Giant Frosted Strawberry Pop-Tart Recipe 

This Giant Frosted Strawberry Pop-Tart brings out our inner child today. One large strawberry homemade pastry with whole wheat pie dough, double the strawberry jam, and sweet icing that replicates the classic but is superior. This tart is fresh, sweet, and flaky, making every mouthful tasty and exciting.

Ingredient

– 1 cup all-purpose flour – 1 1/2 cup white whole wheat flour – 2 sticks (1 cup) cold salted butter, cut into 1/2 inch piece – 1/2 teaspoon kosher salt – 1 egg beaten, for brushing – 1 jar (13-16 ounces) strawberry jam/preserve – FROSTING – 2 cups powdered sugar – 1 tablespoon vanilla extract – 3-6 tablespoons hot milk – Fun sprinkle

Direction

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1

To make dough. Mix whole wheat flour, flour, and salt in a bowl. Toss flour and butter till clumping. Add 1/4-1/3 cup cold water, 1 tablespoon at a time, until dough forms a ball. Or process food.

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2

Divide the dough in half on a floured surface. Roll each side into an 8x16-inch 1/4-inch thick rectangle. Spread jam equally on 1 sheet on a parchment-lined baking sheet, leaving a 1-inch border. 

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3

Cover the filling with the remaining half of the dough and crimp the edges with a fork.  Cover the baking sheets and refrigerate for 1 hour or freeze for 20 minutes.

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4

Heat the oven to 400°F. Beat the egg and brush the pop-tart with it. Bake for 30–35 minutes until the crust is golden brown. Let chill.

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5

Mix powder sugar, vanilla, and 2 tablespoons hot milk in a medium bowl to thin the frosting. Cover the pop-tart with icing. 

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6

Decorate with sprinkles after the frosting sets. Wait an hour or overnight to dry the frosting. Slice the tart into 9 rectangles. At room temperature, serve or store in an airtight jar for 3 days.

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Chocolate Espresso Layer Cake Recipe 

also see

also see

White Scribbled Underline