How to Make a Giant Berry Pop Tart with Ingredients In Your Freezer.
This giant pop tart is like a virtual hug to you, from me.
Pretty sure we could all use a pop tart hug right about now!
Hi, how are you? Please stay and chat with me here on the internets. I need all the human interaction I can get.
In full disclosure, I made this giant pop tart waaaay back in early February before any sort of stay-in-place orders happened. I’ve wanted to make a big one ever since seeing food 52 do a strawberry version back in 2017.
And that’s hilarious, because I’ve always been on the fence about pop tarts!
My mom occasionally bought them when we were kids and my brothers loved them. I was sort of “meh” on them, aside from brown sugar which was completely delicious. But that sort of thing just wasn’t what I wanted for breakfast – maybe I’d have one for dessert if anything.
I also thought the strawberry and cherry versions were good on occasion. Nothing I ever flipped over though.
Until now! With a homemade version.
This pop tart comes together successfully with freezer ingredients, and quarantined or not, I’d use freezer ingredients any day over a pie crust because I just love puff pastry oh-so much. Truth!
I love ‘em!
But a big one – well, it’s super simple with these ingredients, even if my flavor is a little fancy. I know that right now, puff pastry is a luxury to add to your grocery order. But if you have some already or don’t mind getting a sheet, go for it. You can also, of course, make your own puff pastry from scratch!
I mean, we do have a ton of time now to do that, don’t we…
The filling is made from frozen fruit that gets thick and syrupy and saucy. It is so delicious that you’ll want to eat it with many other things. I used a triple berry frozen fruit blend and some dried culinary lavender. Again, this was made before we were in a pandemic.
But I’m glad to let you know that you can order lavender extract (works just as great) or dried lavender flowers on amazon too. I use them ALL the time in my house – mostly for iced coffee, but also for this banana bread, this blueberry ricotta cake, this lemonade (it’s fab!), this sangria, these cupcakes and this ice cream that you will officially freak over.
It’s actually a fancy pantry staple for me, mostly because it comes in such a large bag that I gotta use it up.
I decided to still share this recipe with you from my quarantine kitchen because Easter’s coming up, and for most of us, celebrations won’t be the same. We usually go to at least two family gatherings on Easter Sunday, and Easter week has always been a lot of fun family time for us.
While I have lots of cakes and treats that you can make at home to still make the day special, I wanted to give you one more option in case you do an Easter brunch or dessert.
This is such a good treat and everyone went CRAZY over it.
And the best part – use what you have. Whatever frozen fruit is your favorite? Use it!
Berries, peaches, etc – along with a plain glaze or a vanilla glaze. You can add citrus zest or cocoa to a glaze too!
Bringing the actual pop tart together could not be easier. You have to make the fruit filling, but once you fill the pastry, all it takes is baking it in the oven until golden and flakey. I’m going to make it today on my instagram stories so you can see how quickly it can come together.
Then whisk up a quick glaze and you’re good to go!
Make it extra special with sprinkles because OF COURSE.
Now spring at home can look (and taste!) a little more festive and fun.
Berry Lavender Giant Pop Tart
Giant Triple Berry Lavender Pop Tart
- 4 cups mixed frozen berries
- 2 tablespoon lemon juice
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 2 sheets thawed puff pastry
- 1 large egg + 1 teaspoon water, lightly beaten for egg wash
- 1 1/4 cups of powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lavender extract
- 2 tablespoons heavy cream
- 2 1/2 tablespoons milk
- a drop of light pink or purple food coloring
- sprinkles for topping
- optional: culinary lavender flowers
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the berries, lemon juice, sugar and cornstarch in a saucepan over medium heat. If desired, you can add in ½ teaspoon dried culinary lavender flowers here if you have them! Heat the mixture over medium heat. Bring it to a boil then reduce it to a simmer and cook for 5 to 6 minutes. Remove from the heat and let it cool completely. It will be thicker and more syrupy as it cools. This will take about 30 minutes of hands-off time. Once it cools, stir in the vanilla extract. You can make it the day before too. Or you can even submerge the pot in an ice bath so it cools quicker.
- Place a sheet of the puff pastry on the parchment and pierce it all over with a fork. Spread the cooled fruit mixture over the sheet, leaving a 1-inch border. Brush the border with water. Place the other sheet of puff pastry carefully over top, lining it up with the bottom sheet. Use a fork to press the edges together and make them stick.
- Carefully poke a few holes in the top of the pastry with a fork. This is just so it doesn’t bubble up. If it does bubble up, it’s no big deal - you can just pierce the pastry once it comes out of the oven. Brush the entire top with the egg wash.
- Bake for 25 to 30 minutes. Remove the pan and let it cool slightly before glazing it. Slice and serve!
- To make the lavender glaze, whisk all ingredients together until smooth. If it seems to thick, add in more milk 1 teaspoon at a time. If desired, you can add a drop of food coloring to make it purple/pink!
This makes me happy.