King Cake with Praline Filling
(Printable Recipe)
1 can crescent rolls
2 Tbps of unsalted butter, melted
½ cup of chopped pecans
¼ cup of light brown sugar, packed
½ teaspoon of vanilla extract
½ 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.
Can you elaborate on theicing. How much powdered sugar and milk?
Congratulations Sarah!!!
I used this recipie for a competition on Mardi Gras.
It was SO simple and won the competition! Thanks for sharing. 🙂
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 🙂
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
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!