Giant Blueberry Pop Tart
We all grew up loving pop tarts, but have you ever considered making a giant blueberry pop tart... at home!?
Servings: 10 servings
Calories: 318kcal
Ingredients
- 1 (14.1-oz) box refrigerated pie crusts*
- 1/2 cup blueberry preserves
- 1 large egg lightly beaten
- 2 Tbsp water
- 2 cups powdered sugar
- 3 Tbsp heavy cream
- 1 1/2 tsp pure vanilla extract
- 1/8 tsp kosher salt
- Blue food coloring optional
- Rainbow sprinkles optional
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Roll 1 pie crust into a 12- x- 8-inch rectangle. Carefully place rectangle on prepared baking sheet.
- Spread preserves in an even layer on dough, leaving a 1-inch border on all sides. Combine egg and water in a small bowl. Carefully brush egg mixture on border.
- Roll second pie crust into a 12- x- 8-inch rectangle; place over first crust, covering preserves completely.
- Using a fork, gently crimp all edges of pastry, and poke a few holes in top to release air; brush top of pastry with egg mixture. Bake 15 minutes or until golden brown.
- Meanwhile, whisk sugar, cream, vanilla, salt, and, if desired, food coloring in a large bowl. Add additional cream, 1 Tbsp at a time, if desired, to reach desirable consistency.
- Allow pastry to cool completely; spoon prepared glaze over pastry. Top with sprinkles, if desired.
Notes
*use a homemade pie crust, if desired.