Giant Homemade Strawberry Pop Tart: Nostalgic Breakfast Treat Supersized

There’s something fun about strawberry pop tarts. Unwrapping those foil pouches, placing them in the toaster, and impatiently waiting for that enticing aroma to waft through the kitchen and for them to pop up. They always bring me back to when I was a kid. Pop tarts were a breakfast favorite of mine growing up. Warm, sweet, and crunchy.

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So I thought, why not super-size this classic breakfast favorite by making a giant pop tart? After all, if small pop tarts are good, giant homemade pop tarts must be even better, right?

This homemade strawberry pop tart has all the flavors of a classic pop tart; it’s just bigger and tastier! You get a golden crust with a sweet strawberry filling finished off with a vanilla glaze and multi-colored sprinkles. If you prefer an unfrosted pop tart, you can just omit the vanilla glaze. Slice it up and share this giant pop tart for brunch with your friends.

Ingredients You’ll Need

For the Pastry:

• Refrigerated pie crusts – Provides the flaky base without the work of making dough from scratch
• Egg – Creates a golden finish and helps seal the edges
• Whole milk – Combines with egg for the perfect wash

For the Strawberry Filling:

• Strawberry jam – Delivers sweet, concentrated berry flavor
• Cornstarch – Thickens the filling to prevent leakage
• Cold water – Helps dissolve the cornstarch for smooth thickening

For the Vanilla Glaze:

• Powdered sugar – Forms the base of the smooth, sweet glaze
• Water – Thins the glaze to the perfect spreading consistency
• Vanilla extract – Adds classic flavor
• Multi-colored sprinkles – Provides the iconic Pop-Tart finishing touch

How to Make a Homemade Strawberry Pop Tart

Step-by-Step Instructions

Preparing the Baking Surface:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper and set aside.

Preparing the Pastry:

3. Roll out both refrigerated pie crusts on a lightly floured surface.
4. Cut each crust into a square of equal size, setting both squares aside.
5. Using a small frosting tip or toothpick, poke numerous holes in one of the squares for venting during baking.

Making the Filling:

6. In a microwave-safe bowl, combine 3/4 cup strawberry jam, 1 tablespoon cornstarch, and 1 tablespoon cold water.
7. Microwave the mixture in 30-second intervals, stirring between each, until smooth and well combined.
8. Alternatively, combine water and cornstarch in a small saucepan over medium heat until well incorporated, then add jam and stir until smooth.
9. Allow the filling to cool slightly while you prepare the egg wash.

Assembling the Giant Pop-Tart:

10. In a small bowl, whisk together 1 egg and 1 1/2 tablespoons whole milk to create an egg wash.
11. Place the square without holes on the parchment-lined baking sheet.
12. Brush the surface of this square with the egg wash, leaving about a 1-inch border around the edges.
13. Carefully spread the strawberry filling over the egg-washed area, keeping within the border.
14. Place the second pie crust (the one with vent holes) on top of the filling.
15. Gently press the edges together to seal in the filling.
16. Use a pizza cutter to trim and square up any uneven edges.
17. With a fork, crimp around all four edges to create a tight seal.
18. Brush the top of the assembled pop tart with the remaining egg wash.

Baking and Decorating:

19. Bake in the preheated oven for 30 minutes, or until the crust is pale golden brown.
20. Remove from the oven and allow to cool until just barely warm.
21. While the pop tart cools, prepare the glaze by combining 1 cup powdered sugar, 2 tablespoons water (or 1 1/2 tablespoons for a thicker consistency), and 1/4 teaspoon vanilla extract in a small bowl.
22. Stir until the glaze is smooth and pourable but not too runny.
23. Pour the glaze over the center of the pop tart, allowing it to spread toward the edges.
24. Immediately sprinkle with multi-colored sprinkles before the glaze sets.
25. Allow the glaze to set for about 15 minutes before slicing and serving.

Don’t want to size this breakfast toaster pastry super?

You don’t have to. Cut the large square into six pieces. Then bake for 20 to 25 minutes or until golden brown.