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!
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Servings: 6 servings
Ingredients
- 2 sheets puff pastry thawed
- ¾ cup strawberry jam
- 1 egg beaten
- 2 cups icing sugar
- ¼ 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.
Nutrition
Calories: 768kcal | Carbohydrates: 106g | Protein: 7g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 237mg | Potassium: 103mg | Fiber: 2g | Sugar: 61g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg