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King Cake Crescent Ring

1   pkg (8 oz/250 g) cream cheese, softened
1 1/3   cups (325 mL) powdered sugar, divided
1   egg
1 1/2   tbsp (22 mL) granulated sugar
1   tsp (5 mL) Korintje Cinnamon
2   medium Granny Smith apples
2   pkg (8 oz or 235 g each) refrigerated crescent rolls
1/4    cup (50 mL) pecan halves, chopped
4-5   (20-25 mL) milk
   Purple, yellow and green colored sugar for decorating
  1. Preheat oven to 375°F (190°). In Classic Batter Bowl, combine cream cheese and 1/3 cup (75 mL) of powdered sugar until well blended. Add egg and whisk until smooth.
  2. In large Bamboo Fiber Bowl, combine granulated sugar and cinnamon. Core apples with The Corer™ and peel. Slice apples with Simple Slicer on #2 setting. Cut apple rings in half and toss with sugar mixture in mixing bowl.
  3. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping in a circle on Large Round Stone with Handles, with wide ends within 4 in. (10 cm) of edge and points toward the outside. (Points will extend off the edge of the stone.) Using Baker’s Roller®, roll wide ends of dough toward the center to create a 5 in. (13 cm) round opening.
  4. Spread half of the cream cheese mixture over the dough in a continuous circle. Spread apple slices evenly over cream cheese mixture. Pour remaining cream cheese mixture over apples and sprinkle with pecans.
  5. Bring points of triangles up over filling and tuck under dough at center to form ring. Bake 25-30 minutes or until golden brown.
  6. Meanwhile, mix remaining 1 cup (250 mL) powdered sugar with milk; whisk until just thin enough to drizzle.
  7. Remove ring from oven; cool 5 minutes. Drizzle ring with glaze and sprinkle each wedge with alternating purple, yellow and green sugar. Cut cake into 16 slices with Slice ‘N Serve®/B>.

Yield: 16