This Strawberry Pop-Tart Recipe Is So Easy

OWhat do Chocolate Chip Eggos and Cinnamon Toast Crunch have in common? Well, they are some of the best breakfast foods the 90s had to offer, IMO. Back when a Walkman was your best friend, Destiny’s Child was always together, and frosty tips were everything – they were some of the foods eaten on the reg. Those delicious treats aside, the one that still managed to stick around (thank goodness) is none other than Pop-Tarts. Soft on the inside, convenient to take on the go, and topped with a thin layer of frosting…what’s not to love?

So when we came across this giant sized strawberry pop-tart recipe by Tieghan Gerard of Half Baked Harvest, we obviously had to learn how to make it. It’s perfect for feeding a large crowd and only requires a few pantry staples – and let’s be honest, sometimes we just want to roll to the brunch potluck with the most impressive dish, you know? (“I swear it was then easy to do! Yes, I promise to text you the recipe!”) And with berry season at its peak, this pop-tart is the perfect way to make sure none of your precious strawberries go to waste. Rather than of buying pre-made jam, you can turn your fresh berries into a homemade fruit spread that can be stored and brushed for weeks Or, if strawberries aren’t really your jam (no pun intended), try to make other variations like this two-ingredient anti-inflammatory blackberry jam that’s also Instant Pot compatible.

Ready to cook? Find the recipe below – and to make sure it’s a hit, we’ve put together some simple allergy-friendly tips, tricks and tweaks to make this delicious treat suitable for everyone.

@halfbakedharvest Giant 🍓 pop tart #poptart #strawberry #icing #sprinkles #homemadepoptart #bake #bakersoftiktok #snack #Baking #frosting ♬ Just a Cloud Away – Pharrell Williams

How To Make This Sheet Pan Strawberry Pop-Tart Recipe If You’re Dairy-Free Or Plant-Based

Before you rush to the market to get the ingredients needed to make this gigantic pop-tart, here are a few things to keep in mind. Although this recipe is not vegan in nature, you can easily make one with a few simple plant-based modifications. When cooking, the Holy Grail usually comes down to all animal ingredients like eggs, butter, and milk. However, we have found several ways to make delicious pastries without needing these ingredients.

For cooking, some great alternatives to eggs include unsweetened applesauce, ground flaxseeds, and ground chia seeds. For even more egg alternatives, check out these eight best vegan egg substitutes. When it comes to alternatives to butter and milk, the possibilities and options available are virtually endless these days. So feel free to swap them out for your favorite brands at a one-to-one ratio. However, if you’re using regular butter to make these delicious pop-tarts, Gerard uses grated cold butter, which is a simple baking technique that results in a flakier crust. (By the way, if you’re looking to make breakfast as soon as possible, you can always use a store-bought frozen pie crust so you can spend less time cooking and more time enjoying. Shh, this can be our little secret.)

Giant Frosted Strawberry Pop-Tart Recipe

pop tart recipe
Photo: Half Cooked Harvest

Makes 9 servings

For the pop tart:
1 cup all-purpose flour
1 1/2 cups white whole wheat flour
2 sticks (1 cup) cold salted butter, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1 beaten egg, for brushing
1 jar (13-16 ounces) strawberry jam/preserves

For the frosting:
2 cups powdered sugar
1 tablespoon of vanilla extract
3-6 tablespoons of hot milk
fun sprinkles

1. In a bowl, combine whole wheat flour, flour and salt. Add the butter and mix with the flour until the mixture comes together. Add 1/4-1/3 cup cold water, one tablespoon at a time, until dough forms a ball; you can also use a food processor.

2. Roll out the dough on a floured work surface and divide it in half. Roll each half into a rectangle 1/4 inch thick, about 8 x 16 inches.

3. Transfer sheet to parchment-lined baking sheet and spread jam evenly, leaving 1-inch border around edge. Spread the other half of the dough over the filling and seal the edges by crimping with the back of a fork.

4. Cover the baking sheets and place them in the refrigerator for 1 hour or in the freezer for 20 minutes.

5. Preheat the oven to 400°F. Brush the pop-tart with the beaten egg and bake for 30-35 minutes, until the crust is golden brown. Let cool.

6. Meanwhile, in a medium bowl, whisk together the powdered sugar, vanilla and two tablespoons hot milk, adding the milk to thin the frosting as desired. Spread the icing on the pop-tart. Let the frosting set for a few minutes, then decorate with sprinkles. Let sit for an hour or overnight to allow the glaze to dry. Cut the pie into nine rectangles. Serve or store in an airtight container for up to three days at room temperature.

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