Prep Time: 15 minutes
Cook Time: 20 minutes
Total: 35 minutes...you know it can't be a hard recipe if it only takes this long!
- 4 ounces of 1/3 less fat (or nonfat if you can find it) Philadelphia cream cheese - about half the package
- 1/2 cup brown sugar, packed - I used the Splenda blend!
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins, soaked in hot water for 15 minutes, drained and patted dry on paper towels
- 1/2 cup pecan halves
- 2 rolls Pillsbury crescent rolls - I used the low fat ones!
- 1-1/2 cups confectioners' sugar (powdered sugar)
- 3 tablespoons of milk
- 1 teaspoon vanilla extract
- Purple, green, and yellow colored sugar crystals or food coloring
1. Preheat the oven to 350 degrees and spray baking sheet with non-stick spray
2. Place the cream cheese, brown sugar, cinnamon and raisins into the bowl your food processor and process until combined.
3. Add pecan halves and pulse until the pecan halves are in small chunks.
4. Unroll crescent rolls and tear apart into their individual triangles.
5. With the points towards the center of the pan, position the triangles next to each other barely overlapping the long sides. See below. (You don't have to curl the points in as I did, I just didn't have the right size pan and I didn't want the points to be all stuck together!)
6. Spread the filling in the center of the ring.
7. Fold the outside of the triangles one by one over the filling. They should overlap the filling about 1/2 to 3/4 of the way. We didn't overlap as much due to the instructions we used, but I would recommend overlapping more!
8. Fold the point side of the triangle over top of the previously folded outside layer.
9. Lightly press down the seams of the crescent rolls to make sure your filling is covered and won't ooze out!
10. Bake for 20-25 minutes, until outside is a golden brown.
11. For the frosting, mix with a whisk in a medium size bowl your powdered sugar, vanilla and milk. The frosting should be fairly thick, but still thin enough to drip down the sides of your cake. Feel free to add yellow, purple and green food coloring to your icing or just use sprinkles for color!
12. Once your cake has completely cooled, spoon the icing around your cake letting it drip down the sides.
13. If you decided to use sprinkles, alternate the three colors around your cake for some Mardi Gras color!
As you can see, our icing was a little too thin. We used food coloring for the purple since we couldn't find purple sprinkles!
14. Cut into slices and enjoy!
And as always, Maggie was at our toes trying to help us the whole time!
Can I have some mom?
I hope this recipe helps those of you far away from the south experience a little bit of Mardi Gras! Happy Fat Tuesday everyone and enjoy your King Cake!