Ultimate Funfetti Birthday Pop Tarts Recipe

These funfetti cake-flavored pop tarts make the PERFECT homemade birthday gift!

CRUST: – 2 3/4 c all purpose flour – 1 t salt – 1 c unsalted butter (2 sticks), cold and cubed – 4-6 T ice water – 2 large egg yolks – 1 large egg for egg wash

Ingredients

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FILLING: – 5 oz white chocolate finely chopped, such as Valhrona Ivoire (not white chocolate chips!) – 1/3 c heavy cream – 1 T unsalted butter room temperature, cut into a few pieces – pinch of salt – 1/2 t almond extract – 1 t vanilla bean paste – 1/4 c rainbow confetti sprinkles

Ingredients

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GLAZE: – 1 c powdered sugar sifted – 6-8 T heavy cream – pinch of salt – 1/2 t almond extract – 1/2 t vanilla extract – rainbow confetti sprinkles for topping

Ingredients

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01

Combine flour and salt. Cut in the butter with the flour mixture using a food processor. Next, add egg yolks and ice water and stir until the dough just comes together, adding the additional water if necessary. 

02

Divide dough in half and pat each into rough square shapes. This will make it easier to roll out into a rectangle later and yield less waste. Cover in plastic wrap and chill in the fridge at least two hours or overnight, ideally.

03

Add white chocolate to a bowl and set aside. In a saucepan, bring heavy cream to a boil, and pour over the white chocolate and let stand for 5 mins. Using a rubber spatula, stir the white chocolate and cream mixture. Add in butter cubes and stir. Then, add in almond extract, vanilla bean paste, and salt and mix.  Add in the sprinkles and mix.

04

Pop the bowl in the fridge for 20-30 mins. When the ganache is firm but scoop-able, use a spoon and measure out heaping tablespoon dollops onto a parchment lined tray. Place the dollops in the freezer  for at least two hours. Store in freezer until ready to assemble pop tarts.

05

Preheat oven to 350 F. Roll out dough onto a floured work surface into a rectangle. Trim the edges. Cut the rectangle into smaller rectangles. Transfer them to a parchment-lined baking sheet, spacing them apart. Pop in the freezer while you repeat with the second disc of dough.

06

Whisk the egg up in a bowl then pull out the first batch of rectangles and brush the edges with egg wash. Take the ganache out of the freezer and flatten them out so they’re a flat disk. Place a disk in the center of each bottom pop tart. Top with another rectangle. Press the sides down firmly with your fingers then crimp the sides with a fork to enclose the tarts.

07

Using a fork, poke a few holes on the top to allow steam to escape while they bake. Bake for about 25-30 mins. Allow to cool before glazing. 

08

To make the glaze, whisk together the powdered sugar and heavy cream, adding more if needed to achieve the desired consistency. It should be drizzlable but still fairly thick, like honey. Drizzle the glaze over the pop tarts and top with sprinkles.  Allow to set then enjoy!

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