King Cake NOLA tradition. Here is something a little different but very yummy. After reading several articles about traditional King Cake, filling can be anything from jelly to crayfish and everything in between.
You will need two cans of seamless cressant dough (Pillsbury), Parchment paper, pizza pan or baking sheet.
filling/topping:
one egg white sm. pkg of sliced almonds
1pkg whipped cream cheese 1 tsp Cinnamon
1/2c packed brown sugar 1 bag of dried fruit bits (Sun Maid)
plastic baby (bake proof) 1c water in microwavable container
Place fruit bits in warmed water while you prepare cake. Drain till almost dry before using in filling.
Warm cream cheese for about 10-15 seconds in microwave, just soft enough to stir easily. Now add the sugar and cinnamon. Mix till there are no lumps and smooth, about a minute.
Cover baking pan with parchment. Place first can of roll out dough on the paper gently cutting in half length wise. Place the ends together pressing gently to attach seams an flatten dough slightly. Lay the dough in an oval or circle. Don't press the dough to hard, bumps are OK.
Now in the center of your dough place cream cheese filling, use a spoon or spatula to spread evenly, but do not go over the edges. Now, for the drained dried fruit, place this evenly on top of the cream filling. Leave about a quarter inch of dough on the edges. This is a good time to add your baby or trinket. Next divide you other roll of dough the same as the first, pressing seams together at one end. Place the dough over the top of the filling. Press end and sides gently to close seams. Add egg white and almonds to the top if you like or almonds can be added to the filling and omit the egg wash. Place baking pan in a pre-heated oven at 350 degrees for about 15 minutes. You want your cake to have a light brown color and be cooked on the bottom too.
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