Homemade Strawberry Sheet Pan Pop Tart: A Fun, Nostalgic Treat
If you’ve ever craved a pop tart but wanted something a bit more indulgent, this Homemade Strawberry Sheet Pan Pop Tart is the perfect solution! It combines the classic flavors of strawberry preserves, buttery pie crust, and sweet icing—but on a much larger scale. This giant pop tart is ideal for sharing with family and friends, and it’s easy to make with store-bought pie crusts and simple ingredients.
Whether you’re serving it for breakfast, brunch, or dessert, this sheet pan pop tart is a delightful twist on a childhood favorite. Let’s dive into how to make it!
Ingredients:
For the Pop Tart:
- 4 ready-to-bake pie crusts
- 1 ½ cups strawberry preserves
- 3 tbsp softened butter (for brushing)
For the Icing:
- 2 cups powdered sugar
- 4 tbsp milk
- Sprinkles (for garnish)
Directions:
1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures your pop tart will bake evenly and turn golden brown.
2. Prepare the Crusts: On a large cutting board, roll two of the ready-to-bake pie crusts together to form a single large piece of dough. Using a pastry wheel or a sharp knife, trim the dough into a 12×16-inch rectangle, or whatever size fits your sheet pan. Carefully roll the crust up onto your rolling pin and transfer it to a sheet pan that has been lightly sprayed with non-stick cooking spray.
3. Spread the Filling: Spread the strawberry preserves evenly over the crust, leaving a 1-inch border around the edges. This will prevent the jam from seeping out during baking.
4. Add the Top Crust: Repeat the process with the remaining two pie crusts. Roll them together and trim them to match the size of the first crust. Carefully place this second layer of dough over the strawberry filling.
5. Seal the Edges: Pinch the edges of the top and bottom crusts together using your fingers. Then, use a fork to crimp the edges all around the pop tart to ensure that the strawberry filling stays sealed inside while baking.
6. Vent the Crust: Poke small holes all over the top crust using a toothpick or fork. This will allow steam to escape and prevent the pop tart from puffing up too much in the oven.
7. Brush and Bake: Brush the top and edges of the pop tart with the softened butter to give it a nice golden finish. Bake the pop tart for 25 minutes, rotating the pan halfway through for even baking. The crust should be golden brown when done. Keep an eye on the edges in case any jam starts to seep out—if it does, simply place a larger pan underneath to catch any drips.
8. Cool and Prepare Icing: Once the pop tart is baked, remove it from the oven and let it cool completely on the sheet pan. While it cools, prepare the icing by mixing the powdered sugar and milk in a bowl until smooth and spreadable.
9. Ice and Decorate: Spread the icing over the top of the pop tart, leaving the crimped edges bare. Immediately add sprinkles on top of the icing to give your giant pop tart a fun, colorful finish.
10. Serve: Once the icing has set, slice the sheet pan pop tart into 12 pieces and serve. Enjoy the delicious combination of flaky crust, sweet strawberry filling, and creamy icing!
Why You’ll Love This Homemade Strawberry Sheet Pan Pop Tart:
- Easy and Fun to Make: Using ready-to-bake pie crusts makes this recipe a breeze, and assembling the pop tart is a fun activity for all ages.
- Perfect for Sharing: This sheet pan pop tart is a great size for family breakfasts, brunch gatherings, or even dessert parties. Everyone can enjoy a slice!
- Nostalgic Flavor: If you loved pop tarts growing up, this giant version brings all the flavors you remember, with a homemade touch that’s even better.
Serving Suggestions:
Serve this Homemade Strawberry Sheet Pan Pop Tart as a sweet breakfast or brunch treat, or enjoy it as a fun dessert. Pair it with a hot cup of coffee or tea, or serve with a side of fresh fruit for a complete breakfast spread.
Recipe Notes:
- Customizations: Feel free to customize the filling with other flavors of preserves like raspberry, blueberry, or even a chocolate-hazelnut spread. You can also switch up the sprinkles to match the theme of your gathering!
- Storing Leftovers: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also reheat slices in the oven for a few minutes to enjoy a warm pop tart again.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 slices
Calories per Serving: 290 kcal
This Homemade Strawberry Sheet Pan Pop Tart is sure to become a family favorite. It’s quick to make, full of flavor, and a fun way to enjoy a classic treat in a whole new way. Whether you’re sharing it at breakfast or enjoying it as a dessert, this giant pop tart is a guaranteed crowd-pleaser!
If you try this recipe, let me know how it turns out in the comments. Happy baking!
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Homemade Strawberry Sheet Pan Pop Tart
- Total Time: 40 minutes
- Yield: 12 1x
Description
This Homemade Strawberry Sheet Pan Pop Tart is the ultimate treat for both kids and adults alike! With buttery pie crusts, a generous layer of sweet strawberry preserves, and a glossy icing topping, it brings back all the nostalgia of childhood pop tarts with a fun, oversized twist. The colorful sprinkles add a playful touch, making it perfect for celebrations or just a fun weekend baking project.
Ingredients
4 ready-to-bake pie crusts
1 1/2 cups strawberry preserves
3 tbsp softened butter (for brushing)
Icing:
2 cups powdered sugar
4 tbsp milk
Sprinkles (for garnish)
Instructions
Preheat the oven:
Set your oven to 375°F (190°C).
Prepare the crusts:
On a large cutting board, roll two of the pie crusts together. Using a pastry wheel or sharp knife, trim the combined crusts into a 12×16-inch rectangle (or a size that fits your sheet pan). Carefully roll the crust up and transfer it to a sheet pan that’s been sprayed with non-stick cooking spray.
Spread the filling:
Spread the strawberry preserves over the center of the crust, leaving a 1-inch border around the edges.
Top with the second crust:
Roll the other two pie crusts together and trim to match the size of the first. Place it on top of the strawberry jam layer.
Seal the edges:
Use your fingers to pinch the edges of the two crusts together. Then, use a fork to crimp the edges to ensure the jam is sealed inside.
Vent the crust:
Poke small holes all over the top crust using a toothpick to allow steam to escape while baking.
Brush and bake:
Brush the top and edges of the pop tart with softened butter. Bake for 25 minutes or until the crust is golden brown, rotating the pan halfway through baking. Keep an eye on the edges to prevent any jam from seeping out. If it does, you can place a larger pan underneath to catch drips or scoop the jam back into place.
Cool and prepare icing:
Remove the pop tart from the oven and let it cool. In the meantime, mix powdered sugar and milk in a bowl until smooth and spreadable.
Ice and decorate:
Spread the icing over the center of the pop tart, leaving the crimped edges bare. Immediately add sprinkles on top.
Serve:
Slice the giant pop tart into pieces and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 290