Description
This Giant Frosted Strawberry Pop Tart is a delightful homemade version of the classic breakfast treat, featuring a flaky whole wheat pastry crust filled with sweet strawberry jam and topped with a smooth vanilla glaze and colorful sprinkles. Perfectly crisp and buttery, these pop tarts are baked until golden and make a fun, shareable breakfast or snack.
Ingredients
Pastry Dough
- 1 cup all-purpose flour
- 1 1/2 cups white whole wheat flour
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 1/2 teaspoon kosher salt
- 1/4 to 1/3 cup cold water, added 1 tablespoon at a time
- 1 egg, beaten (for brushing)
Filling
- 1 jar (13-16 ounces) strawberry jam or preserves
Frosting
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 3-6 tablespoons hot milk (to thin frosting as desired)
- Fun sprinkles (for decoration)
Instructions
- Make the dough: In a large bowl, combine the all-purpose flour, white whole wheat flour, and kosher salt. Add the cold salted butter pieces and toss them with the flour mixture until it clumps together. Gradually add cold water, 1 tablespoon at a time, mixing until the dough forms a ball. Alternatively, use a food processor to combine these ingredients.
- Roll out the dough: Turn the dough onto a floured surface and divide it in half. Roll each half into a 1/4-inch thick rectangle approximately 8×16 inches.
- Assemble the pop tart: Transfer one dough rectangle to a parchment-lined baking sheet. Evenly spread the strawberry jam over it, leaving a 1-inch border around the edges. Lay the second dough rectangle on top of the jam and seal the edges by pressing with the back of a fork.
- Chill the dough: Cover the baking sheet and place it in the refrigerator for 1 hour or the freezer for 20 minutes to firm up the pastry.
- Bake the tart: Preheat the oven to 400°F (200°C). Brush the top of the pop tart with the beaten egg to help it brown. Bake for 30-35 minutes, or until the crust is golden brown. Remove from the oven and let cool completely.
- Prepare the frosting: In a medium bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of hot milk. Add hot milk a little at a time until the frosting reaches the desired consistency for spreading.
- Frost and decorate: Spread the frosting evenly over the cooled pop tart. Let the frosting set for a few minutes, then sprinkle with fun sprinkles. Allow to sit for 1 hour or overnight so the frosting can dry and set.
- Serve: Cut the large pop tart into 9 rectangular servings. Serve immediately or store in an airtight container for up to 3 days at room temperature.
Notes
- Use cold butter and cold water to achieve a flaky crust.
- Chilling the dough before baking helps prevent shrinking and ensures a tender crust.
- You can substitute strawberry jam with your favorite fruit preserves if desired.
- Adjust the frosting thickness by controlling the amount of hot milk added.
- Store leftover pop tarts in an airtight container to keep the crust crisp.
