Giant Frosted Pop Tart
A buttery, flaky giant homemade pop tart filled with sweet strawberry jam, topped with a glossy vanilla glaze and rainbow sprinkles.
- Cornstarch in the pastry dough interferes with gluten formation, ensuring a tender, melt-in-your-mouth crust that doesn't turn tough.
- A thin layer of cornstarch mixed into the jam prevents the filling from boiling over and turning the bottom crust soggy.
- Egg wash acts as a moisture barrier and a glue, sealing the edges tightly so no filling escapes during baking.
In the summer of 1998, my cousin and I would sit on the scorching concrete of her driveway, peeling the frosted tops off foil-wrapped pastries before the midday heat could melt the sugar.
But those cardboard-dry store shelves versions just do not hit the same way anymore.
My first attempt using standard pie dough was a complete disaster because the moisture from the strawberry jam seeped straight through, turning the bottom pastry into a soggy, gluey mess.
Store-bought rolled crusts failed every single test because they are too thin and lack the rich butter content needed to create a sturdy, melt-in-your-mouth crumb.
Bear with me here, because the physics of this are actually quite simple.
By cutting cold unsalted butter into flour mixed with a tablespoon of cornstarch, we limit gluten development.
This creates a tender, biscuit-like pastry that bakes up beautifully crisp and clings to the sweet filling.
Trust me on this one.
Rolling out one giant rectangle is infinitely easier than crimping a dozen tiny, fussy hand pies, and it looks spectacular on a brunch table.
If you have ever rolled out homemade pizza dough, you can easily handle this pastry.
Giant Frosted Pop Tart
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1 tbsp cornstarch
- 1 tsp Diamond Crystal kosher salt (or 1/2 tsp fine sea salt)
- 1 tbsp granulated sugar
- 1 cup (226g) unsalted butter, cold and cubed
- 1 large egg yolk
- 4 to 6 tbsp ice water
- 3/4 cup high-quality strawberry jam
- 1 tsp cornstarch (for the filling)
- 1 large egg (for egg wash)
- 1 1/2 cups powdered sugar
- 2 tbsp whole milk
- 1/2 tsp pure vanilla extract
- 3 tbsp rainbow sprinkles
Directions
- In a large bowl, whisk together the flour, cornstarch, Diamond Crystal kosher salt, and sugar.
- Add the cold, cubed butter and rub the butter into the flour with your fingertips until the mixture resembles coarse sand with some pea-sized chunks.
- Whisk the egg yolk with 4 tablespoons of ice water, then drizzle over the flour mixture, stirring with a fork until the dough begins to clump together.
- Turn the dough onto a lightly floured surface, press your knuckles into the cold dough to bring it together, divide into two equal portions, shape into flat rectangles, wrap in plastic, and chill for at least 1 hour.
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Roll one rectangle of dough on a floured surface into a 9x12-inch rectangle, then transfer it to the prepared baking sheet.
- Mix the strawberry jam with 1 teaspoon of cornstarch in a small bowl, then spread the jam over the dough, leaving a 1-inch border around the edges.
- Roll out the second piece of dough to the same 9x12-inch size, brush the border of the bottom dough with beaten egg wash, then place the second sheet of dough on top.
- Press the edges to seal, use the tines of a fork to crimp the borders securely, and poke several holes in the top crust with a toothpick to let steam escape.
- Bake for 28 to 30 minutes, or until the pastry is a beautiful golden brown, then let cool completely on a wire rack before frosting.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth and thick, spread over the cooled pop tart, and immediately shower with rainbow sprinkles.
Notes
- I highly recommend using Diamond Crystal kosher salt; if you only have fine table salt, cut the volume in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid an overly salty crust.
- Adding a touch of cornstarch to the pastry flour dilutes the protein content, which physically prevents a tough gluten network from forming when you add the liquid.
- Keep a close eye on the pop tart during the last 5 minutes of baking; the edges can transition from golden brown to burnt surprisingly fast due to the high butter content.
- Once frosted, the glaze will soften the crust slightly after 24 hours in an airtight container, turning it into a wonderfully cakey, nostalgic treat.
- If you love flaky, buttery doughs but want something with a lighter, layered texture, check out our guide on making Croatian Croissants.
Serving Suggestions
This giant pastry is best enjoyed sliced into thick squares and shared with friends. Here are a few ways to make it an absolute showstopper on your table:
- Serve it alongside a hot cup of coffee or a creamy latte.
- Add a scoop of vanilla bean ice cream on top of a warm slice for a decadent dessert.
- Plate it on a rustic wooden board with fresh strawberries and raspberries scattered around.
- Pair it with a savory brunch dish like a cheesy egg scramble to balance the sweetness.
Storage and Reheating
Store any leftover slices in an airtight container at room temperature for up to three days.
Do not refrigerate it.
The cold environment of a fridge will introduce moisture, which ruins the crispness of the pastry and makes the glaze sweat.
To reheat, pop a slice into a toaster oven at 350°F (175°C) for about 5 minutes until the pastry warms through and the edges crisp back up.
Avoid the microwave unless you want a sad, floppy pastry with molten, tongue-burning jam.
Ingredient Substitutes
If you need to swap things out, here are the easiest ways to adapt this recipe:
- The Filling: Swap the strawberry jam for raspberry, blackberry, or even brown sugar cinnamon filling. If you want a fun twist, try using the filling from our Strawberry Rhubarb Pop Tarts.
- The Glaze: You can use a simple royal icing if you want a harder, shinier finish similar to the glaze used on our Absolutely The Best Sugar Cookies Ever.
- The Butter: If you must make this dairy-free, use a high-quality vegan butter block, but ensure it is completely frozen before grating it into the flour.
There is something incredibly joyful about slicing into a giant pastry that looks like it was pulled straight out of a cartoon. It brings back all the magic of childhood breakfasts, but with the rich, buttery flavor that only a homemade crust can deliver. Grab your rolling pin, put on your favorite playlist, and let's bake.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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