French for “King Cake,” I made this dessert for extra credit in French class back in the day. How I miss the days extra credit was this easy. You can dye the frosting for Mardi Gras, as shown.
- 4 oz cream cheese
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ cup raisins
- ½ cup pecan halves
- 12 refrigerated crescent rolls
- 1 ½ cups powdered sugar
- 3-4 T milk
- 1 tsp vanilla
Soak raisins in hot water for 15 minutes. Drain and pat dry. Place cream cheese, brown sugar, cinnamon and raisins in food processor with metal blade. Process until combined. Add pecans and pulse until pecans are chopped to about 1/4″ pieces. Set aside. Preheat oven to 350°. Spray a pizza pan or baking sheet with butter-flavored vegetable oil.
Unroll crescent roll dough and separate into triangles. Position triangles next to each other with the points toward the center, overlapping the long sides about 1/4″, forming a large round. Where the pieces overlap, press the seams together only in the center of each seam, leaving either ends of the seams unsealed so you can fold them up over the filling. Spread the filling around in a ring covering the center sealed seam of each triangle. Place a small plastic baby or dried bean somewhere in the filling.
Fold the short side of each triangle toward the center just to the edge of the filling to cover. Then pull the point end of the triangles toward the outer rim of the pan to fully enclose the filling, tucking under the points. Lightly press the seams. Bake 20-25 minutes until golden brown. Let cool to room temperature.
Whisk together powdered sugar, milk and vanilla until smooth. The consistency should be fairly thick, but still thin enought to slowly drip down the sides. Add more milk as necessary. Spoon icing in a ring over the top of the cake and allow it to slowly drip down the sides.
Notes: Icing doesn’t have much flavor, but filling was delicious!