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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!
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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 



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 



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. 

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