Description
A giant flaky strawberry pop tart made with buttery pie crust, sweet strawberry filling, crackly vanilla glaze, and colorful rainbow sprinkles.
Ingredients
Scale
- 2 boxes refrigerated pre-made pie crusts or a double batch homemade all-butter pie dough
- 1 cup strawberry jam or preserves
- 1 tbsp cornstarch
- 1 egg, beaten
- 1 cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- 1 drop pink food coloring (optional)
- 2 tbsp rainbow sprinkles
Instructions
- Preheat the oven to 190°C (375°F) and line a large baking sheet with parchment paper.
- Roll out the pie crusts and cut each into matching rectangles about 9×12 inches.
- Place one rectangle onto the prepared baking sheet.
- Brush the bottom crust lightly with beaten egg.
- Mix the strawberry jam and cornstarch together until combined.
- Spread the jam mixture evenly over the dough, leaving a 1-inch border around the edges.
- Brush the clean border edges with beaten egg.
- Place the second dough rectangle over the top.
- Use a fork to firmly crimp and seal the edges all the way around.
- Prick the top crust several times with a fork to create steam vents.
- Brush the remaining egg wash over the top crust.
- Bake for 25 to 30 minutes until deeply golden brown.
- Allow the pastry to cool completely.
- Whisk together powdered sugar, heavy cream, vanilla extract, and optional pink food coloring until smooth.
- Spread the glaze evenly over the cooled pastry.
- Immediately top with rainbow sprinkles and let set for 15 minutes before slicing.
Notes
Cooling the pastry completely before glazing helps the icing set beautifully. Use high-quality strawberry preserves for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg