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Thursday, February 18, 2010

King Cake with Praline Filling


We made a simple King Cake to go along with our jambalaya on Fat Tuesday.  I didn't want to spend all night baking, so I went with an easy crescent roll king cake.  I added a praline filling to make it "fancy".  This was so easy and could easily be transformed into cinnamon rolls for breakfast.   I only used one can of crescent rolls since there are only two of us and we stuffed ourselves ate jamabalay and cheesy biscuits for dinner.  The King Cake added to our little Mardi Gras celebration.  I would definately recommend this recipe and I will be making it again next year!






King Cake with Praline Filling
(Printable Recipe)

1 can crescent rolls
2 Tbps of unsalted butter, melted
1/2 cup of chopped pecans
1/4 cup of light brown sugar, packed
1/2 teaspoon of vanilla extract
1/2 teaspoon of cinnamon

powdered sugar
milk
yellow, green, purple sugar

Unroll crescent rolls and press to seal all perforations.  Mix vanilla in with the melted butter.  Spread butter and vanilla over crescent rolls.  Top butter with pecans, brown sugar and vanilla.  Starting with the long end, roll up jelly roll style and form into a circle.  Pinch edges together.  Bake at 375 for 15-20 minutes (until golden brown).  After the cake has cooled, mix together powdered sugar and milk to make an icing.  Top cake with icing and sprinkle with colored sugar.

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5 comments:

  1. You had a quite a celebration and you King Cake sounds to die for with the praline filling! Those N.O. bakeries can't touch you, Cher!

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  2. Hi Steph, I thought you were supposed to have pancakes on Fat Tuesday... But--the king cake looks much better to me. I lived in New Orleans for 5 yrs. in the '80's. We always had king cake all during the Mardi Gras season. The person who got the plastic baby in their piece of cake had to furnish the next king cake. LOVE that tradition--and loved my years in New Orleans.

    Hugs,
    Betsy

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  3. oooh wow, two of the best things in new orleans, pralines and jambalaya, and the bright fun of a kings cake! looks delicious! i'll have to bookmark the praline filling for later use :)

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  4. I used this recipie for a competition on Mardi Gras.
    It was SO simple and won the competition! Thanks for sharing. :)

    ReplyDelete

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