support@greatamericancommunity.com
Back to School Pencil Cookies
Great American Cookbook
Lemon Raspberry Cream Pie
Great American Cookbook
Baking Must-Haves
Great American Cookbook
Mountain Bar Cookies
Great American Cookbook
Do It Yourself Granola
Great American Cookbook
Spring Flower Cookies
Great American Cookbook
Mini Banana Cream Pies
Great American Cookbook
Party Animal Blondie Bars
Great American Cookbook
Healthy Snickers Dates
Great American Cookbook
Sour Cream Coffee Cake
Great American Cookbook
Love Letter-Shaped Cherry Hand Pies
Great American Cookbook
Decorated Heart Cookies
Great American Cookbook
Strawberry Cream Cheese Pastries
Great American Cookbook
Healthy Breakfast Cookies
Great American Home
Quick Cinnamon Monkey Bread
Great American Cookbook
Blueberry Breakfast Casserole
Great American Cookbook
Hot Cocoa Brownie Cups
Great American Cookbook
NYE Piñata Cookies
Great American Home
New Year's Eve Cake Poppers
Great American Cookbook
0 seconds of 0 secondsVolume 90%
Press shift question mark to access a list of keyboard shortcuts
Keyboard Shortcuts
Shortcuts Open/Close/ or ?
Play/PauseSPACE
Increase Volume↑
Decrease Volume↓
Seek Forward→
Seek Backward←
Captions On/Offc
Fullscreen/Exit Fullscreenf
Mute/Unmutem
Decrease Caption Size-
Increase Caption Size+ or =
Seek %0-9
Giant Poptart
Giant Poptart
Emily Hutchinson's Giant Strawberry Pop Tart is made with buttery store-bought pie crust, filled with strawberry jam, and topped with a glaze and sprinkles! Perfect for anytime you want a fun treat!
Giant Poptart
Emily Hutchinson
Serves 12
Ingredients (Poptart):
2 pie crusts, store bought or your favorite homemade recipe
1/2 cup jam, I used Raspberry
1 egg
1 Tbsp milk
Granulated Sugar for top of crust
Directions:
1.Preheat oven to 375 degrees. Line a half sheet baking pan with parchment paper.
2. Flour surface and roll pie crusts to 1/8 inch thin and make large rectangle out of each dough. 3. Lay bottom crust on baking sheet.
4. Take egg and milk and whisk together in small bowl. Use a pastry brush to brush egg wash on 1 inch of the edge all around the bottom crust.
5. Spread on jam evenly to crust, avoiding the egg wash. Lay top crust over and take a fork and seal the whole pop tart all around the edge.
6. Next, poke holes with a fork all over the top. Brush the top crust with egg wash and sprinkle very generously with sugar.
7. Bake on middle rack for 16-18 minutes. Will need longer if pie crusts are thicker. Allow the Poptart to cool completely before adding glaze.
Ingredients (Glaze):
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt
rainbow sprinkles
Directions:
1.Mix powdered sugar, milk, vanilla and salt into a bowl and whisk until smooth. Start with 2 tablespoons of milk and add more if desired.
2. Add glaze to top of cooled pop tart and sprinkle with multicolored sprinkles. Allow two hours to set before cutting.
Comments 
Add comment...
TV app
Mobile app
Connect with us :
