Cream Cheese - I like Kite Hill and Tofutti brands (firmer, nut or bean-based), as they don't melt away like many other brands' products do.

Plant Milk - Some plant kinds of plant milk are more watery than others, so add the liquid gradually for the right frosting consistency.

Make-Ahead - To make them one day ahead, roll out and fill the puff pastry, crimp, and chill in the freezer (or refrigerator if you don't have room) for up to 24 hours.

Reheat - A toaster oven works best to reheat the slices of this giant pop tart, but you can also use a microwave! Microwave for about only 20-30 seconds and check. I wouldn't recommend toasting slices of this pop tart in a regular toaster as the fillings will likely ooze out unless you modified the recipe to bake regular-sized tarts to begin with. The frosting also isn't as heat-stable as a regular Pop-Tart (that contains gelatin).

Scale - This recipe can be easily doubled or tripled for large gatherings.

Save - Save in an airtight container in the refrigerator for up to 3 days. Make sure to bring the pop tart to room temperature first to avoid a weeping frosting.

Regular-Sized Pop-Tarts - Don't fancy a GIANT pastry? You can cut and crimp the pastry sheet into 9 rectangular pieces (for a regular Pop-Tart size)... or improvise different shapes—hearts for Valentine's Day, or gingerbread men for the Holidays! Make sure to use a sharp knife and don't skip the chilling step as working with the puff pastry for longer will cause the fats to leak out, decreasing flakiness.

Other Frosting and Filling Options - I used to also love the frosted cinnamon variety! Try out this delicious-looking vegan version if you prefer... it's gluten-free to boot!

Skip the "Cream" or the Freeze-Dried Raspberries - Vegan cream cheese and freeze-dried raspberries elevate this recipe to a whole new level by providing much-needed acidity that cuts through the sweetness... but you may simply skip them in a pinch!

Calorie information is an estimate.