Cinnamon Brown Sugar Pop Tart Cake Recipes

GIANT KING CAKE POP-TART®

This festive Mardi Gras mashup is perfect for anyone seeking a lower-effort alternative to homemade king cake. The key to keeping this recipe big and easy is store-bought puff pastry--which encases a gooey cinnamon-sugar filling, and is frosted with a decadent cream cheese glaze. So while it's certainly not a traditional king cake, this giant brown sugar-cinnamon tart does offer a similarly flaky, buttery, and sweetly delicious pastry experience. In place of the plastic baby typically that's hidden in a king cake after it's finished baking, you can always tuck an almond or other nut.

Provided by Darcy Lenz

Time 1h10m

Yield 12

Number Of Ingredients 13

Giant King Cake Pop-Tart® image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with parchment paper.
Mix brown sugar, butter, flour, cinnamon, and salt together for the tart in a medium bowl with a fork or clean hands until thoroughly combined. Set aside.
Whisk egg and water together in a small bowl; set aside.
Lightly dust a clean work surface with flour. Place one sheet of puff pastry on the surface; gently pinch the seams of the sheet together. Lightly dust surface of pastry with flour and roll into a 9x13-inch rectangle.
Carefully transfer the puff pastry sheet to the prepared pan and prick the entire surface with a fork. Spread the brown sugar-cinnamon filling all over the puff pastry, leaving a 1-inch border around the edges. Use a pastry brush to brush this 1-inch border with egg wash.
Repeat rolling process detailed in step 4 with the second sheet of pastry. Using your rolling pin, carefully place the second sheet of pastry on top of the first, lining up the corners and edges. Seal the two sheets of pastry around the edges by pressing together with the prongs of a fork. Prick the entire surface with a fork and brush all over with egg wash.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool for 10 to 15 minutes.
While the tart cools, beat cream cheese and butter together for icing until smooth. Beat in the powdered sugar until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. Spread the icing over top of the tart. Decorate as desired with sanding sugars.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 48.6 g, Cholesterol 38.7 mg, Fat 24.1 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 9.2 g, Sodium 190.5 mg, Sugar 28.5 g

Ingredients

1 cup light brown sugar, packed
3 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
¼ teaspoon salt
1 large egg
1 tablespoon water
1 (17.5 ounce) package frozen puff pastry, thawed
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 tablespoon milk, or more as needed
gold, green, and purple sanding sugars

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HOMEMADE FROSTED BROWN SUGAR CINNAMON POP TARTS

Web Sep 3, 2014 1/2 cup ( 100g) packed dark or light brown sugar 2 teaspoons ground cinnamon 1 tablespoon ( 8g) all-purpose flour …
From sallysbakingaddiction.com
4.7/5 (43)
Category Pastries

This is the same recipe as my homemade pie crust. See step-by-step photos if you need visuals for making the pastry. I usually make the pastry the night before. First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles coarse meal (pea-sized crumbles with a few larger bits of fat is OK). Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.
Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (or up to 5 days or in the freezer for up to 3 months).
Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator. After 15 minutes, place disc onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick and 9×12 inches in size. Trim the sides as needed. Always be gentle with your pastry dough. You don’t want it to tear. Cut each piece of dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3×4 inches. Use a ruler to help make this process easier and more accurate.
Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. The pop-tarts will not spread in the oven much, so you may place them relatively near one another. Place the baking sheet in the fridge. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough. These nine rectangles will be the tops of your homemade pop-tarts. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.

Cinnamon Brown Sugar Pop Tart Cake Recipes

GIANT KING CAKE POP-TART®

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