Tuesday, February 9, 2016

King Cake Bites

Mr. Devilish Dish had some gumbo a while back that he really enjoyed.  When it came time to create the menu for our Super Bowl party, he suggested gumbo.  I really liked the idea of Cajun-themed meal since Mardi Gras is currently going on and it's Fat Tuesday!  King Cake is traditionally associated with the Pre-Lenten or Mardi Gras/Carnival season.  Many years ago the cake started out as a French-style bread with sugar on top.  It's evolved into many variations including a puff pastry filled sweet filling topped with colorful sugar.  The colors on the king cake symbolize justice (purple), faith (green), and power (gold).  They honor the Three Kings who visited the Christ Child the 12th day after Christmas.  After researching the history of King Cake I started searching recipes.  I needed something simple and party perfect.  When I stumbled upon these King Cake Bites from the Plain Chicken Blog, I was thrilled.  These little finger-food friendly bites were exactly what I was looking for.  We just ate Steph's Sriracha Ranch Chicken last Thursday night, so I knew this recipe would be amazing.  And I was correct.  So many people at the party requested the recipe, I was sharing her blog left and right.  In fact we ran out of the King Cake Bites before everyone even got to try them.  I promised to share them on my own blog so everyone could make them at home.  The flavors remind me of my own  Sopapilla Cheesecake recipe, and using crescent roll dough speeds up the process.  These were so good and fun, I can promise you I'll be making them again and I will not be waiting until Fat Tuesday 2017 to do so!  

King Cake Bites

(Recipe found at Plain Chicken)

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon juice
2 teaspoons cinnamon
2 cans refrigerated crescent roll dough


1 cup powdered sugar
2 tablespoons milk

purple/green/gold sugars

Preheat oven to 350 degrees F.  With a mixer, beat the cream cheese, powdered sugar and lemon juice until smooth.  Place some waxed paper on a cutting board.  Open the cans of crescent dough and separate into 8 rectangles.  Press the perforated seams together to seal the dough.  Sprinkle each rectangle with some of the cinnamon.  Spread the cream cheese mixture down the center of each rectangle.  Fold each rectangle lengthwise into thirds to seal in the filling.  Cut each of these into 4 squares.  Place seam-side down on a parchment covered baking sheet.  Bake approximately 13-15 minutes or until golden brown.  Cool slightly.  Combine the powdered sugar and milk to make a thin glaze.  Spread onto each baked square and sprinkle with colored sugars.  Enjoy the rave reviews!

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 15 minutes

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