Giant Pop Tart Recipe: Flaky Pastry in 45 Minutes

Instructions:

1. Preheat your oven to 200°C (400°F). Roll out one sheet of puff pastry into a 9x12 inch rectangle on parchment paper and place it on a baking sheet.
2. In a small bowl, whisk the strawberry preserves with cornstarch and lemon juice until combined.
3. Spread the fruit mixture over the pastry base, leaving a 1-inch border around all edges.
4. Roll out the second sheet of puff pastry. Brush the border of the base pastry with an egg wash made from the egg and milk.
5. Drape the second sheet over the filling. Crimp the edges with a fork to seal and prick the top pastry to allow steam to escape.
6. Bake for 25 minutes or until the pastry is deep golden brown and crisp.
7. Whisk powdered sugar, heavy cream, and vanilla together to create a thick glaze. Spread over the cooled pop tart and top with sprinkles.