confectioners glaze

What&#039;s better than a Pop Tart? A Giant Strawberry Pop Tart made completely from scratch! Two all-butter crusts hold homemade strawberry jam inside. It&#039;s a slab pie that you can share with a crowd!The pie crusts are rolled out and trimmed to 13x9 inches. If you have a 13x9 baking pan, you can use it as a template. Lay it on top of the pie crusts and trim around it.

Giant Strawberry Pop Tart

all-purpose flour

fine grain sea salt

unsalted butter (cold)

water

strawberries (or frozen berries, thawed)

sugar

lemon juice (squeezed from fresh lemon quarter)

cornstarch

vanilla extract

confectioners’ sugar

milk (plus more to thin if needed)

rainbow sprinkles

In the bowl of a food processor, pulse together the flour and salt. Cut the butter into tablespoon pieces and add half on top of the flour mixture. Pulse 5-6 times and add the remaining butter. Pulse in short bursts until pea-sized pieces are scattered throughout the flour. Add ice cold water 1 tablespoon at a time through the feed tube while processing in short bursts. Keep pulsing until a shaggy ball is formed to one side of the bowl.

Turn out the dough and shape into a ball. Cut in half. Roll each piece of dough on a piece of floured parchment paper to about 14x10 inches. Trim each piece to 13x9 inches using a large chef’s knife. Stack the dough between parchment paper and transfer on a baking sheet to the refrigerator. Chill while you make the strawberry filling.

Pie crusts

Place the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium high heat until the berries give off their juices and start to lose their shape. Keep stirring until some of the liquid is cooked off and the mixture is slightly syrupy, about 10 minutes (the time depends on how juicy your berries are). The berries should be almost translucent.

In a small cup, stir the cornstarch into the water. Immediately add the mixture to the berries while whisking constantly. Cook an addition 1-2 minutes, or until mixture further thickness. Stir in the salt and vanilla extract. Remove from the stove top and let cool 10 minutes. Pour into a shallow dish and transfer to the refrigerator to cool completely, about 30 minutes.

Strawberry filling

Beat the egg and the water together in a small bowl.

Egg wash

Preheat the oven to 375F.

Remove the pie crusts from the refrigerator. Place one on a large parchment-lined baking sheet. Cover the crust with the cooled strawberry jam within 1 1/2 inches of the edge. Brush the edge of the pastry with the egg wash. Top with the second pie crust, lining up the edges evenly.

Use a fork to crimp the edges of the pastry. Use the fork tines to poke holes all over the top crust. Lightly brush the entire surface of the pastry with the egg wash.

Bake the pastry for 20 minutes. The pop tart will puff up like a pillow as it bakes. Remove the pastry from the oven and allow it to deflate. Preheat the broiler. Place the pop tart under the broiler for 2-3 minutes, or until the surface is golden brown. The pastry may puff up a little while under the broiler.

Allow the pastry to cool on the pan 5 minutes, then slide it onto a wire rack to cool completely. If you’re serving the pop tart on the pan you can let it cool completely on the pan.

Assembly

Whisk together the confectioners’ sugar and vanilla. Add additional milk, if needed thin the mixture. It should be thick and opaque yet still pourable. Pour the mixture on top of the cooled pop tart. Top with rainbow sprinkles. Allow the glaze to crust, about 5 minutes.

To serve, cut into 12 squares (more or less to suit your appetite!).

Glaze and garnish

Wasn’t a fan of the icing, it had a weird taste to it but powdered sugar has always tasted off to me. Any other ideas for icing that doesn’t really include powdered sugar? Or maybe a store bought icing??? The actual pop tart part was fantastic! I didn’t get mine as thin as a poptart it’s a little thick but it was still really good!

Thanks for the recipe! I put a little spin on it for my husband's birthday, added lemon zest to both filling and dough, vanilla and almond extract to both filling and dough as well. Made triple berry jam the day before so I could easily make it in the morning. Parchment was a great idea so I could set each sheet in the freezer for a couple minutes (while placing jelly layer or doing dishes in between) and it baked perfectly! Reminds me of hand pies from my favorite norcal bakery ❤️🙌🎉

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