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This strawberry Pop Tart inspired skillet dessert is layered with strawberry preserves and topped with a generous layer of glaze for a rich, sweet, and simple dessert. This recipe uses frozen pie crust for ease and minimal cleanup. It only takes 10 minutes of prep!
I’ve always loved Pop-Tarts. The crumbly pastry with a sweet filling and irresistible frosting is hard to get over. This giant pop tart has a similar vibe but with a fresher, home-baked taste. The frosting and filling are thicker for a richer dessert or delicious sweet brunch side. You can serve slightly warm and gooey or chilled (my favorite).
If you’re looking for more brunch favorites, try my skillet tater tot breakfast casserole, skillet home fries, skillet baked French toast, or my skillet Dutch baby.
Table of Contents
Ingredients & Substitutions
- Pie crusts, I use premade (ready to bake): you can make your own or use premade pie crust. Just ensure the dough is rolled out to 1/8 inch thick. Even premade crust should be gently rolled to ensure it fits in the skillet properly.
- Strawberry jam or preserves: I used strawberry preserves but blueberry also makes for a great alternative. Get seedless when possible. Thicker jams are best.
- Rainbow sprinkles or nonpareils: this is more for presentation than anything but it adds the signature look.
- Milk (for the glaze): you can alternatively use water or dairy-free milk such as almond milk.
- Vanilla extract: adds subtle vanilla flavor to the glaze. You can omit it and still have delicious results. If you love almond flavor, try almond extract. Like my skillet blueberry cobbler with almond!
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Preheat oven to 350°F. Lightly grease a 9-10 inch cast iron skillet. Lightly flour the pie crust and gently roll it out if using premade dough. If making your own pie crust, ensure 1/8 inch thickness. Line the skillet with the bottom cust. The dough should come up the sides of the skillet about 3/4 of the way.
Step 2.
Add the jam to the bottom crust. Spread evenly with a spoon until the entire bottom is covered. The more uniform the better.
Step 3.
Add the top crust and crimp the edges together with a fork. You can fold any excess dough from the top crust downward so it lines up with the bottom crust. Use a toothpick to poke 8-10 holes in the top crust. This is important for ventilation.
Step 4.
Bake for 30-35 minutes or until the crust is just baked and starting to brown. Avoid a golden finish for the best flavor. Remove from the heat and let cool for 30-40 minutes before adding frosting.
Step 5.
Mix milk, confectioners sugar, and vanilla extract in a small bowl until smooth. If too thick, add more milk until runny enough to drizzle.
Step 6.
Pour over the top of the crust and smooth with a spoon. Let glaze set before cutting. It helps to put in the fridge or freezer (watch carefully to not freeze) to speed up the process. Serve chilled or room temp!
Expert Tips
- If using premade pie crust ad a 9-inch skillet, be sure to slightly roll out the bottom crust to extend the size. This helps to ensure it fully covers the bottom and most of the sides of the skillet.
- You can use more or less jelly filling depending on the desired texture. This recipe renders a thicker pastry and frosting layer than an actual Pop Tart.
- You can make this recipe in a standard pie crust if you don’t have a cast iron skillet. A 9-inch skillet is the perfect size.
More Brunch Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Skillet Pop Tart
Ingredients
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a 9-10 inch cast iron skillet. Lightly flour the pie crust and gently roll it out if using premade dough. If making your own pie crust, ensure 1/8 inch thickness. Line the skillet with the bottom cust. The dough should come up the sides of the skillet about 3/4 of the way.
- Add the jam to the bottom crust. Spread evenly with a spoon until the entire bottom is covered. The more uniform the better.
- Add the top crust and crimp the edges together with a fork. You can fold any excess dough from the top crust downward so it lines up with the bottom crust. Use a toothpick to poke 8-10 holes in the top crust. This is important for ventilation.
- Bake for 30-35 minutes or until the crust is just baked and starting to brown. Avoid a golden finish for the best flavor. Remove from the heat and let cool for 30-40 minutes before adding frosting.
- Mix milk, confectioners sugar, and vanilla extract in a small bowl until smooth. If too thick, add more milk until runny enough to drizzle.
- Pour over the top of the crust and smooth with a spoon. Let glaze set before cutting. It helps to put in the fridge or freezer (watch carefully to not freeze) to speed up the process. Serve chilled or room temp!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
