Description
This Homemade Giant Frosted Pop Tart recipe features flaky puff pastry filled with thickened strawberry jelly, baked to golden perfection and topped with a sweet vanilla glaze and colorful sprinkles. Perfect for a nostalgic treat or an indulgent breakfast, these pop tarts combine easy preparation with a fun presentation.
Ingredients
Scale
Pastry
- 2 sheets puff pastry
- 1 egg (for egg wash)
- Spray for baking sheet
Filling
- 1 cup strawberry jelly
- 1 tablespoon cornstarch
Glaze
- 1 cup confectioners sugar
- 4 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Sprinkles (for topping)
Instructions
- Prepare Puff Pastry and Jelly: Thaw the puff pastry according to the package instructions and preheat your oven to 400°F (200°C). In the meantime, mix 1 cup of strawberry jelly with 1 tablespoon cornstarch in a bowl to thicken it, stirring until well combined.
- Cut and Assemble Bottom Pastry: Once thawed, divide one sheet of puff pastry into three equal sections. Cut one third as a rectangle and then cut that piece in half again. Spray your baking sheet, place the rectangle on it, and overlap the two halves from the other section along the top to form one long rectangle. Use warm water on your fingers to press the seams together and trim edges if necessary to fit your baking sheet.
- Prepare Top Pastry: Repeat the cutting process with the second sheet of puff pastry to create a top layer identical in size to the bottom. Set this aside.
- Spread the Filling: Spread the thickened strawberry jelly along the center of the bottom pastry rectangle, leaving space around the edges. Adjust amount according to your preference for thickness.
- Apply Egg Wash: Whisk the egg in a small bowl and brush the edges of the bottom pastry to act as glue for sealing with the top pastry.
- Seal Pastries: Lay the prepared top pastry over the filled bottom rectangle. Use a fork to press along the edges, sealing the two layers together. Then pierce several holes on top with a toothpick to allow air to escape during baking.
- Bake: Bake on the preheated baking sheet in the oven at 400°F (200°C) for 15 minutes until golden and puffed.
- Make the Glaze: While baking, combine melted butter, confectioners sugar, and vanilla in a bowl. Gradually add milk a tablespoon at a time until the glaze reaches a thick but spreadable consistency (about 2 tablespoons).
- Cool and Decorate: When the pop tart is done, remove it from the oven and gently press down the top with a clean tea towel to release trapped air. Let cool completely, then spread the glaze over the top and decorate with sprinkles. Cut into 6 servings and enjoy!
Notes
- Make sure to thaw puff pastry completely for easier handling and proper puffing during baking.
- Adjust the amount of jelly based on how thick or thin you prefer your filling.
- Piercing holes on the top pastry prevents excessive puffing and cracking.
- Use a clean towel to press the pop tart down right after baking to avoid air pockets.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
