This giant Sheet Pan Puff Pastry Pop Tart is made with buttery flakey puff pastry, a strawberry jam filling, and an easy homemade icing. Super simple and fun to make!
A Giant Homemade Pop Tart
What’s not to love about pop tarts? So why not make some homemade ones? While they’re not exactly the same, these homemade ones are a cross between a traditional pop tart and a toaster strudel because of the puffy puff pastry instead of the hard shell of the store-bought pop tarts. However, that’s what makes it so great!
Made with store-bought puff pastry sheets, they’re SO easy to make and the crust is soft and flakey. It only takes a couple minutes to put together, 25 minutes in the oven, and 3 ingredients to make the homemade icing! Easy peasy, lemon squeezy.
What You’ll Need To Make Homemade Pop Tarts
- puff pastry – made sure to get the butter puff pastry, not vegetable shortening puff pastry. Mine were approximately 9.5″ x 10 to 11″. I don’t roll them out but you are welcome to roll them out to be a little longer.
- strawberry jam
- egg
- icing sugar
- heavy cream
- kosher salt
- sprinkles
How To Make Puff Pastry Pop Tarts
- Heat oven to 410F.
- Unroll a thawed sheet of puff pastry on a greased sheet pan or parchment paper lined sheet pan and spread jam across the puff pastry, leaving around an half inch around the edge.
- Brush a beaten egg on the edge, place the second puff pastry sheet on top, and seal the edges by pressing down with a fork.
- Dock the top of the pastry by piercing it with a fork.
- Brush the top of the puff pastry with the rest of the egg wash.
- Bake for 25 minutes.
- While the pop tart is baking in the oven, make the icing in the last 5 minutes by combining the icing sugar, cream, and salt until smooth and creamy.
- When the pop tart is golden and done, remove from heat. Let it rest for 5 minutes before spreading on the icing, I use an offset spatula. Top with sprinkles.
- Let the pop tart cool for another 10-15 minutes or until the icing has harden a bit before cutting and serving.
Recipes Variations
- Make these into individual pop tarts by cutting up each sheet of puff pastry into 6 instead of one giant sheet pan pop tart.
- Swap or mix up the jam filling.
- Add some food colouring to the icing to make it more colourful!
Tips and Notes
- Spreading the icing on while the pop tart is still warm lets the icing melt and coat the pop tart evenly.
- It is important to let the pop tart cool before cutting as the jam is too runny when it’s straight from the oven. The icing also needs to cool to harden a bit.
- Make sure the jam you purchase isn’t super liquidy/runny.
- These homemade puff pastry pop tarts are best served within a few hours.
Sheet Pan Puff Pastry Pop Tart
This giant Sheet Pan Puff Pastry Pop Tart is made with buttery flakey puff pastry, a strawberry jam filling, and an easy homemade icing. Super simple and fun to make!
Ingredients
- 2 sheets of puff pastry, thawed
- 3/4 cup of strawberry jam
- 1 egg, beaten
- 2 cups icing sugar
- 1/4 cup heavy cream
- 1 pinch kosher salt
- sprinkles
Instructions
- Heat oven to 410F.
- Unroll a thawed sheet of puff pastry on a greased sheet pan or parchment paper lined sheet pan and spread jam across the puff pastry, leaving around an half inch around the edge.
- Brush a beaten egg on the edge, place the second puff pastry sheet on top, and seal the edges by pressing down with a fork.
- Dock the top of the pastry by piercing it with a fork.
- Brush the top of the puff pastry with the rest of the egg wash.
- Bake for 25 minutes.
- While the pop tart is baking in the oven, make the icing in the last 5 minutes by combining the icing sugar, cream, and salt in a bowl until smooth and creamy.
- When the pop tart is golden and done, remove from heat. Let it rest for 5 minutes before spreading on the icing, I use an offset spatula. Top with sprinkles.
- Let the pop tart cool for another 10-15 minutes or until the icing has harden before cutting and serving.
Notes
It is important to let the pop tart cool before cutting as the jam is too runny when it’s straight from the oven. The icing also needs to cool to harden a bit.
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