Giant Pop Tart With Icing
This giant pop tart recipe makes for an unforgettable breakfast! And bonus: it’s also incredibly easy to make because it starts with store-bought pie crust and your favorite raspberry jam.
When you’re a kid, it doesn’t get much better than a pop tart for breakfast. For adults with more refined tastes, homemade pop tarts are where it’s at—we’ve already shared pumpkin pie pop tarts, and now we’re sharing this giant pop tart with icing.
Don’t get us wrong, kids will love this version too! But since it’s homemade, this giant pop tart doesn’t have that cloying sweetness or flavorless crust of the store-bought kind. Instead, you’ll get real raspberry jam in the middle and buttery, flaky pie crust. Yes!
About this giant pop tart recipe
Rather than fussing with homemade pie crust, this giant pop tart is made with store-bought pie crust—you know, the kind that comes rolled up in the refrigerator case? This means the hardest part of making a giant pop tart is taken care of for you!
Just roll out the crust and cut it to size, then slather it with jam and press another crust on top. Easy peasy!
To finish the giant pop tart, we whip up a simple vanilla glaze—but for that store-bought pop tart fun, we add a rainbow of colorful sprinkles on top as the glaze sets. Cut the pop tart into pieces and serve for a super fun breakfast. The best part of the colorful sprinkles is that you can make this for any type of occasion. Think pink hearts for Valentine’s Day, green sprinkles for St. Patrick’s Day, or red, white, and blue for the 4th of July. The colorful mix that we used in the photos is perfect for birthday celebrations or to brighten up a normal day.
What you need
- For the giant raspberry pop tart – Store-bought pie crusts, raspberry jam, egg, water
- For the icing – Powdered sugar, milk, vanilla extract, sprinkles
How to make it
Prepare. Preheat your oven to 375°F and spray a baking sheet with nonstick cooking spray or line it with parchment paper.
Roll out the first crust. Roll out one of the pie crusts into a 10″ x 8″ rectangle on a lightly floured work surface. Carefully roll the dough around the rolling pin and then unroll it onto the prepared baking sheet.
Tip: Use a ruler to help you cut the perfect rectangle. A pizza cutter does a great job cutting pie crust against the edge of the ruler, too! Or you can go for a more rustic look – it will still be delicious.
Assemble. Spread the raspberry jam over the crust, leaving a 1-inch border on all sides. Repeat the rolling and cutting process with the second crust, then carefully place it on top of the first crust.
Use a fork to make indentations along the edges of the pop tart, then poke the fork all over the top of the pop tart for venting. Whisk the egg and a tablespoon of water in a small bowl and brush this over the border of the pop tart.
Bake. Place the pan in the oven and bake for 17 to 20 minutes, or until the crust is golden brown. Let the pop tart cool completely before you add the icing.
Ice and serve. Whisk the powdered sugar, milk, and vanilla extract in a medium bowl. Spoon the icing over the pop tart and add your favorite sprinkles. Let the icing set for 5 minutes, then cut into 6 rectangles to serve.
Take the pie crust out of the box and let it sit at room temperature for about an hour (up to 90 minutes if your kitchen is chilly). After this, you can unwrap and unroll the crusts and make your giant pop tart.
You can use any type of milk to make the icing for this giant pop tart recipe, including all varieties of dairy milk and unflavored plant milks like oat, almond, or soy.
How to make this giant pop tart your own
Here are some variations to try when making this giant pop tart recipe:
- Switch up the jam. Make a strawberry pop tart with strawberry jam, use our healthy mixed berry jam, or even try it with apple butter. There are endless possibilities!
- Make a crunchy iced topping. Instead of sprinkles, you can use Demerara sugar or colored sanding sugar, which is like the “crunch-lets” on the icing in store-bought pop tarts.
- Make a brown sugar cinnamon giant pop tart. Want to replicate this classic pop tart flavor at home? Use the filling from our cinnamon roll recipe instead of the jam!
- Customize the glaze. Try our cream cheese glaze, lemon glaze, or maple cream cheese glaze.
- More of a donut fan? Try pop tart donuts, a baked confetti donut topped with strawberry icing, and crumbled pop-tarts.
Make Ahead Ideas
You can assemble the giant pop tart up to a day in advance and have it ready to bake in the morning.
Store any leftovers well-wrapped at room temperature for up to 3 days, or freeze the giant pop tart for up to 3 months.
You can eat the pop tart at room temperature, or warm it up in the microwave, toaster oven, or a 350ºF oven; the glaze will melt a bit as it warms. If you’ve frozen this giant pop tart, let it thaw at room temperature before reheating.
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Get the Recipe: Giant Pop Tart with Icing
For The Pop Tart
- 2 store-bought pie crusts
- ½ cup raspberry jam
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
For The Pop Tart Icing
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Colorful sprinkles to garnish
- Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
- Roll out one of the pie crusts on a floured surface. Using a rolling pin, roll dough into a 10″ x 8″ rectangle. Use a ruler to help you cut the perfect rectangle shape.
- Carefully roll the dough back around your rolling pin and roll out onto your prepared baking sheet.
- Spread the raspberry jam in the center of the crust, leaving a 1-inch border on all sides of the dough.
- Roll out the second pie crust to the same 10″ x 8″ rectangle and carefully place the second pie crust on top of the first.
- Use a fork to make indents along the border of the pop tart, pressing the two layers together, then poke the fork all over the top of the pop tart. This will allow the air to escape while baking.
- Whisk a large egg with 1 tablespoon of water to make the egg wash. Brush the border of the pop tart with the egg wash.
- Bake for 17 to 20 minutes, until the pop tart is nice and browned. Allow to cool.
- To make the icing: combine powdered sugar, milk, and vanilla extract in a medium-sized bowl and whisk together until smooth.
- Spoon the icing over the pop tart and top with your favorite sprinkles! Carefully use a sharp knife to cut into 6 mini pop tarts, or enjoy it as one giant pop tart.
- You will need a ruler, sharp thin knife, rolling pin, and a fork to easily make this recipe. It’s only a recommendation but it will make things easier and make a cleaner rectangle.
- You can use any flavor jam that you like. The options are endless.
- Once you frost the pop tart give it 5 minutes to set.
- Any type of milk will work for the icing, whole, almond, oat, etc.
- If you find that your icing is too watery, add more powdered sugar. Or if you find it’s too stiff, add more milk. You want the icing to harden a bit on the pop tart.