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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.
Oh my. When I tell you these are like a hot warm toasted strawberry pop tart TIMES A MILLION. THESE. ARE. SO. GOOD. Must try!!! Thank you so much for this recipe. I saw it on supercook.com (it’s a website where you check off everything in your kitchen pantry/all the ingredients in your house, & it shows you everything & every type of recipe you can make!!! Free Amazing website!!) & finally made it today, oh my gosh. Soo good.
Haha wow this is so amazing to hear! I am so glad you enjoyed this recipe, Ley! xTieghan
My crust came out a little fragile and smaller than the dimensions in the recipe, so I didn’t quite use all the cream cheese or jam filling (stored the extra!). The final result is soooo delicious. I have to go give these away so I don’t eat them all!
Haha wow that is so great! I am really glad this recipe turned out so well for you! xTieghan
Mine is in the oven now. Excited to see what it turns out like! I do have some feedback while it’s fresh on my mind though…the verbiage of this recipe needs a little work please. I would have liked to know approximately how much water to put in the dough. Also mentioning the egg in the ingredients list (luckily I had one, but that’s not always the case.) And is it just beat one egg and brush that on? Or do you mix the egg with something then brush it on? I did straight egg and that smells wrong as it’s baking. Googled that I probably should have mixed it with milk or water. I also had issue with the cream cheese ripping the dough so I warmed it a little so it was easier to spread. I see that in others’ comments too. Just some additional helpful tips for those who are just starting to get into the baking hobby would have helped. Thanks!
Hi Lauren! I hope this recipe turns out amazing for you! Also, really sorry you had some trouble. The egg is beaten and brushed on by itself. Please let me know if there is anything I can help you with! xTieghan
This was very good. I only had strawberries in this recipe, but I think the tartness from raspberries would have been delicious. For the icing, I would recommend adding the sugar slowly and tasting it along the way. I added only 1 cup of powdered sugar and thought that was just a bit too sweet. 2 cups would have been way too much for my tastebuds, but everyone is different!
Is it possible to make the puff pastry with only one stick of butter? I figured since there is so much flavor in the jam and icing that it may be possible to get by with a healthier pastry, but I’m not sure how that would turn out.
Hi Heather,
Thanks so much for trying the recipe. Unfortunately the butter is key in the pastry so I would stick with the 2 sticks. xTieghan
I tried this recipe, I even made it twice (to have more servings). I love it and it came out great ❤️. Those who tasted it all wanted another one. Thank you!
Wow that is amazing! I am really glad this turned out so well for you, Marilyn! xTieghan
I was wondering if o could leave the cream cheese out and only fill with berries. What do you think?
Hi Kaitlin,
I haven’t tried this, but I’m sure it would be okay. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made this for a brunch with my friends, and it was a massive hit! I used 2 1/2 cups of all-purpose flour because I didn’t have any whole wheat, but it came out delicious. Thank you for having such fun recipes, they have brought so much joy during this time!
Aw I am so glad my recipes have been bringing you joy Lucy! Thank you so much! xTieghan
Very delicious! Craveable. I had a really difficult time spreading the softened cream cheese because it kept ripping holes in the thin rolled dough. So I didnt use as much cc. Next time I might try refrigerating the rolled out dough for a while before trying to spread the cream cheese.
Thank you so much Shey! I am glad you enjoyed this! Please let me know if there is anything I can help with! xTieghan
Made these a few weeks ago, my husband loves fruity desserts and this looked so delish! They turned out so amazing, I used frozen raspberries, as that was all I had on hand. We both loved them so much, and I am loving all the free time I have to bake, so I just made them again! I used a frozen berry medley this time with blueberries, blackberries, strawberries and raspberries. Super excited for them to come out of the oven, thanks so much Tieghan, your recipes are to die for!
I am so glad you enjoyed this one, Jessika! Thank you so much for trying it! xTieghan
Hi!
Would you say you can assemble the dough and the filling but refrigerate it over night? Or would you make the dough and refrigerate it separately and assemble in the morning, wait 30min-1hr and then bake?
Thanks! 🙂
Hi Michelle! I would assemble in the morning! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
My dough is not working. Sticking to absolutely everything. Can’t roll it out. Tried chilling it. Tried more flour. I’ve been at it for 2 hours so I came down here to see if it was just me. It still reads as if you need 2 1/2 cup all purpose flour. It should be more clearly denotes that if you aren’t using the wheat flour it is 3 1/2 cups all purpose flour total and then get rid of the all purpose step below it because it makes it read like if you aren’t using wheat it is 2 1/2 cup total and you should disregard the next step. And where is the egg in the ingredients? It says you need a beaten egg in the instructions but it isn’t in the ingredients list. I am still in the process of making these and it hasn’t been going very well lol
Hey Nicole, so sorry you are having some trouble. I am going to review the recipe now to make sure all read correctly. How did this turn out? IS there anything I can help you with? Hoping you ended up loving the tart!! Please let me know if you have any questions. Again, so so rry for any trouble. Thank you!! xTieghan
If I’m using store bought jam instead of making it myself, how much of it should I use?
Hi Chloe,
I would say about 2 cups, but really as much as you want to have it evenly cover the dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m confused.. does the glaze need 6 oz of cream cheese or not? It’s listed in the ingredients section for the glaze, but the directions don’t mention cream cheese in the glaze at all…
And the ingredients list doesn’t say anything about water for the glaze but the directions say there’s (at least) 2 tablespoons of water.
Any clarification?
Hi Alli,
So sorry for the confused, you are not using any cream cheese in the glaze. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I used frozen strawberries and fresh raspberries and my jam isn’t as thick as I think it should be. Do you have any suggestions?
Hi Tiffani,
So sorry you had issues with the jam, the frozen berries unfortunately have more liquid. I would recommend simmering the jam for a longer amount of time. Please let me know if you have any other questions! xTieghan
Incredible! Making the best of my quarantine pantry, I substituted frozen raspberries in the fruit reduction. Feeling springy, I reserved some of the berry liquid to add a pink tint the icing glaze. This was delicious! My daughter surprised me with your cookbook and may I say, we’ve been enjoying so many of your recipes! Thank you for sharing your talent and creativity!
Hi Celia! I am so glad you enjoyed this recipe! Thank you for trying it! Also, I am so glad you are liking the book! What recipes have you tried? xTieghan