  2. Lightly grease a large baking sheet with oil or cover with parchment paper.
  3. Dust work surface with flour. Unfold one puff pastry sheet and pinch seams together. 
  4. Use a rolling pin to roll puff pastry sheet out until it’s about 9.5 x 15 inches.
  5. Gently roll puff pastry sheet around the rolling pin and transfer to the lightly greased baking sheet. 
  6. Brush about 1 inch around the edge of the puff pastry sheet with egg wash.
  7. Spread strawberry jam across the puff pastry, keeping it inside the egg wash perimeter.
  8. Unfold the second puff pastry sheet on the floured work surface, pinch seams together, and roll into a 9.5 x 15 inch rectangle. 
  9. Gently roll second puff pastry sheet around the rolling pin and place it directly over first
  10. 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. 
  11. Brush the top sheet of puff pastry with the egg wash.
  12. Bake for 20-22 minutes or until the puff pastry is dark golden brown on the top and bottom.
  13. In a small bowl combine powdered sugar, heavy cream, and a large pinch of Kosher salt until smooth and creamy.
  14. Spread frosting across the pop tart and top with sprinkles.
  15. Allow the pop tart to cool 10 minutes or so minutes before slicing. 

Keywords: puff pastry pop tart, strawberry pop tart, giant puff pastry recipe