This delicious Homemade Strawberry Giant Pop Tart is made with simple ingredients and tastes even better than the store bought version. Plus it's made for a fraction of the cost.
Why is this recipe the best? This recipe makes one Giant Pop Tart that you cut into individual servings. All you need are strawberry preserves, a pie crust, an egg, powdered sugar, milk and sprinkles. Tastes so much better than a traditional pop tart!
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Why You Will Love This Pop Tart Recipe
- Giant Size - This makes one Giant Strawberry Pop Tart and it's perfect for serving at a party. Just slice up the pop tart into individual servings and enjoy.
- Easy To Make - So much easier to make one large Pop Tart than a bunch of individual ones. It's fun to make and kids love it!
- Simple Ingredients - No fancy ingredients needed. This homemade version uses pantry staple ingredients you probably already have on hand.
- Breakfast or Snack - This makes a delicious special breakfast treat and it's perfect for an after school snack or weekend brunch.
Your kids or grand kids will love helping prepare this sweet treat and you can switch out the strawberry preserves for their favorite flavor of preserve or jelly.
These remind me of the frosted strawberry pop tart that I ate growing up. They have all the flavors I remember from the classic pop tarts but they are so much better and I like how simple the ingredients are!
If you love easy breakfast ideas you might like to try these Apple Pie Biscuits, Cinnamon Crescent Rolls, Raspberry Pinwheels and Easy Cherry Cinnamon Rolls.
Ingredients
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Ready to Bake Pie Crusts - You can use ready-to-bake refrigerated pie crust or homemade. The pie crust mimics the soft, pastry shell of traditional Pop Tarts, but tastes so much better!
- Strawberry Preserves - Use your favorite store bought strawberry preserves or make your own. I like to use Bonne Maman strawberry preserves.
- Powdered Sugar & Whole Milk - Icing ingredients.
- Egg - An egg is used for an egg wash on the pie crusts. This helps keep the pastry together as it bakes.
- Rainbow Sprinkles - Sprinkles are fun and festive on Pop Tarts!
Pop Tart Recipe Variations
- Leave off the icing and sprinkles if you prefer an unfrosted pop tart.
- Change it up by using different flavors of preserves such as blueberry, apricot, mixed berry and peach.
- Instead of one giant pop tart you can make individual pop tarts.
How To Make Homemade Strawberry Giant Pop Tart
- Prepare: Preheat the oven to 350°F. Line a large baking sheet with parchment paper or spray with non-stick cooking spray and set aside.
- Pie Crust: I like to use store-bought refrigerated pie crust to save time. Roll out both of the pie crusts and cut them with sharp knife or pizza cutter so they are shaped like rectangles.
- Add The Filling. Place one of the rectangles on a prepared baking sheet and spread the strawberry preserves over the pie crust, leaving about a ½ inch border along the edge of the crust.
- Assemble. In a small bowl, beat the egg and use a pastry brush to coat the exposed border of the pie crust. Gently place the second pie crust on top of the preserves and use your finger to crimp the edges together.
- Bake The Pop Tart. Brush the top of the crust with more egg, use a fork to poke holes throughout the top of the pastry, and bake the Pop Tart for 15 minutes.
- Make Icing. While the Pop Tart is baking make the icing by whisking together the powdered sugar and milk until smooth and runny.
- Top With Icing and Sprinkles. Once the Pop Tart comes out of the oven, pour on the icing and use a spatula to spread it over the top of the Pop Tart. Then top the pastry with sprinkles and allow the Pop Tart to cool for 20 minutes. Once cooled you can slice into eight large rectangles.
- Serve and enjoy!
How To Store
You can store your leftover Pop Tarts in an airtight container on the counter or in the refrigerator for up to 3 days. If you need to stack them on top of one another place a layer of parchment paper in between the pop tarts.
Tips For Making This Giant Pop Tart
- The pie crust will be easier to work with if you let it sit out on the counter for about 15-20 minutes before rolling it out. If the pie crust is too cold, it might crack as you roll it out.
- If you have a favorite homemade pie crust, you can use that as well.
- Optional step: You can take the back of a fork and crimp around the border of the pop tart to make it look more like a traditional pop tart.
- Letting the Pop Tart cool will give the icing time to firm up, making the pastry easier to cut.
- Spreading egg wash along the border of the bottom pie crust will help the two pie crusts stick together, preventing strawberry preserves from leaking out of the pastry.
Recipe FAQs
Yes you can. To make ahead just assemble the giant pop tart a day in advance and place in the refrigerator. The next morning remove and poke holes in pie crust then bake according to directions.
You can reheat homemade pop tarts in the microwave. Heat in 10 second intervals until warm. Pop Tarts heated in the microwave do soften and are not as flaky. To keep the crust from softening you can reheat by reheating in oven at 350°F for 7 to 10 minutes.
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I hope you enjoy this delicious Giant Homemade Pop Tart! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Giant Pop Tart Recipe
Ingredients
- 2 ready to bake refrigerated pie crusts
- 2 cups strawberry preserves
- 1 large egg
- 2 Tablespoons rainbow sprinkles
Icing Ingredients
- 1 cup powdered sugar
- 1½ Tablespoons whole milk
Instructions
- Preheat the oven to350° F. Line a large baking sheet with parchment paper or spray with non-stick cooking spray and set aside.
- Roll out both of the pie crusts and cut them so they are shaped like rectangles.
- Place one of the rectangles on a prepared baking sheet and spread the strawberry preserves over the pie crust, leaving about a ½ inch border along the edge of the crust.
- In a small bowl, beat the egg and use a pastry brush to coat the exposed border of the pie crust. Gently place the second pie crust on top of the preserves and use your finger to crimp the edges together.
- Brush the top of the crust with more egg, use a fork to poke holes throughout the top of the pastry, and bake the Pop Tart for 15 minutes.
- While the Pop Tart is baking make the icing by whisking together the powdered sugar and milk until smooth and runny.
- Once the Pop Tart comes out of the oven, pour on the icing and use a spatula to spread it over the top of the Pop Tart. Top the pastry with sprinkles and allow the Pop Tart to cool for 20 minutes. Once cooled slice into eight large rectangles.
- Serve and enjoy!