This giant Easter egg pop tart is the perfect breakfast or dessert for spring. Use homemade or store-bought pie crust or puff pastry for the crust and homemade or store bought blueberry jam for the filling. It’s shaped like an Easter egg and topped with vanilla icing and colorful sprinkles!
You’ve had a pop tart, but have you ever had a homemade pop tart made with real fruit? How about a giant Easter egg shaped pop tart?! This giant Easter egg pop tart is a fun and delicious way to celebrate spring!
This pop tart was inspired by my original Giant Pop Tart. I loved it so much I had to make this Easter dessert version.
For more blueberry recipes, check out my Blueberry Lemon Ricotta Pound Cake and Blueberry Banana Coffee Cake or check out this collection of the best Easter dessert recipes.
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Why You’ll Love This Recipe
- A giant pop tart is basically a slab pie! It makes a fun and special recipe for Easter brunch or dessert.
- Kids will love helping you decorate it.
- You can make this pop tart using homemade or store bought pie crust or puff pastry.
- The vanilla icing is simple and delicious.
- The filling is made with fresh apples and warm spices. It’s from scratch but only takes 20 minutes to make!
Ingredient Notes
Here are some useful notes on the ingredients for this special Giant poptart.
- Pie dough: Make your own pie dough or use 2 sheets of store bought pie dough or puff pastry.
- Blueberries: For the (optional) homemade filling, use fresh or frozen blueberries.
- Store-bought jam: For the (optional) store-bought, filling, use any flavor of your favorite store bought jam.
- Cornstarch: This helps to thicken both the homemade and store-bought filling.
- 1 egg: For the egg wash. This will help the pop tart bake up nice and golden.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Swap in 1 cup of your favorite store-bought jam for the filling. Use any flavor you like! For best results, add a little cornstarch to store bought jam to thicken it.
Instructions
Step 1: (Photo one above) If you’re making homemade pie crust, use the pie crust from my giant pop tart recipe.
Step 2: (Photo two above) Make the homemade filling. (For store-bought filling, see notes in italics below). Stir the cornstarch and water together in a small bowl. Bring the blueberries, sugar, lemon juice, zest, and salt to a boil in a medium saucepan. Stir in cornstarch mixture. Reduce heat down to where the mixture is just simmering.
Step 3: Stir often until jam thickens, about 10 minutes. The blueberries should be soft and their liquid should thicken. Remove from heat. Stir in vanilla and cinnamon then pour jam into a bowl. Allow to cool completely.
(For a store bought filling, follow these steps: Combine the water and cornstarch in a small bowl. Stir until the cornstarch has dissolved. Stir this mixture into a bowl with the store-bought jam and lemon zest, if using).
Step 4: Once the filling has cooled, roll one sheet of homemade or store bought pie dough or puff pastry out on a lightly floured surface into a 9 by 12 inch rectangle. Slice the corners to give it an oval shape.
Step 5: Spread the filling evenly over the pie dough, leaving about a one inch border. Brush the edges of the bottom layer with egg wash.
Step 6: Roll out second sheet the same as the first. Place the second crust over the bottom crust. Press the edges of the dough to seal the crusts together. Use a fork to crimp all the edges. Use a fork to poke holes throughout the top crust.
Step 7: Brush pop tart allover with the egg wash. Bake at 375 F for 17-22 minutes or until golden brown. Allow to cool.
Step 8: While the pop tart cools, mix together the icing. Stir together the powdered sugar, heavy cream, milk and vanilla. Spread the icing over the cooled pop tart and decorate with sprinkles. Allow icing to set for about 30 minutes before slicing.
Recipe FAQs
Yes! To bake these into individual sizes like original pop tarts, roll the dough out into a 9 by 12 inch rectangle. Cut the dough into 4 by 3 inch rectangles and add a tablespoon of filling on top. Form the same way as the giant pop tart. Bake 20-25 minutes.
Store this giant pop tart in an airtight container at room temperature for 2-3 days.
Expert Tips
Don’t worry about it being perfect. Imperfections in the dough or icing add to the charm of this special Easter pie.
For a quick short cut, use 2 sheets of store bought pie crust or puff pastry and store bought jam.
If you make homemade filling and pie dough, you can prepare everything in advance. Store them in the refrigerator. Assemble, bake and decorate the pop tart the day you plan to serve it.
Giant Easter Egg Pop Tart
Ingredients
Homemade Blueberry Jam Filling (see directions for store-bought below)
- 3 cups blueberries about 1 pound, fresh or frozen
- ¼ – ½ cup granulated sugar to taste
- ½ lemon juiced and zested
- 1 pinch of sea salt
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Store-bought Filling (optional)
- 1 cup store-bought blueberry jam or another flavor
- 2 ½ teaspoons cornstarch
- 1 tablespoon water
- 2 teaspoons lemon zest optional
Pop Tart Crust (Use recipe below or 2 sheets store bought pie crust)
- 2 pie crusts Make your own or use 2 sheets of store bought pie dough or puff pastry
Egg Wash
- 1 large egg beaten
- 1 tablespoon water or milk
Vanilla Icing
- 1 cup powdered sugar
- 2-3 tablespoons whole milk or heavy cream
- ½ teaspoon vanilla extract
Decoration
- sprinkles Use your favorite sprinkles to decorate
Instructions
Homemade Blueberry Jam Filling (see directions for store-bought below)
- Stir the cornstarch and water together in a small bowl til combined. Set aside.
- To a medium saucepan, add the blueberries, sugar, lemon juice, zest, and salt to a medium saucepan. Bring to a boil over medium heat. Stir in the cornstarch and water mixture.
- Reduce heat down to where the mixture is just simmering.
- Stir often for about 10 minutes or until jam thickens. The blueberries should be soft and their liquid has thickened. Remove from heat. Stir in vanilla and cinnamon then pour jam into a bowl. Allow to cool completely. Place bowl in the fridge to speed up the cooling process. Jam will continue to thicken as it cools.
Store-bought Filling (optional)
- Combine the water and cornstarch in a small bowl. Stir until the starch has dissolved. Stir this mixture into a bowl with the store-bought jam and lemon zest (if using). Mix til combined. Set aside.
Assembling the Pop Tart
- Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper. In a small bowl, prepare the egg wash by whisking the egg with 1 tablespoon of water. Set aside.
- On a well floured surface, roll one sheet of pie dough or puff pastry into a 9" x 12″ rectangle. Use a pizza cutter or knife to trim the corners to make it oval shaped. Carefully roll the dough around your rolling pin and then gently roll it out onto the prepared baking sheet.
- Brush the edge of the crust with a 1-inch border of egg wash. Spread the cooled filling evenly over the crust. Leave a 1 inch border.
- Roll out second pie dough the same size as the first one. Carefully roll the dough around your rolling pin. Place the second crust over the bottom crust.
- Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp the edges. Use a fork or a toothpick to poke holes throughout the middle of the pop tart.
- Brush the pop tart allover with the remaining egg wash. Bake for 17-22 minutes or until golden brown. Allow the pop tart to cool on the baking sheet for a few minutes then carefully transfer it to a wire rack to cool completely.
Vanilla Icing
- Stir together the powdered sugar, heavy cream, milk, and vanilla. Pour and spread over the pop tart. Top with sprinkles as desired!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Kate Greenwell
Did the easier version with premade pie crust and jam- the kids absolutely LOVED making it AND eating it!! Highly recommend for kids of all ages:)
Natalie
Hey Kate! Thanks so much for making this giant pop tart! Great idea to take that premade shortcut and I love that your kids helped make it and enjoyed eating it! Have a great week 🙂
Janine
Have you tried making this with a sugar cookie dough? Wonering if that might work?
Natalie
Hi Janine, I haven’t tried that, but I would think it might be too sweet with jam and icing. If I used sugar cookie dough, I’d be more likely to bake them as oval shaped cookies and decorate the tops with icing and sprinkles.