Easy Cream Cheese Filled King Cake
an easy recipe using puff pastry and filled with cinnamon sugar cream cheese for Mardi Gras this week.
King Cake is historically made with a yeast bread type dough, shaped into a braided ring, topped with white frosting and decorated with purple, green and gold sugars. The sugars represent Justice (purple), Faith (green), and Power (gold/yellow) and a plastic figurine is hidden in the cake after it’s baked.
For more detailed information about King Cake tradition and history Click HERE!
There are several variations of King Cake styles and fillings but I’m always looking for a quick and easy recipe to fit into my hectic schedule. Making a yeast dough for a dessert was not in the cards today.
Searching Google you can find everything you need to know. I came up with several quick and easy King Cake options and finally settled on using puff pastry for this easy cream cheese filled King Cake recipe I came up with. There were several recipes using refrigerator dough and/or biscuits neither of which I had – puff pastry was the last package in my fridge today.
Using puff pastry I created a recipe that incorporated all the necessary ingredients that were used for making the quick and easy recipes I read. Flexible recipes are my favorite types of recipes. They challenge me to be creative using the ingredients I already have – especially on a day when I just can’t get to the supermarket. It keeps the boredom at bay – Oh, actually I’m never bored, who has time for that?
Do you ever use puff pastry? If not, you definitely should give it a try. Puff pastry is so easy to work with and bakes up in 20-40 minutes or less, depending on what you are making. Whether your recipe is either sweet or savory the results are always delicious.
The prep for this easy cream cheese filled king cake is fairly basic. It may seem to be a lot of steps but it goes very quickly. As you can see in the photo above I made the pastry circles different sizes. The smaller size circles made a delicious individual size King Cake. Of course you can make any size circles you wish though I recommend the smaller circles with the puff pastry.
Bake the pastry immediately and then cool completely before adding the icing and sugar. I was able to prepare the filling and the pastry in less than 20 minutes. I then placed them in the pre-heated oven to bake.
While the pastry was cooling, I prepared the glaze using powdered sugar and milk (I do not measure anything, just eyeball the consistency. The glaze should be thick and spreadable rather than thin).
- 1 pkg. puff pastry, defrosted
- ⅓ cup cream cheese (reduced fat is fine)
- 2 tbls. coconut sugar (or use your preferred sweetener)
- 1 tsp. vanilla extract
- 1 tbls. ground cinnamon
- 1 egg, beaten and set aside
- Mix together the cream cheese, sugar, vanilla extract and ground cinnamon until well blended. I used a whisk, only takes a minute or two. Set aside.
- Roll out the sheet of puff pastry and spread the cream cheese mixture in the middle of the pastry sheet, leaving about 1 inch border.
- Cut the pastry sheet into 2 inch strips.
- Fold each strip in half, with the cream cheese mixture inside. Twist the folded sheet until you have a nice twist, connect the two ends squeezing them together to create a circle. Place on parchment lined baking sheet.
- Continue this process until all the pastry has been folded, twisted and formed into a circle.
- Brush the tops of each pastry with egg wash and bake at 425 degrees for 14-17 minutes - time will depend on the size of the pastry circles.
- Cool completely on wire racks.
- Add sugar glaze to the cooled pastry, and then add the colored sugars while the icing is still wet.
I made individual size pastry cakes which is always a nice way to serve desserts when having a party or celebration. It’s easier to save the leftovers, they can be frozen and saved for anytime you want a dessert.