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Giant Strawberry ‘n’ Cream Pop Tart Recipe

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This Giant Strawberry n’ Cream Pop Tart is a delightful homemade treat featuring a luscious berry jam layered over a creamy cream cheese spread, encased in a buttery, flaky pastry. Perfect for a special breakfast or an indulgent snack, it combines fresh strawberries, raspberries, and a hint of cinnamon with a sweet glaze on top, all baked to golden perfection.

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
  • Cold water, as needed (about 2-3 tablespoons)

Filling & Topping

  • 6 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract (for glaze)
  • Beaten egg (for brushing)
  • 2 tablespoons water (plus extra to thin glaze as desired)

Instructions

  1. Make the berry jam: In a medium pot, combine the strawberries, raspberries, maple syrup, and lemon juice. Bring the mixture to a boil over medium-high heat, then let it boil for 8-10 minutes, stirring occasionally, until it thickens to a jam-like consistency. Remove from heat and stir in the vanilla extract, ground cinnamon, and a pinch of flaky sea salt. Allow the jam to cool completely before using.
  2. Prepare the dough: In a food processor, pulse together the white whole wheat flour, all-purpose flour, and cold salted butter until the mixture forms pea-sized clumps. Gradually add cold water one tablespoon at a time and continue pulsing until the dough begins to come together into a ball. Avoid overworking the dough to maintain a flaky texture.
  3. Roll out the dough: Flour a clean surface and turn the dough out onto it. Divide the dough into two equal halves. Roll each half into a 1/4-inch thick rectangle approximately 8 by 16 inches. Line a baking sheet with parchment paper and transfer one rolled dough rectangle onto it.
  4. Assemble the pop tart: Spread the cream cheese evenly over the first dough rectangle, leaving a 1-inch border around the edges. Layer the cooled berry jam evenly over the cream cheese. Place the second dough rectangle on top. Seal the edges by pressing and crimping with the back of a fork to prevent filling leakage during baking. Cover the assembled pop tart and refrigerate it for 30 minutes to 1 hour to firm up the dough.
  5. Bake the pop tart: Preheat the oven to 400°F (204°C). Brush the top of the pop tart with a beaten egg to achieve a golden crust. Bake for 25-30 minutes or until the crust is golden brown and cooked through. Remove from oven and let it cool slightly on the baking sheet.
  6. Prepare the glaze and finish: In a medium bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and 2 tablespoons of water. Add more water incrementally if needed to achieve your preferred glaze consistency. Drizzle the glaze evenly over the slightly cooled pop tart. Cut into 9 rectangular servings and serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

  • For a flakier crust, keep the butter and water cold and avoid over-mixing the dough.
  • If you don’t have white whole wheat flour, you can substitute with all-purpose flour, increasing the total flour amount to 2 1/2 cups.
  • Make sure the cream cheese is at room temperature to spread easily.
  • The glaze can be adjusted in thickness by adding more or less water.
  • Store leftover pop tart in a sealed container in the fridge for up to 3 days for best freshness.

Find it online: https://cookedbysarah.com/giant-strawberry-n-cream-pop-tart-recipe-2/