Description
Homemade Giant Frosted Pop Tart is a delightful pastry treat made with flaky puff pastry filled with sweet strawberry jelly and topped with a smooth vanilla glaze and colorful sprinkles. Perfect for breakfast or a fun dessert, this recipe creates large, oven-baked pop tarts with a crisp exterior and a luscious fruity filling.
Ingredients
Scale
Pastry and Filling
- 2 sheets puff pastry
- 1 cup strawberry jelly
- 1 tablespoon cornstarch
- A small bowl of warm water
Egg Wash
- 1 egg
Glaze
- 1 cup confectioners sugar (powdered sugar)
- 4 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Sprinkles (for topping)
Instructions
- Prepare the puff pastry and jelly: Thaw puff pastry according to package instructions and preheat your oven to 400°F (200°C). In the meantime, in a small bowl, mix 1 cup of strawberry jelly with 1 tablespoon of cornstarch until well combined to thicken the filling.
- Cut and assemble base pastry: Once thawed, divide one sheet of puff pastry into three equal sections using a pizza cutter or knife. Take one third to form a rectangle, then cut the remaining two thirds in half to create two smaller rectangles. On a sprayed baking sheet, place the large rectangle, and overlap the two smaller rectangles slightly at the top end to form one long rectangle. Use warm water on your fingers to press and seal the seams together. Trim edges if necessary to fit your baking sheet.
- Prepare top pastry sheet: Repeat the same cutting and assembly process with the second sheet of puff pastry. Set aside for later use.
- Spread the jelly filling: Spread the thickened strawberry jelly evenly down the middle of the bottom pastry rectangle, leaving a border around the edges. You can adjust the amount to your preference for thickness.
- Apply egg wash: Beat the egg lightly in a small bowl and brush the edges of the bottom pastry around the jelly. This will glue the top pastry to the base while baking.
- Top and secure: Lay the second puff pastry rectangle on top of the jelly layer. Use a fork to press down around the edges creating indentations that seal the pastries together. Then, poke small holes on the top pastry surface using a toothpick to allow steam to escape during baking and avoid excess puffing.
- Bake the pop tart: Place the assembled pastry in the oven and bake at 400°F for 15 minutes until golden and puffed.
- Prepare the glaze: While baking, combine the melted butter, confectioners sugar, and vanilla extract in a bowl. Gradually add milk one tablespoon at a time, stirring until you achieve a thick but spreadable consistency, around 2 tablespoons used.
- Cool and finish: Once baked, remove the pop tart from the oven and gently press down with a clean tea towel to release trapped air. Allow it to cool completely. Then spread the vanilla glaze evenly on top and sprinkle with colorful sprinkles.
- Serve: Cut into 6 servings and enjoy your homemade giant frosted pop tart fresh for breakfast or dessert.
Notes
- Make sure the puff pastry is properly thawed to avoid tearing when cutting and assembling.
- Pressing holes on top of the pastry before baking helps prevent excessive puffing.
- The jelly is thickened with cornstarch to prevent it from becoming too runny during baking.
- The glaze consistency should be thick but spreadable; add milk gradually.
- This recipe can be customized with different jelly or jam flavors according to your taste.
- Use a sharp knife or pizza cutter to achieve clean edges and easy slicing after baking.
