The Emergency Gigantic Pop Tart!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

powdered sugar

🥗Healthier: stevia powder

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

Prepare a baking mat or parchment paper as a template for the Pop Tart size.

Roll out the short crust pastry to fit the template size.

Spread a thin layer of strawberry jam on the rolled-out pastry, leaving a border around the edges.

Prepare an egg wash by cracking an egg into a bowl and whisking it.

Use the egg wash to brush the border of the pastry to help seal the top layer.

Roll out a second sheet of short crust pastry to cover the jam-filled layer.

Place the second sheet of pastry over the jam and press the edges together to seal.

Use a fork to create decorative pinches along the edges and to seal the pastry further.

Make small perforations in the top layer of pastry with a fork to allow steam to escape during baking.

Preheat the oven to 350°F (175°C).

Bake the assembled Pop Tart in the oven for about 20 minutes or until golden brown.

Allow the baked Pop Tart to cool before making the icing.

In a bowl, combine 3 tablespoons of milk with icing sugar and a splash of vanilla extract to create the glaze.

Mix the icing until smooth and thick, ensuring there are no lumps.

Place the cooled Pop Tart on a wire rack to catch any drips from the icing.

Spread the icing over the cooled Pop Tart and top with hundreds and thousands.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens