For a truly authentic King Cake experience, tuck a whole almond or other nut into the filling before baking. Whoever finds the almond in their slice is said to have good luck! Be sure to prick the puff pastry thoroughly with a fork to prevent it from puffing up too much during baking. Feel free to experiment with different extracts in the cream cheese glaze, such as vanilla, almond, or even a hint of rum. Store leftover tart in an airtight container at room temperature for up to 2 days.
Giant King Cake Pop-Tart
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PREP TIME40 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS0
Embrace the spirit of Mardi Gras with this impressive yet approachable treat. Imagine a colossal pastry, its flaky layers enveloping a rich, spiced filling, all crowned with a luscious cream cheese glaze and vibrant sugars. This is your shortcut to king cake bliss!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol39 mg
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Fiber1 g
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Protein5 g
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Saturated Fat9 g
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Sodium191 mg
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Sugar29 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with parchment paper.
02
StepIn a medium bowl, combine the brown sugar, softened butter, flour, cinnamon, and salt. Mix thoroughly with a fork or clean hands until well combined. Set aside.
03
StepIn a small bowl, whisk together the egg and water to create an egg wash. Set aside.
04
StepLightly dust a clean work surface with flour. Unfold one sheet of puff pastry and gently pinch the seams together to create a seamless sheet. Lightly dust the surface of the pastry with flour and roll it into a 9x13-inch rectangle.
05
StepCarefully transfer the rolled puff pastry sheet to the prepared baking pan. Use a fork to prick the entire surface of the pastry. Spread the prepared brown sugar-cinnamon filling evenly over the puff pastry, leaving a 1-inch border around the edges. Brush the 1-inch border with the egg wash.
06
StepRepeat the rolling process with the second sheet of puff pastry. Using your rolling pin, carefully lift and place the second sheet of pastry on top of the first, aligning the corners and edges. Seal the two sheets of pastry together by pressing around the edges with the prongs of a fork. Prick the entire surface with a fork and brush the top with the remaining egg wash.
07
StepBake in the preheated oven until the pastry is golden brown, approximately 20 to 25 minutes. Let cool for 10 to 15 minutes on the baking sheet.
08
StepWhile the tart is cooling, prepare the cream cheese icing. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar until smooth. Add milk, 1 tablespoon at a time, until the icing reaches your desired consistency. Spread the icing evenly over the cooled tart. Decorate generously with gold, green, and purple sanding sugars.
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