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Giant Homemade Strawberry Pop Tart

A fun, nostalgic, and incredibly easy giant toaster pastry made with refrigerated pie crusts, sweet strawberry jam, and topped with a classic vanilla glaze and rainbow sprinkles. Sliced like a pizza for the perfect shareable treat!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pastry Base
  • 1 box refrigerated pie crusts contains 2 crusts, room temp
  • 0.75 cup strawberry jam or preserves
  • 1 egg beaten with 1 tbsp water for egg wash
Glaze and Topping
  • 1.5 cups powdered sugar
  • 2-3 tbsp milk or cream
  • 0.5 tsp vanilla extract
  • 2 tbsp rainbow sprinkles

Equipment

  • Baking sheet
  • Parchment paper
  • Pizza Cutter
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Unroll one pie crust onto the parchment paper. Spread strawberry jam evenly in the center, leaving a 1-inch border around the edge.
  3. Brush the 1-inch border with the egg wash. Unroll the second pie crust and place it over the top, pressing the edges together to seal.
  4. Crimp the edges tightly with a fork. Poke a few small holes in the top crust to vent steam, then brush the entire top crust with remaining egg wash.
  5. Bake for 20-25 minutes until deep golden brown. Let cool completely on a wire rack.
  6. Whisk powdered sugar, milk, and vanilla until a thick, spreadable glaze forms. Spread over the cooled pastry, top immediately with sprinkles, and let set before slicing like a pizza.

Notes

Make sure the pastry is completely cool before adding the glaze, otherwise the icing will melt and run off the sides.