Giant Frosted Strawberry Pop-Tart

There’s something inherently nostalgic about a Giant Frosted Strawberry Pop-Tart, don’t you think? Growing up, these sweet treats were a staple in my household. The moment I’d see that iconic box in the pantry, I would get excited about the impending sweetness that was about to unfold. Fast forward to today, and I’ve transformed that childhood joy into a homemade version that feels just right, offering a sense of comfort and creativity in the kitchen. This recipe isn’t just about reliving those memories; it’s about creating new ones with your family and friends. Imagine the delight on their faces when they see a massive pop-tart made just for them, filled with delicious strawberry jam and frosted to perfection. It’s perfect for breakfast, a dessert, or even an afternoon snack! Let’s dive into the world of baking and make this giant delight that will surely bring a smile.

Ingredients Overview for Giant Frosted Strawberry Pop-Tart

Creating a fabulous Giant Frosted Strawberry Pop-Tart starts with quality ingredients. Each component plays a crucial role in bringing flavors and textures together. All-purpose flour provides the perfect base, while cold salted butter brings richness and flakiness. The strawberry jam is essential for that delightful fruity filling, and of course, the powdered sugar adds the sweet finishing touch. Together, they create a delightful balance of flavors that will keep everyone coming back for seconds.

• 1 cup All-purpose flour: A versatile base for the dough, ensuring it has the right texture and structure.
• 1 1/2 cups White whole wheat flour: Adds a nutty flavor and boosts the fiber content, making it a bit healthier.
• 2 sticks (1 cup) Cold salted butter: The secret to a flaky crust! Cold butter helps create those tender layers.
• 1/2 teaspoon Kosher salt: Enhances the overall flavor of the pop-tart, balancing the sweetness.
• 1 Egg: Beaten for brushing on top, giving the pop-tart a beautiful golden brown finish.
• 1 jar (13-16 ounces) Strawberry jam/preserves: The delicious filling that brings sweetness and a fruity burst to every bite.
• 2 cups Powdered sugar: Essential for creating a smooth and sweet frosting that tops the pop-tart.
• 1 tablespoon Vanilla extract: Adds a warm, sweet flavor to the frosting.
• 3-6 tablespoons Hot milk: Thins the frosting to the desired consistency.
• Fun sprinkles: Adds a festive touch and fun element to your pop-tart.

Giant Frosted Strawberry Pop-Tart Instructions

Baking the perfect Giant Frosted Strawberry Pop-Tart can be a delightful adventure! Follow along, and you’ll see how simple and satisfying this process is. Let’s start by preparing our dough and filling, and then we’ll move on to baking and decorating. I promise, by the end, you’ll have a giant treat that’s sure to impress!

1. To make the dough, combine the all-purpose flour, white whole wheat flour, and kosher salt in a large bowl. Cut in the cold salted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This is the beginning of your flaky crust!
2. Add cold water, starting with about 1/4 cup, one tablespoon at a time, mixing until the dough just comes together. You may need to adjust the amount depending on humidity. It should be slightly tacky but not sticky.
3. Once the dough is ready, divide it into two equal parts, wrap them in plastic wrap, and refrigerate for at least one hour or freeze for 20 minutes. This resting time makes for a better texture.
4. After the dough has chilled, preheat your oven to 400° F. Flour your workspace lightly and roll out one half of the dough into a rectangle about 1/4-inch thick. Aim for dimensions close to 8×16 inches.
5. Transfer this rolled-out dough to a parchment-lined baking sheet. Spread the strawberry jam evenly across the surface, leaving a 1-inch border around the edges.
6. Now, roll out the second half of your dough in the same way, and carefully lay it over the jam-covered layer. Sealing this pop-tart is crucial, so go ahead and crimp the edges with the back of a fork to ensure no filling escapes during baking.
7. Cover the baking sheet with plastic wrap and let it chill in the fridge for another 30 minutes. This step helps prevent the dough from puffing up too much in the oven.
8. Before baking, brush the top with the beaten egg for that gorgeous golden finish. Pop it into the preheated oven and bake for 30 to 35 minutes or until the crust turns a beautiful golden brown.
9. Once done, let the giant pop-tart cool for about 10 minutes on the sheet before transferring it to a wire rack.
10. While it’s cooling, whisk together the powdered sugar, vanilla extract, and enough hot milk to achieve a smooth frosting consistency. Spread this over the cooled pop-tart and let it set for a few minutes.
11. Finally, sprinkle on some fun sprinkles for that festive touch. Let everything set for an hour or overnight, then slice into 9 generous rectangles. Serve and enjoy your delicious creation!

Making Adjustments

Every baker has their style, and with the Giant Frosted Strawberry Pop-Tart, you can definitely make it your own! Here are some tips to help you adjust the recipe for your tastes:

• Storage: Store leftover pop-tarts in an airtight container at room temperature for up to 3 days. They stay deliciously soft and sweet!
• Freezing: You can freeze unbaked pop-tarts before laying on the frosting. Just wrap them well and bake them straight from the freezer, adding a few extra minutes to the baking time.
• Flavor Variations: Feel free to experiment with different fillings, like raspberry or blueberry jam, for a unique twist on the classic.
• Frosting Choices: Switch up the frosting by adding citrus zest or swapping in chocolate for an indulgent touch.
• Serving Tips: This giant pop-tart can be served warm or at room temperature. Pair it with some whipped cream for an extra treat.

What to Serve Alongside Giant Frosted Strawberry Pop-Tart

• Fresh Fruits: Serve with a side of fresh berries or sliced bananas to add a refreshing touch that balances the sweetness of the pop-tart.
• Coffee or Tea: A warm cup of coffee or a soothing tea complements the flavors perfectly, making it a delightful breakfast or afternoon treat.
• Ice Cream: For a dessert option, a scoop of vanilla or strawberry ice cream on the side elevates the experience to a whole new level.
• Brunch Occasions: This giant treat is perfect for brunch gatherings, where it can be a show-stopping centerpiece.
• Picnics and Parties: Its shareable nature makes it ideal for picnics, birthday parties, or any casual get-together.
• Storage Tips: If you have leftovers, make sure to keep them in an airtight container to maintain their freshness and texture.

FAQ

Conclusion

The Giant Frosted Strawberry Pop-Tart is a delightful treat that brings joy to both the baker and those who get to enjoy it. It’s a fun and creative way to indulge in a classic favorite with a homemade touch. I encourage you to try making this giant pop-tart at home; it’s bound to become a beloved recipe in your household. Happy baking!

Giant Frosted Strawberry Pop-Tart

The ultimate indulgence awaits with this homemade Giant Frosted Strawberry Pop-Tart. Flaky, sweet, and bursting with rich strawberry flavor, it's perfect for sharing (or not!). Elevate your breakfast game or impress at dessert time—make it tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 9 pop tarts

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup All-purpose flour
• 1.5 cups White whole wheat flour
• 2 sticks (1 cup) Cold salted butter
• 0.5 teaspoon Kosher salt
• 1 egg Egg beaten, for brushing
• 13-16 ounces Strawberry jam/preserves
• 2 cups Powdered sugar
• 1 tablespoon Vanilla extract
• 3-6 tablespoons Hot milk
• Fun sprinkles

Equipment

• Food Processor
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. To make the dough, combine the all-purpose flour, white whole wheat flour, and kosher salt in a large bowl. Cut in the cold salted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This is the beginning of your flaky crust!
2. Add cold water, starting with about 1/4 cup, one tablespoon at a time, mixing until the dough just comes together. You may need to adjust the amount depending on humidity. It should be slightly tacky but not sticky.
3. Once the dough is ready, divide it into two equal parts, wrap them in plastic wrap, and refrigerate for at least one hour or freeze for 20 minutes. This resting time makes for a better texture.
4. After the dough has chilled, preheat your oven to 400° F. Flour your workspace lightly and roll out one half of the dough into a rectangle about 1/4-inch thick. Aim for dimensions close to 8×16 inches.
5. Transfer this rolled-out dough to a parchment-lined baking sheet. Spread the strawberry jam evenly across the surface, leaving a 1-inch border around the edges.
6. Now, roll out the second half of your dough in the same way, and carefully lay it over the jam-covered layer. Sealing this pop-tart is crucial, so go ahead and crimp the edges with the back of a fork to ensure no filling escapes during baking.
7. Cover the baking sheet with plastic wrap and let it chill in the fridge for another 30 minutes. This step helps prevent the dough from puffing up too much in the oven.
8. Before baking, brush the top with the beaten egg for that gorgeous golden finish. Pop it into the preheated oven and bake for 30 to 35 minutes or until the crust turns a beautiful golden brown.
9. Once done, let the giant pop-tart cool for about 10 minutes on the sheet before transferring it to a wire rack.
10. While it’s cooling, whisk together the powdered sugar, vanilla extract, and enough hot milk to achieve a smooth frosting consistency. Spread this over the cooled pop-tart and let it set for a few minutes.
11. Finally, sprinkle on some fun sprinkles for that festive touch. Let everything set for an hour or overnight, then slice into 9 generous rectangles. Serve and enjoy your delicious creation!

Notes

• Storage: Store leftover pop-tarts in an airtight container at room temperature for up to 3 days. They stay deliciously soft and sweet!
• Freezing: You can freeze unbaked pop-tarts before laying on the frosting. Just wrap them well and bake them straight from the freezer, adding a few extra minutes to the baking time.
• Flavor Variations: Feel free to experiment with different fillings, like raspberry or blueberry jam, for a unique twist on the classic.
• Frosting Choices: Switch up the frosting by adding citrus zest or swapping in chocolate for an indulgent touch.
• Serving Tips: This giant pop-tart can be served warm or at room temperature. Pair it with some whipped cream for an extra treat.

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