The Heartbake: Giant Pop-Tart

by Lyla Surane

Hey there and welcome to the seventh entry of The Heartbake: Baking My Way Through Heartbreak! 

This week was a lot for me and by Thursday, I was ready for the weekend and I was ready to go to bed. Thankfully, my school got a four day weekend so we had Friday and Monday off! 

This weekend I’ve been focusing on resting and resetting. I was able to bake, but otherwise I did absolutely nothing! Sometimes it’s best to have an entire weekend with no plans at all. 

This week I am sharing with you my recipe for a Giant Pop-Tart! It’s so pretty and it tastes absolutely amazing! I hope you enjoy it! Thank you and remember, Stay Tasty!💜😋

xoxo Lyla

Ingredients 

For the pastry:

  • 2, 9 inch round store bought pie crusts (room temperature)
  • 1/2 cup of your favorite fruit preserves (I used Bonne Maman Four Fruits Preserves)
  • 1 large egg

For the glaze:

  • 1 cup of powdered sugar
  • 2 tablespoons of water or milk
  • Food dye (optional)
  • Sprinkles (optional)

Directions

For the pastry:

  1. Preheat your oven to 375°F.
  2. Roll out your pie crusts on a flat surface.
  3. Cut the two pie crusts into 6.5 by 8.5 inch rectangles.
  4. Place one of the rectangles on a pan lined with parchment paper.
  5. Spoon the preserves on the first pie crust but leave a boarder around the edges of the pie crust.
  6. Using a fork, poke holes into the second pie crust.
  7. Place the second pie crust on top on the first one and pinch the edges together with a fork.
  8. In a small bowl, whisk an egg and use a food brush to brush the egg on top of the pop-tart.
  9. Bake the pop-tart for 20-22 minutes or until the pastry is a golden brown color.

For the glaze:

  1. In a bowl, mix together the powdered sugar and the water or milk. Add a drop of food coloring if desired.
  2. Pour the glaze over the cooled pop-tart. Top with sprinkles and enjoy!

 

 

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