Giant Jammy Pop Tart

This 6 ingredient easy treat is perfect for almost every occasion. Use your favourite market jam to make your preserves shine!

Yield: 4-6 servings

Preheat your oven to 400 and prepare a baking sheet with parchment paper.
On a floured surface, roll out your puff pastry sheet to 10x14 inches. It does not need to be perfect. Brush the edges of the pastry with your beaten egg, you can do this with your finger if you don’t have a brush.
You will be folding the pastry in half to create the pop tart, with the short ends together. On one half of the pastry, spread out the jam leaving a 1 inch border around the outside edges. Fold the pop tart, pressing the edges to seal them.
Using a fork, crimp the edges together. You can cut the edges with a knife to create straight lines if you’d like. Brush the entire surface with the egg wash.
Bake for 20-22 minutes or until golden brown. The tart with de-puff as it cools. Allow to cool for 30 minutes.
Add your icing sugar and lemon zest in a mixing bowl. Whisk in 1 tsp of milk, add more if needed in ½ tsp increments until you have a thick but flowing icing. Spoon your icing onto the middle pop tart, and spread it to the edges with the back of your spoon. Add dried flowers or sprinkles if desired.