Sheet Pan Strawberry Poptarts
Sheet Pan Strawberry Poptarts is a great dessert recipe everyone will love. Pie Crust and strawberry jam give this dessert it’s famous pop-tart flavor. These pop tarts are filled with REAL strawberry jam and topped with rainbow sprinkles.
Boy, do I have a treat for you today. I don’t know how many people in this world that don’t like pop-tarts, but I am certainly NOT one of them. What is not to like? Sheet Pan Strawberry Poptarts are my twist on the traditional, nostalgic pop-tarts we all grew up on. You will LOVE these so much.
As the famous before or after-school snack of so many childhoods, pop tarts have a special place in most of our hearts. These homemade pop-tarts would be perfect for spring and summer. Strawberry recipes just scream “summer” to me. I love strawberry season! Can you tell since I just posted my Strawberries & Cream Layered Cake last week and now I’m onto more strawberry goodies?
I am thinking Mother’s Day would be the perfect time, but there really is not a wrong time. I’m totally adding this to my Mother’s Day recipes collection. Mother’s Day brunch is an occasion I can totally see these babies being served at. Imagine everyone’s delight and surprise when you bust out homemade Sheet Pan Strawberry Poptarts. Pop-parts made in a sheet pan? Yes, it’s a thing now.
My version here of homemade strawberry pop tarts have a perfectly flaky (but not crumbly) golden brown crust that is not too sweet. These tarts also have a bright strawberry jam filling, and a firm, not runny, tasty icing that is totally foolproof even for beginners.
I promise you’ll be the star of the brunch or get-together when you show up with these. A baby shower or bridal shower would also be the occasion where you need to make these. I’m drooling just thinking about them right now and wish I had the entire pan and a fork in front of me right now.
See what all the fuss is about and make these Sheet Pan Strawberry Poptarts for your next special occasion or weekend breakfast. These pop-tarts also freeze well. You can make them and cut them up and freeze them for a quick on-the-go breakfast idea. I can tell you right now now these are WAY healthier than the store-bought ones and end up being even more cost-friendly to make at home. I mean, hello! This version has no preservatives, artificial colors, or artificial flavors!
I totally understand that you may be thinking how store-bought pop tarts might seem hard to beat. Today’s recipe proves otherwise! Top them off with your favorite rainbow or colored sprinkles and you’ve got yourself a delicious homemade breakfast, snack, or yummy dessert. Try them and let me know what you think.
Here are some more strawberry dessert recipes that are perfect for Spring and Summer:
Layered Strawberry Fudge
Sheet Pan Strawberry Poptarts
Ingredients
- 4 ready-to-bake refrigerated pie crusts such as Pillsbury
- 1 and 1/2 cups strawberry preserves or jam
ICING
- 2 cups powdered sugar
- 4 TBSP water
- pink food coloring
- sprinkles any color, for garnish
Instructions
- Preheat oven to 350 degrees F.
- On a large, rimmed baking sheet place parchment paper and lay down 2 pie crusts, slightly overlapping each other.
- Press seams together and gently roll out 2 of the pie crusts into a rectangle shape.
- Using a pizza cutter or knife trim away the excess crust until you are left with about a 10x16 rectangle. It is okay if yours ends up being a little larger or smaller, just be sure to make them the same size or as close to it as possible.
- Repeat the rolling and cutting of the dough with the remaining 2 pie crusts on a separate piece of parchment, trimming your rectangle to the same size as your first.
- To the first pie crust on the sheet pan add 1 ½ cups of strawberry preserves or jam and spread out leaving a decent-size border.
- Take the second piece of parchment that has the top piece of crust and gently flip it onto the top of the pie crust that has the jam on it.
- Using a fork, crimp the edges shut.
- Use a fork]to poke holes all over the top of the crust for venting.
- Bake for about 25 minutes or until the crust is golden brown.
- Once the pop-tart is baked, set it aside to cool.
- Make the icing by mixing the powdered sugar and water together and then adding a few drops of pink food coloring until it is your desired shade of pink. You want this glaze to be on the thicker side and not too runny.
- Spread the icing over the top leaving a border.
- Immediately sprinkle with your rainbow sprinkles while the icing is still wet.
- Slice and serve. Enjoy!
