King Cake Pop Tarts for a Festive Mardi Gras Breakfast

03.05.19 - BY Nona Raybern

When you think about traditional King Cakes for Mardi Gras, the first thing that pops into your mind probably isn’t a pop tart. But these homemade King Cake Pop Tarts may just change your mind.

Though not the fully traditional version (there’s just nowhere to hide a plastic baby in these little guys), the filling remains cinnamon and carries the fancy purple, green, and yellow gold sprinkles. Really, there’s nothing better than having a dessert for breakfast and these King Cake Pop Tarts will start your day right.

We used a couple key products to make these pop tarts. First, the new Silicone Basting Brush (in green, of course) was just perfect to brush the egg wash. And to lift the completed beautiful tarts from the baking sheet to the cooling rack, we used the Endurance® Mini Flexible Spatula. Both of these tools make any baker’s kitchen complete.

To make the tarts is easy, but set aside a little bit of time as there are moments you need to wait for components to chill and cool.

The most fun part, though, is obviously the sprinkles which really bring the King Cake Pop Tarts full circle. We picked our sprinkles up from Wilton, because they make a huge selection of bright and fun colors.

Whatever you do, just remember that Mardi Gras is all about indulgence, so don’t feel bad about eating more than one pop tart. Or five.

Happy Fat Tuesday!

King Cake POp Tarts

King Cake Pop Tarts

Celebrate Mardi Gras by doing a king cake a little bit differently...as a pop tart! These homemade breakfast pastries will be sure to get Fat Tuesday started the right way. 

Course

Breakfast, Dessert
Cuisine

American

Prep Time 1 hour
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes

Servings 10

Ingredients

  • 2
    Premade pie dough

Filling

  • 1/2
    Cup
    Brown sugar
    packed
  • 2
    Tsp
    Cinnamon
  • 1
    Tbsp
    Flour
  • Pinch
    Salt
  • Egg wash
    large egg whisked with 2 tsp milk

Glaze

  • 3/4
    Cup
    Powdered sugar
  • 1
    Tbsp
    Milk
  • 1/4
    Tsp
    Vanilla extract or vanilla bean paste
  • Pinch
    Salt

Instructions

  1. Thaw and roll out pie dough according to instructions. Roll with rolling pin until pie dough is 1/8 inch thick. Cut into 3x4 rectangles. There should be 20 rectangles total. Place onto baking sheet with parchment paper and chill in refrigerator for 20 minutes. 

  2. Mix together the ingredients for the filling and set aside. 

  3. Bring out the rectangles and brush tops with egg wash mixture. On 10 of the rectangles, place 1 Tbsp of filling in the center and spread out up to 1/4 inch from edge of pastry. Place remaining rectangles on top, egg wash side down, on top of the filling. Pinch the edges until they are sealed and use fork tines to create border. Poke holes into tops of the tarts and place back into refrigerator for 15 minutes. 

  4. Heat oven to 350°F. Remove pop tarts from refrigerator and brush tops with remaining egg wash. Place into oven and bake for 28 minutes, rotating baking sheet half way through. Bake until tops are golden brown.

  5. Remove pop tarts from oven and place on wire rack. Cool completely. 

  6. Mix together ingredients for the glaze until creamy, but still thick. Top tarts with the glaze and sprinkle in stripes using purple, green, and gold or yellow sprinkles. Allow glaze to harden and serve. 

  7. Pop tarts remain good in sealed container for up to 3 days. To reheat, simply place into 350° oven for 5-10 minutes. 

Recipe adapted from Sally’s Baking Addiction