Giant Frosted Strawberry Pop-Tart

Ingredients

• 1 cup all-purpose flour
• 1 ½ cups white whole-wheat flour
• 2 sticks salted butter, cold, cut into 1/2" pieces
• ½ teaspoons kosher salt
• 1 egg, beaten
• 13 ounces strawberry jam/preserves

Ingredients

• 2 cups powdered sugar
• 1 tablespoon vanilla extract
• 3 tablespoons hot milk
•  fun sprinkles

Instructions

1. To make the dough. In a bowl, combine the whole wheat flour, flour, and salt. Add the butter and toss with the flour until the mix clumps together.

2. Add 1/4-1/3 cup cold water, 1 tablespoon at a time, until the dough forms a ball. Or use a food processor.

3. Transfer 1 sheet to a parchment-lined baking sheet and evenly spread on the jam, leaving a 1-inch border around the edge.

4. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork.

5. Turn the dough out onto a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8×16 inches.

6. Cover the baking sheets and place in the fridge for 1 hour or in the freezer for 20 minutes.

7. Preheat the oven to 400° F. Brush the pop-tart with the beaten egg and bake for 30-35 minutes, until the crust is golden brown. Let cool.

8. Meanwhile, in a medium bowl, whisk together the powder sugar, vanilla, and 2 tablespoons hot milk, adding the milk to thin the frosting as desired.

9. Spread the frosting over the pop-tart. Let the frosting set a few minutes, then decorate with sprinkles.

10. Let sit 1 hour or overnight to allow the frosting to dry. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days at room temperature.