There’s only one thing better than a traditional poptart… a giant poptart!!! Not only is this homemade version easy to make, it’s also crazy flakey and the perfect treat for a special holiday breakfast or festive weekend brunch.
Why I love this poptart recipe:
My favorite thing about making this giant poptart at home is that the flavor possibilities are endless! You can use any jam you like, including but not limited to, strawberry, raspberry, blueberry, grape, apricot, the list goes on. Top it off with the vanilla glaze and you’ll be in heaven!
Ingredients you’ll need for a homemade poptart:
- Pie crust: you can use homemade or store-bought but I love a shortcut so store-bought it is!
- Your jam of choice: some classic options are strawberry, raspberry, blueberry and blackberry but use whatever you like or have on hand!
- Egg: I like making a quick egg wash to brush on the surface of the pie crust before baking so that it gets beautifully golden brown in the oven.
- Powdered sugar: this is the best sugar for a smooth, thick icing.
- Milk: this is another key ingredient in the icing. You’ll only need a few tablespoons to loosen the consistency of the icing for spreading on the poptart.
- Vanilla extract:
- Food coloring: this is completely optional but I like adding a little food coloring to my icing for a fun and festive look!
How to serve your giant poptart:
This is a very sharable treat! Simply take a sharp knife and cut the cooled poptart into 9 equal squares. My favorite pieces are the corners because I like the crust but the middle pieces are perfectly sweet and flakey as well!
My top tips for the best poptart!
- Cut off the edges of your pie crusts to make them rectangles. This just makes them more reminiscent of traditional poptarts!
- When you’re spreading on the jam, leave a 1 inch border to prevent the jam from oozing out.
- Don’t skip the egg wash! I like egg washing the boarder of the bottom pie crust before I layer on the second pie crust because it acts as “glue” to stick the two layers together. I also egg wash the surface of the top pie crust to get a nicely golden top once baked.
- Make sure the edges are very well sealed. I like to go around the edges of the layered pie crusts with my index finger and push out any excess air before going in with the prongs of a fork to seal them completely.
- Dock the surface of the poptart before baking. This just means poking a few holes on the surface of the pie crust to let steam escape while it bakes. It’s extra insurance to prevent the poptart from bursting open in the oven.
- Let the poptart cool before spreading on the icing. This way, the icing won’t run off the sides too much.
Yes! Puff pastry works great for this recipe but keep in mind that it does expand more in the oven so you may want to add a little more jam in the center to compensate for the extra space as the pastry puffs up.
Sure! You can seriously use almost any filling in this recipe. Even peanut butter and/or Nutella would work if you don’t like jam and preserves.
I recommend covering the sliced poptart with plastic wrap or transferring it to an airtight container and leaving at room temperature to prevent the crust from becoming soggy.
- parchment paper
- 1 knife
- 1 fork
- 2 pie crusts I like pillsbury pie crusts but you can make your own too!
- 3/4 cup jam of choice
- 1 egg for egg wash
- 2 cups powdered sugar
- 4 tbsp milk
- 1 tsp vanilla extract
- food coloring optional for the icing
- sprinkles optional for decorating
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
- Unwrap the two pie crusts (if using store-bought) and lightly go over each one with a rolling pin to make them a touch more thin and smooth.
- Using a sharp knife, trim the edges of each pie crust to create two even rectangles.
- Transfer one pie crust to the prepared sheet pan and evenly spread on the jam, making sure to leave a 1 inch boarder around the edge.
- In a small bowl, whisk the egg with 1 tbsp water to create an egg wash. Using a pastry brush, brush the egg wash around the 1 inch boarder of exposed pie crust.
- Lay the second pie crust directly on top of the first and use your index finger to lightly press and seal the edges of the pie crust together.
- Using the prongs of a fork, crimp the edges of the pastry by pressing straight down to make indentations along the boarder.
- Dock the top of the poptart by poking a few holes on the surface with the prongs of your fork. This will let air escape while it bakes.
- Brush the remaining egg wash all over the surface of the poptart, then make for 20 minutes.
- While the poptart cools, combine the icing ingredients in a medium bowl. If it seems too thin, add more powdered sugar. If it seems too thick, add a little more milk.
- Spread the glaze evenly overtop of the cooled poptart. Optionally decorate with sprinkles!