This giant pop tart recipe is a fun adaptation of a childhood favorite. Not your ordinary strawberry pop tart, this homemade version is the size of an entire sheet pan, creating a delicious pastry treat that the whole family can share.
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Sheet Pan Pop Tart
It’s hard not to smile when you see this giant pop tart, complete with pastry crust, sweet strawberry filling, and plenty of icing and sprinkles on top. Although this treat looks fancy and impressive, it’s actually super easy!
Store bought pie crust dough forms the large rectangles of pop tart crust and strawberry jam provides the sweet filling – all you have to do is put everything together, bake, and add a simple glaze.
This fun treat is great for parties, as you can get 12 servings out of a single pastry. It would also be perfect for a special breakfast or brunch, and it’s always a hit with kids and adults alike. If you’re ready to bring out your inner child, get ready to have some delicious fun with the biggest pop tart you’ve ever tried!
It’s like a homemade strawberry pop tart, but huge! If you love toaster strudels and pop tarts, you’ll love this homemade version.
💗 Why We Love This Recipe
- This giant homemade pop tart is ideal for a special weekend or holiday brunch.
- There are all kinds of fun varieties you can try – change the fillings, the icing, and the colors to make your own creation.
- This delicious treat is always popular with kids, or anyone who loved strawberry pop tarts as a kid!
- You can use it as a fun alternative to cake for a birthday surprise.
🥄 Tools Needed
- Large sheet pan or cookie sheet
- Rolling pin
- Sharp knife or pizza cutter
- Whisk
🛒 Ingredients
- Ready-to-bake refrigerated pie crusts
- Strawberry preserves or jam
- Icing
- Powdered sugar
- Water
- Pink food coloring
- Rainbow sprinkles, for topping
🥄 How to Make a Giant Pop Tart
Preheat the oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
Step One: Prepare the Crust
- Place 2 pie crusts on the baking sheet so that they are slightly overlapping on one edge. Press them together and use a rolling pin to roll out the pie crusts into a rectangle shape.
- Using a sharp knife or pizza cutter, trim away the excess crust until you’re left with a rectangle of about 10 x 16 inches.
- Repeat these steps with the remaining 2 pie crusts on a separate piece of parchment, trimming the second piece of dough to the same size as the first.
Step Two: Assemble and Bake
- Spread 1½ cups of strawberry preserves or jam on the first pie crust, leaving a 1-inch border.
- Take the piece of parchment containing the second crust and gently flip it onto the top of the bottom crust with the jam on it. Use a fork to crimp the edges of the pop tart shut all around the border of the pop tart.
- With a fork or toothpick, poke holes all over the top of the crust. This will let the steam escape.
- Bake for about 25 minutes or until the crust is golden brown.
- Once the pop tart is baked, set it aside to cool.
Step Three: Add the Icing
- Mix the powdered sugar and water together and then add a few drops of pink food coloring until you reach your desired shade of pink. The glaze should be on the thicker side.
- Spread the icing over the top of the pop tart, leaving a border all around.
- Top with sprinkles, slice, and serve.
Tips and Suggestions
- It’s okay if your crust is a little larger or smaller than 10 x 16. Just be sure to make your second rectangle the same size as the first one.
- To get your dough pieces evenly sized, you can use a baking sheet or cutting board as a template. Lay it on top of the rolled-out dough and trim around it.
- Your icing should be thick but still pourable. If necessary, you can add a bit more water to thin it out, or more powdered sugar to make it thicker.
Variations
- Use any color that you like for the icing, or omit the food coloring and just go with white icing.
- Try different flavors of jam, or substitute Nutella for the filling.
- Instead of icing, brush some melted butter or an egg wash over the top and sprinkle it with cinnamon and sugar.
- Drizzle some melted chocolate on the top crust instead of icing.
- Add some vanilla or almond extract to your icing for a delicious flavor that pairs perfectly with the strawberry filling.
- Egg wash – place an egg in a bowl with a splash of water and use a pastry brush to spread on the top of the pop tart before baking.
How Do I Store Sheet Pan Pop Tarts?
Store your leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for 6 days. When you’re ready to serve, you can reheat in the oven at 350 degrees for 10 minutes, but they also taste great cold!
Can You Freeze a giant Pop Tart?
This can be frozen, but will take up a lot of room! We suggest only freezing after you’ve served some and freeze the remainder.
Can I Use This Recipe to Make Small Pop Tarts?
Yes, you can roll out the dough in the same way, but cut smaller pop tarts. You will need to bake for less time since they will bake faster.
This is a fun treat that’s perfect for Valentine’s Day, a kid’s birthday, breakfast after a sleepover, or an anytime special treat. Have fun with it and enjoy!
Giant Poptart
Equipment
- sheet pan
Ingredients
- 4 refrigerated pie crusts
- 1 ½ cups strawberry jam
Icing:
- 2 cups confectioner's sugar
- 4 Tablespoons water
- pink food coloring
- sprinkles
Instructions
- Preheat oven to 350 degrees.
- On a large rimmed baking sheet place parchment paper and lay down 2 pie crusts, slightly overlapping each other.
- Press together and gently roll out 2 of the pie crusts into a rectangle shape.
- Using a pizza cutter or knife trim away the excess crust until you are left with about a 10×16 rectangle. It is okay if yours is a little larger or smaller, just be sure to make your second rectangle the same size as your first one.
- Repeat the rolling and cutting of the dough with the remaining 2 pie crusts on a separate piece of parchment, trimming your rectangle to the same size as your first.
- To the first pie crust on the sheet pan add 1 ½ cups of strawberry preserves or ham and spread out leaving a good border.
- Take the second piece of parchment that has the top piece of crust and gently flip it onto the top of the pie crust that has the jam on it.
- Using a fork crimp the edges shut.
- Use a fork or toothpick to poke holes all over the top of the crust.
- Bake for about 25 minutes or until the crust is golden brown.
- Once the poptart is baked set it aside to completely cool.
- Make the icing by mixing the powdered sugar and water together and then adding a few drops of pink food coloring until it is your desired shade of pink. You want this glaze to be on the thicker side.
- Spread the icing over the top leaving a border.
- Immediately sprinkle with sprinkles.
- Slice and serve.
Nutrition
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