Instructions
Start by preheating your oven to 400 degrees Fahrenheit to ensure it’s nice and hot when you’re ready to bake.
Prepare the crust: Lay out one of the pie crusts on a lightly greased large cookie sheet. Next lay out the second crust with some overlapping in the middle of the pan.
Add the filling: Spread the premade strawberry filling in an egg-shape evenly over one of the crusts, leaving a small border around the edges to prevent the filling from oozing out during baking. Add egg wash to the border.
Top it off: Place two more crusts in same way of overlapping in the middle slightly on a floured surface. Gently roll with a rolling pen to smooth out both crusts into one.
Carefully place the second egg-shaped crust on top of the filling-covered one, aligning the edges as closely as possible.
Press down gently around the edges to seal the two crusts together.
Using an egg-shaped template or free handed, carefully cut out the egg shape from the crusts.
Using a fork, crimp the edges of the giant pop tart to ensure a tight seal. This will help prevent any filling from leaking out while it bakes.
Next with a fork or knife make holes or small cuts all around the pop tart. Then, lightly brush the top of the giant egg pop tart with an egg wash.
Place it in the preheated oven and bake for approximately 20-25 minutes, or until the crust is golden brown.
Once the giant pop tart is finished baking, remove it from the oven and let it cool for 10 minutes on the baking sheet.
Once it’s cool enough to handle, carefully transfer it to a serving platter or cutting board.
Now it’s time to let your creativity shine with your edible decorations! Use icing, sprinkles, sparkle gel, layons, or any other edible decorations you like to embellish the surface of the pop tart. Let your imagination run wild!
Serve and Enjoy: Slice it into generous portions and serve warm, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
