Giant Strawberry Pop-Tart
If you've ever dreamed of turning your favorite childhood breakfast into one giant bakery-style treat, this Giant Sourdough Discard Pop-Tart is for you. Made with a buttery, flaky sourdough discard pastry and filled with your favorite jam, it's a fun and delicious way to use up extra sourdough discard.
Finished with a sweet vanilla glaze and colorful sprinkles, this oversized homemade Pop-Tart is perfect for breakfast, brunch, or a special weekend treat. Whether you use strawberry, raspberry, blueberry, or another favorite filling, this easy sourdough discard recipe is guaranteed to be a hit with the whole family.
MORE 4TH OF JULY RECIPES!
Strawberry Sheet Pan Pancakes – Acts of Sourdough
Easy Homemade Marshmallows – Acts of Sourdough
(cut into stars)
Sourdough Discard Graham Crackers – Acts of Sourdough
(also cut into stars)
Red, White, and Blueberry Loaf – Acts of Sourdough
All-American Berry Pie – Acts of Sourdough
Sourdough Discard Bagels – Acts of Sourdough
And a giant USA strawberry pop - tart!
Giant Strawberry Pop-Tart
Courtney Moody
8
20 minutes
30 minutes
346
American
If you've ever wished you could turn your favorite childhood breakfast into an oversized bakery-style treat, this Giant Sourdough Discard Pop-Tart is exactly what you need. It's made with a buttery, flaky sourdough discard pastry, filled with your favorite jam, and topped with a sweet vanilla glaze and colorful sprinkles.
Whether you're baking it for a weekend brunch, a birthday breakfast, or just because you have sourdough discard to use, this recipe is guaranteed to become a family favorite.
Ingredients
1 1/2 cups strawberry jam
1 large egg, beaten
1 tbsp milk
1 cup powdered sugar
3 tbsp milk
pinch of salt
Directions
Preheat your oven to 400 degrees.
Make your homemade pie crust, or thaw a store-bought crust so there is a top and bottom.
On a lightly floured surface, roll out the pie crust into a large rectangle, approximately 12x16 inches (or the size of your baking sheet)
Transfer the rolled crust to a parchment-lined baking sheet, allowing the edges to hang over slightly.
Spread the strawberry jam evenly over the rectangle, leaving a 1-inch border around the edges to prevent spillage during baking.
Roll out the second pie crust into a thin rectangle and place it over the jam covered crust on top of the baking sheet.
Press the edges together firmly to seal, and use a fork to crimp the edges for a decorative finish.
In a small bowl, mix the beaten egg with 1 tablespoon of milk. Brush the egg wash over the top of the crust to give it a beautiful golden color while baking.
Using a sharp knife, cut a few small slits in the top of the crust to allow steam to escape. This will help prevent the filling from bubbling out during baking.
Bake the pop-tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky. Keep an eye on it in the last few minutes to ensure it doesn’t over-brown.
While the pop-tart cools, prepare the glaze. In a medium bowl, combine the powdered sugar, 3 tablespoons of milk, and a pinch of salt. Whisk until smooth and creamy. Adjust the consistency by adding more milk if needed, aiming for a pourable glaze.
TIP: if you want to make different color glaze, divide the powdered sugar into 3 bowls and (for red, white and blue) add 1 tsp of beet powder and blue spirulina powder for natural food coloring.
Once the pop-tart has cooled for about 10 minutes, drizzle or spread the glaze over the top. Let the glaze set for a few minutes before slicing into squares.
Cut the Giant Pop-Tart into 8 equal pieces and serve warm or at room temperature.
