Photography by Jim Bathie | Recipe Development by Amanda Stabile | Food Styling by Katie Mood Dickerson | Styling by Haley Bilunas
This Toaster Pastry King Cake reimagines a nostalgic breakfast favorite with flaky, buttery pastry and a cinnamon-sugar filling, finished with vanilla glaze and Mardi Gras sparkle. Perfect for Carnival mornings or festive brunch spreads, it’s a playful twist on a beloved New Orleans tradition.
Toaster Pastry King Cake
Makes 1 (12 x 10-inch cake)
Ingredients
DOUGH
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 cup cold unsalted butter, cut into ½-inch cubes
- ½ cup ice water, plus more as needed
FILLING
- 1 cup firmly packed light brown sugar
- ½ cup unsalted butter, room temperature
- 2 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 1 tablespoon water
- Vanilla Glaze (recipe follows)
- Garnish: green, gold, and purple sparkling sugar
Instructions
- For dough: In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until butter pieces are about the size of a quarter. With processor running, add ½ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
- Turn out dough, and divide in half. Press each half into a flat square. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days, or freeze for up to 3 months.
- For filling: In a medium bowl, stir together all ingredients until combined.
- Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together egg and 1 tablespoon water.
- On a lightly floured surface, roll half of dough into a 13x11-inch rectangle. Place on prepared pan. Spread filling onto dough, leaving a 1-inch border on all sides. Brush border with egg wash.
- On a lightly floured surface, roll remaining dough into a 13x11-inch rectangle. Carefully place dough on top of filling, gently pressing edges to adhere. Trim edges to straighten sides. Crimp edges with a fork. Freeze until firm, at least 20 minutes.
- Position oven rack in bottom third of oven. Preheat oven to 400°.
- Brush dough with egg wash. Using a paring knife, cut small vents every 1½ to 2 inches, without cutting into bottom layer of dough.
- Bake for 10 minutes. Reduce oven temperature to 375°, and bake until golden brown, 15 to 20 minutes more. Let cool completely on pan.
- Spread Vanilla Glaze onto cooled pastry. Top with sparkling sugar, if desired. Refrigerate in an airtight container for up to 3 days.
Vanilla Glaze
Makes about 1 cup
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3½ cups confectioners’ sugar
Instructions
- In a medium bowl, whisk together confectioners’ sugar, 2 tablespoons milk, vanilla, salt, and food coloring (if using); add up to remaining 1 tablespoon milk to reach desired consistency. Use immediately.
