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Giant Strawberry ‘n’ Cream Pop Tart Recipe

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4.3 from 14 reviews

This Giant Strawberry n’ Cream Pop Tart features a flaky, buttery crust filled with luscious cream cheese and a homemade berry jam made from strawberries and raspberries sweetened with real maple syrup. Finished with a zesty lemon glaze, this delightful dessert combines fruity freshness and creamy richness in a nostalgic, shareable treat perfect for breakfast or dessert.

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 (approximately 2-4 tablespoons)

Filling and Glaze

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

Instructions

  1. Make the Berry Jam: In a medium pot, combine the chopped strawberries, raspberries, maple syrup, and lemon juice. Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for 8-10 minutes or until the mixture thickens to a jam-like consistency. Remove from heat and stir in vanilla extract, ground cinnamon, and a pinch of flaky sea salt. Allow the jam to cool completely.
  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, pulsing after each addition until the dough begins to come together and form a ball. Avoid over-mixing to keep the dough tender.
  3. Shape the Dough: Lightly flour a clean surface and turn the dough out onto it. Divide the dough in half and roll each half into a 1/4-inch thick rectangle approximately 8 by 16 inches in size. Line a baking sheet with parchment paper and transfer one rectangle onto it.
  4. Assemble the Pop Tart: Spread the cream cheese evenly over the first dough rectangle, leaving about a 1-inch border free around the edges. Spoon and spread the cooled berry jam over the cream cheese layer. Carefully place the second dough rectangle over the filling, then press and seal the edges by crimping them with the back of a fork. Cover the assembled tart on the baking sheet and refrigerate for 30 minutes to 1 hour to allow it to chill and set.
  5. Bake: Preheat the oven to 400°F (204°C). Brush the top of the chilled pop tart with the beaten egg to promote a golden crust. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through. Remove from the oven and allow to cool slightly.
  6. Prepare Glaze and Serve: While the tart bakes, whisk together powdered sugar, lemon juice, vanilla extract, and 2 tablespoons water in a medium bowl to create the glaze. Adjust the consistency by adding more water if needed for a drizzleable texture. Drizzle the glaze evenly over the warm pop tart. Cut the giant tart into 9 rectangular pieces. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

  • For a flakier crust, keep butter cold and avoid overworking the dough.
  • You can substitute white whole wheat flour with all-purpose flour for a lighter texture.
  • Use fresh, ripe berries for the best flavor in the jam.
  • Chilling the assembled tart before baking helps prevent the filling from leaking.
  • Ensure the cream cheese is at room temperature to spread easily.
  • Store leftovers in an airtight container in the fridge and consume within 3 days.

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