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Pulling out the inner kid in us all with this Giant Strawberries n’ Cream Pop Tart. Homemade strawberry jam and cream cheese swirled together and baked inside a flaky, buttery pie dough. This giant tart is bursting with freshness, has a touch of creaminess, is perfectly sweet, and ever so flaky. Drizzle the warm giant pop tart with a sweet lemony glaze to really finish it off. Every bite is roll your eyes back delicious.
This recipe feels very fitting for today. I know it’s a bit springy, but after that past few days spent in LA I’m in full-on springtime mode. A full day of down pouring rain (like hard-core rain) on Wednesday, was followed by a beautiful sunny day, and another one is forecasted for today. The rain wasn’t all that much fun, but I soaked up the sun yesterday and had an amazing photoshoot in Malibu with this beautiful girl. I can’t wait to tell you all more about it…soon! Today I’m filming a couple of videos and then it’s off to the airport to head home. Crossing my fingers for easy travel!
I debated about coming on this trip, but in the end, I am so glad I did. It’s been busy and incredibly nice to, one, get out of the kitchen, and two, get away from snowy Colorado for a quick minute. Looking forward to heading home tonight though. More on my trip in Sunday’s favorites post.
Right now, I have a giant and delicious pop tart to tell you all about.
As you’ve probably guessed, I’m currently all about brunch/breakfast recipes. Sometimes I just go through phases of wanting to cook/bake the same types of foods. When this happens, I simply try to embrace it, and then spread the recipes out over time.
So lots of brunching, Perfect for a Friday!
Now, the details. I love pop tarts. Something about them is so fun. They always brings me back to being a kid and having not a care in the world. I was really craving a sweet pastry, but not so much all the work. SO I thought, why not just make one giant pop tart. And why not add a little cream cheese into the mix too?
It just sounded too good to pass up.
The strawberry jam is my favorite. It’s a mix of fresh berries, maple syrup, vanilla, and a touch of cinnamon for warmth. Simple ingredients, but delicious. Especially when swirled with cream cheese.
Match made in heaven. Delicious.
For the dough. I love using a mix of whole wheat and all-purpose flours to give the dough a hearty taste and texture. It’s perfect when baked up with the fresh berry jam, and the rich cream cheese.
Since I don’t love anything overly sweet, I decided to keep the glaze on the simple side. I just used a little powdered sugar, lemon, and vanilla, and then lightly drizzled it over the fresh-baked tart. Once you’ve drizzled on the glaze, just cut the tart into smaller rectangles and serve them up. This is great for brunch, but equally great as an afternoon snack or dessert.
And above all else? It’s really just so good. Buttery, sweet, berry filled, creamy, and fun. Like I said, this giant tart takes me back to being a kid. When things are a little hectic, there’s nothing I love more than being a kid again. Even if it’s just for five minutes. It all counts!
If you make this giant pop tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Giant Strawberry n' Cream Pop Tart.
Servings: 9
Calories Per Serving: 559 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Berry Jam
- 3 cups roughly chopped strawberries
- 1 cup raspberries
- 1/2 cup real maple syrup
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch flaky sea salt
Dough
- 1 1/2 cups white whole wheat flour (or use a total of 2 1/2 cups all purpose flour)
- 1 cup all-purpose flour
- 2 sticks (1 cup) cold salted butter
Filling + Glaze
- 6 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- 1. To make the berry jam. In a medium pot, bring the strawberries, raspberries, maple syrup, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in the vanilla, cinnamon, and a pinch of salt. Let Cool.2. To make the dough. In a food processor, combine the flours and butter. Pulse until the mix clumps together to form pea size balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball. 3. Line a baking sheet with parchment paper. 4. Turn the dough out onto a floured surface and divide the dough in half. Roll each half out into a 1/4-inch thick rectangle, about 8x16 inches. Transfer 1 rectangle to the prepared baking sheet and spread the cream cheese over the dough, leaving a 1-inch border around the edge of the dough. Layer the berry jam over the cream cheese. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Cover the baking sheet and place in the fridge for 30 minutes to 1 hour.5. Preheat the oven to 400 degrees F. Brush the pop tart with the beaten egg and bake for 25-30 minutes, until the crust is golden brown. Let cool slightly.6. Meanwhile, in a medium bowl, whisk together the powder sugar, lemon juice, vanilla and 2 tablespoons water, adding extra water to thin the glaze as desired. Drizzle the glaze over the pop tart. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days in the fridge.
This is such a delicious recipe. I’ve made it once as written, but I’ve also made it using store-bought jam I had on hand. Today I was craving this, and I had some fresh picked summer cherries, so I made it with that instead, adding a tablespoon of quick-cooking tapioca to the jam while it cooked, and substituting orange for lemon because that’s all I had. Oh my goodness, amazing. So good and so easy to add in whatever fruit you have!
Thanks so much for trying this recipe Lena!! I love to hear that it was a winner and appreciate you making it! xx
It was a labor of love for me…that pastry dough and I had some moments of frustration together, but since it was my first attempt I’ll cut myself some slack. 😉
Loved the challenge of this one. It turned out awesome. Mine definitely isn’t as pretty as yours but I’ll keep working at it. The filling is so delish! It’s like a pie with icing. Thanks for the Valentine breakfast idea. I enjoyed it as much as the kids.
Hey Jordan,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
This was a great, easy recipe. Everyone really liked it and the cream cheese was a great addition to the flavor. I used a pre-made pie crust as a shortcut & it worked out fine. I did need to cover the edges so they wouldn’t get burnt, about 2/3 of the way through the bake. And it did take about 30 minutes. Will definitely make again, and will make the filling in advance next time! I feel the prep time is a little inaccurate considering making the filling, letting it cool, and putting the completed tart in the refrigerator for 30-60 mins. I should have read the instructions in advance and then I would’ve known better!
Hey Maurelda,
Happy Sunday!!🏈 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Can I make this the night before, and bake in the morning?
Hey Vita,
Sure, that should work well for you, I would just keep it covered and super cold in the fridge! I hope you love this recipe! xT
If I didn’t have time to make the dough would using puffed pastry work?
Hey Amy,
So sorry, I’ve not tested this with puff pastry so I’m really not sure what the results would be!! Let me know if you give the recipe a try! xT
Delish!!
Aprox how many tablespoons of water will go into the crust. That is the hardest part. When I rolled it out it would crack a bit, figured that was normal.
Family loved it!! Will continue to perfect it:)
Camille
Hey there,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! I would say anywhere from 1-3 tablespoons of water is typical. xxT
Could you use premade pie crust?
Hey Bridgiette,
Sure, that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
In-credible. Seriously. I told my boyfriend “where’s my engagement ring?” Before giving some to him and he totally understood why after. A+
Hey Bailey,
LOL awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for your kind message:) xx
So yummy! I had a bit of difficulty rolling the crust. I was thinking a ready-made crust might be easier, but in the end, so worth it. Extra filling goes great on pancakes.
Great brunch side dish!
Hey Amy,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
Can’t wait to make these for Valentines Day this weekend!
I do not have any real maple syrup on hand, any recommendations for substitutions?
Hey Caitie,
You could use honey in place of the maple syrup. I hope you enjoy the recipe. Let me know how they turn out! xTieghan
Can the jam be made ahead of time? Or is it best fresh?
Hey Libby,
You can definitely make the jam ahead of time and store in the fridge. I hope you love the pop tart! xTieghan