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!
In fact, I’ve even made a few of my own mini puffy pastry pop tarts before, like these nutella s’mores ones, these smoked cheddar and cherry ones and these goat cheese and peach chutney ones.
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!
Did you make this recipe?
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I appreciate you so much!
This makes me happy.
34 Comments on “How to Make a Giant Berry Pop Tart with Ingredients In Your Freezer.”
This is SO STINKIN CUTE! It’s the little things right now and this brings me so much joy. My MIL recently sent us a bunch of food including pop tarts and after 8.5 years of being together, learned that my husband is a pop tart maniac. I can’t wait to make this!!
So here’s my beef with poptarts… the crust isn’t that good. It’s dry and crumbly, but not in a good way. I use the break off the edges because the rolling was my favorite part, but then my dad would get mad because I was just throwing it away. I always wished they would make them more like a sandwich so there was less crust, but if they just made it out of puff pastry – wouldn’t be an issue. This looks so fun!
haha OMG yes yes yes this was my issue too!!! totally agree, that’s why i’d always use puff pastry over pie crust!
Could I PLEASE have a ginormous corner piece? Puff pastry would definitely be the way to go. Happy weekend – wait, everyday is now considered the weekend, huh? Anyway, make it a nice one.
i know, right? this is so crazy! every day is just a day.
thanks chris! xo
This looks so good, and unbelievably, I still have puff pastry in the freezer from the long ago days when I could actually shop at Trader Joe’s.
But that lilac colored frosting has me wondering how it would taste with some homemade concord grape jam…. I’ll let you know! :)
ahhh that would be amazing!! you could definitely add a few tablespoons and it will be delish.
I have to say this has been a huge cupboard/freezer cleaning out. There are somethings I didn’t know I had bought.
I found 1 piece of puff pastry, a frozen bag of raspberries, some sour cherries from my tree, and some peaches I cut up and froze last summer???? Oh and my friend grows blueberries and sells them, so she’s always bringing me gallon bags in the fall, they are in there too. I think that will be blueberry jam there has to be at least 3-gallon bags full of blueberries!
I’ll make some kind of “pop tart” with some of this. I have some Christmas and Halloween sprinkles, so this will end up looking like a mixed holiday crazy! Ha, ha, ha, ha!
haha i love that idea – definitely a good clean-out-the-fridge pop tart! :)
My little girl would love this! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I’m training with SportMe running app, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
oh my gosh this looks so delicious!! Minus the lavender part, for whatever reason I only like to smell lavender but never eat it.
I was just cleaning out my freezer and found some puff pastry – now I know my weekend project! Thank you!
This is so darn cute and looks amazing!
Do you think I could cut the sugar in half? My stash is running low!
so the only thing with cutting the sugar – it is also what helps really thicken the sauce! you could possibly cut it a little bit, maybe add a bit more cornstarch?
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Saving this to make asap! It reminds me of a Pillsbury toaster strudel, which I always liked more than pop tarts as a kid! I picked up some local blueberries and peaches this morning, and this looks like the perfect way to use them!
You made me smile on a pretty grim day. I usually try to make mini versions so going large is a nice change.
This is so beautiful! The color of the icing- so springy! The perfect treat to start my day as breakfast and end the day as dessert! After all, all meals are running together these days!!
This was delicious! Super easy to make and sprinkles are a must ;) Leftovers are great reheated at 300 for 10 minutes, the puff pastry puffs back up and those flaky layers re-appear. Now I am trying to think of how to make a brown sugar cinnamon or S’mores one! Those were my top favorite Pop Tart flavors.
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OMG.. that looks incredible.
OOOOO yum! I’m gonna have to try this soon. I’m sure me and my family will love it :)
This was the first time i have baked with Puff pastry. Is there specific kind you would recommend? Mine puffed up and turned out nothing like yours. It got think and layery. I baked it for 25 min but maybe i needed to shorten the time?? still tastes delicious!
This was really yummy. I only had one sheet of puff pastry left so folded that in half. I used blueberries for the filling, halving that part of the recipe as well. A little lavender glaze and sprinkles topped it off nicely.
I used Pepperidge Farms puff pastry sheets and agree with another reviewer that mine came out too thick/ I could only fit half the berry filling. If I make again, I will use a rolling pin to make the sheets longer and thinner before adding the filling. Love the concept and the flavor though so was still a good birthday breakfast for my husband despite not turning out like the picture!
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Do you think you could use a no dairy milk? Almond milk abs full fat coconut milk for a can? Looks sooo good!
What brand of puff pastry did you use? Ours was much smaller and the berries didn’t fit! Haha. It was delicious regardless but we lost a good amount of filling, probably because the pastry was too small. Thank you!
I made this and LOVED it — the flavor was great and it’s so cute but I was hoping you could help me with one problem: mine puffed up so much that it made it kind of hard/messy to eat. How can I prevent it from puffing SO much? I want to make again for my family on easter and I’m hoping it’s a little more aesthetic the second time around. Thank you!!!
Where do you g we lavender extract?!
Would the cook time change depending on which frozen fruit you used? I was thinking of making this with apples!