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This recipe makes a MASSIVE strawberry pop tart packed with buttery, jammy goodness. You won’t believe how flaky and rich the dough is!

The giant frosted pop tart looks spectacular and makes a great, festive dessert. You can bring it right to the table as-is, or cut it into bars. No matter how you serve it, I’m sure you’re going to love it. 

Why Use Sourdough in This Sheet Pan Strawberry Pop Tart?

Sourdough discard adds a subtle tangy flavor to the buttery pastry crust, which pairs especially well with the sweet strawberry filling and frosting. It also gives you an easy way to use up extra sourdough discard instead of throwing it away. 

Since this is a pastry dough and not a leavened bread, you don’t need active starter or a fermentation period. The discard is there to add flavor and character to the crust while keeping the recipe simple.

The sourdough discard also improves digestibility, by breaking down the starches and gluten in your flour. It can help unlock the minerals – like iron and magnesium – in flour, while reducing blood sugar spikes.

Ingredients for a Sheet Pan Strawberry Pop Tart

Unlike the boxed pop tarts we all grew up with, this recipe uses more natural ingredients and zero preservatives. 

You’ll need all-purpose flour, butter, salt, and sourdough discard to make the dough. For the filing, just use your favorite strawberry preserves (I’m a big fan of Bonne Maman brand). You’ll also need an egg , and a little water (to make egg wash).

For the frosting, you’ll need powdered sugar, milk, and sprinkles. 

Equipment for Making a Sourdough Sheet Pan Strawberry Pop Tart

This is a fun, straightforward baking project, and you don’t need a lot of equipment for it. I use a food processor to mix up my dough, but you can also mix it by hand in a large mixing bowl. You’ll need a fork for poking holes in the pop tart and crimping the edges, and of course a baking sheet. That’s all!

How to Make a Sourdough Sheet Pan Strawberry Pop Tart

Good news: it’s much easier to make one humongous pop tart than lots of little ones. Just remember to plan ahead if you want to cold-proof your dough. 

Adding the cold proof builds extra flavor and creates an extra-flaky crust. It’s fine to skip that step if you don’t have the time, though. I’ll explain how to make the pop tart both ways.

Step One: Mix the Dough

Add flour, salt, cold butter, and sourdough discard to a blender or food processor. Blend on low until a cohesive dough forms. 

(You can also mix the dry ingredients by hand, cut in the butter with a fork, and then stir in your sourdough discard.)

Step Two: Cold Proof the Dough (Optional)

Divide dough into 2 equal pieces. Wrap and refrigerate for 2–24 hours. 

Step Three: Roll the Dough

If you cold-proofed your dough, take it out of the refrigerator and let it sit out for about 10 minutes. This will soften it slightly, making it easier to shape. 

Now roll each piece into a large rectangle. To prevent sticking, either flour the top of your dough, or use a layer of Saran Wrapor parchment paper. For your dough that will be the top half- make sure to flour your parchment paper, so you can easily transfer the dough. 

Step Four: Assemble the Pop Tart

Spread strawberry preserves over one of your rectangles, leaving a ½-inch border around the edges. Poke a few holes on the second rectangle with a fork to let steam escape. Place it over the strawberry-covered bottom crust. 

(Note: If your dough seems sticky when trying to transfer, go ahead and pop it in the fridge and let it harden up again before transferring to the bottom crust.)

Press the edges of the two rectangles together, and crimp with a fork. 

Step Five: Apply Egg Wash (Optional)

Whisk 1 egg + 1 tbsp water together and brush over the top of your pop tart. The egg wash is optional, but it gives your crust a nice, glossy appearance when baked.

Step Six: Bake

Bake your massive pop tart at 350°F for 35–40 minutes, until golden brown around the edges. Allow to cool. 

Step Seven: Frost

Combine powdered sugar and milk to make the frosting. Spread the frosting generously over the top of your pop tart, and add sprinkles to taste. Let cool and enjoy!

Tips for Success 

• Keep the butter cold. Cold butter is essential for a flaky, tender crust. Use butter straight from the refrigerator and avoid letting the dough get warm while you work with it. 

• Don’t overmix the dough. Blend the ingredients just until a cohesive dough forms. Overworking the dough can make the crust tougher instead of tender and flaky. 

• Chill the dough before rolling. The dough needs time to firm up after mixing. Refrigerating it for at least 2 hours makes it much easier to roll and shape. 

• Let the dough soften slightly before rolling. After chilling, let the dough sit at room temperature for about 10 minutes. This makes it easier to roll without cracking. If it becomes too soft or sticky, place it back in the refrigerator for a few minutes. 

• Roll the dough on parchment paper. Rolling the dough directly on parchment makes it much easier to transfer the large crust pieces. If the dough is sticking, lightly flour the parchment or place a sheet of parchment or plastic wrap over the dough while rolling. 

• Keep the top crust cold. The large top piece can be tricky to transfer. If it becomes too soft or starts sticking to the parchment, refrigerate it until firm before placing it over the filling. 

• Don’t overfill the Pop-Tart. Leave about a ½-inch border around the edges when spreading the strawberry preserves. Too much filling can leak out while baking and make it difficult to seal the edges. 

• Seal the edges well. Press the top and bottom crusts together around the entire perimeter before crimping with a fork. A good seal helps keep the strawberry filling inside while baking. 

• Poke holes in the top crust. Use a fork to poke several holes in the top before baking. This gives steam from the strawberry filling a place to escape and helps prevent the crust from puffing up. 

• Don’t skip the cooling time. Let the giant Pop-Tart cool completely before frosting. If the crust is still warm, the frosting will melt and slide off instead of creating a nice layer on top. 

• Adjust the frosting consistency. Add the milk gradually to the powdered sugar. You want a thick but spreadable frosting rather than one that’s too runny. 

Variations 

You can use any of your favorite jams, jellies, or spreads to customize this pop tart to your flavor preference. 

How to Store a Sourdough Sheet Pan Strawberry Pop Tart

Allow the giant Pop-Tart to cool completely before storing. Store leftovers in an airtight container or wrap tightly with plastic wrap. You can store the pop tart in a few different ways:

● Room temperature: Store for up to 2 days. This is the best option for maintaining the crust’s texture. 

● Refrigerator: Store for up to 5 days. The crust may soften slightly in the refrigerator. 

● Freezer: For longer storage, wrap individual slices tightly and freeze for up to 2–3 months. Thaw in the refrigerator or at room temperature, then warm in the oven or toaster oven until heated through. 

Tip: If you’re storing it with the icing, let the icing fully set before wrapping to prevent it from sticking to the packaging. 

Frequently Asked Questions

Does the sourdough dough need to ferment? 

No. This is a sourdough discard pastry, not a naturally leavened recipe. The dough is chilled before rolling rather than fermented, so you can make the Pop-Tart without waiting for the dough to rise. 

Can I use homemade strawberry jam?

Yes, but choose a thick jam or preserves rather than a very runny one. A thick filling is less likely to leak out while the Pop-Tart bakes. 

Why is my dough sticking when I try to roll it?

The butter may have become too warm. Make sure to lightly flour your parchment paper and rolling surface. If the dough is still sticky, place it in the refrigerator for a few minutes to firm up before continuing. 

Why did my filling leak out?

The Pop-Tart may have been overfilled, or the edges may not have been sealed completely. Leave about a ½-inch border around the filling and firmly press and crimp the edges before baking. 

Do I have to use an egg wash? 

No. The egg wash is optional, but it gives the crust a more golden, glossy appearance when baked. 

Why do I need to poke holes in the top crust?

The holes allow steam to escape while the pop tart bakes. This helps prevent the top crust from puffing up and can reduce the chance of the filling breaking through the crust. 

Can I make this recipe ahead of time?

Yes! You can prepare the dough up to 24 hours in advance and keep it refrigerated until you’re ready to assemble and bake the pop tart. 

Can I use a different filling?

Absolutely! Strawberry preserves can be replaced with other thick jams, preserves, fruit butters, or fillings. Raspberry, blueberry, apple cinnamon, lemon, and chocolate-hazelnut are all delicious options. 

Why is my crust tough?

The most common causes are overworking the dough or adding too much flour. Mix the dough only until it comes together and use just enough flour to prevent sticking while rolling. 

Can I make this into smaller pop tarts?

Yes! Instead of making one giant pop tart, divide the dough and filling into smaller rectangles to create individual-sized Pop-Tarts. Make sure to lightly flour your work surface to ensure that there is little sticking. Keep an eye on the baking time, as smaller pastries will bake more quickly. 

When should I frost the pop tart? 

Wait until the pop tart has cooled completely before adding the frosting. Frosting a warm pastry will cause the icing to melt and become runny.