Over-the-Top Giant Pop-Tart

Enjoy childhood breakfast vibes turned giant, delicious, flakey, fruit filled, frosted pastry!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 8



  • 2 pie crusts I used my fantastic gluten-free recipe. Store bought is totally fine too.
  • 3/4 cup strawberry jam can swap for raspberry jam
  • 1/2 cup strawberries, diced swap for raspberries if making raspberry version
  • 1 egg for egg wash


  • 2 cups powdered sugar
  • 3 Tbsp milk
  • 1 tsp vanilla bean paste can sub vanilla extract
  • pinch of salt
  • sprinkles


  • Preheat oven to º375 and line a baking sheet with parchment paper.
  • Roll out one pie crust onto a lightly floured surface. Roll evenly into a 14" x 10" rectangle. Don't worry about a perfect rectangle, this will be a little rustic but super delicious. Loosely wrap the dough around your rolling pin and transfer to baking sheet.
  • Spread the strawberry jam in the center of the bottom crust, leaving about a 1 inch border on all sides (a frosting spatula works great). Sprinkle diced strawberries evenly over the jam. Whisk an egg with 2 tablespoons of water. Use a pastry brush to brush the outside inch of dough on the baking sheet.
  • Roll out the second pie crust to the same size as the first one and carefully place the second piece of dough over the first, using the rolling pin method from above. Use a large fork, dipped in flour, to make indents along the border of the pop tart, sealing the edges.
  • Cut several X slits in the top of the pastry, to allow steam to escape during baking. Brush the whole top of the pop tart with the remaining egg wash, if using. This step isn’t necessary, but will give your pop tart a gorgeous shine and flakiness.
  • Bake for 17 to 20 minutes, until the dough is light golden brown. Allow to cool while whipping up the icing.
  • To make the icing, combine all ingredients in a medium sized bowl and use a whisk to mix together until smooth.
  • Pour icing evenly over the cooled pop tart and spread with spatula, or frosting spatula. Top with sprinkles. Use a sharp, serrated knife to cut into 8 equal size pieces. Enjoy a slice of pastry heaven!