I adapted my almond frangipane filling and puff pastry dough to create this traditional and easy French king cake. I love Randazzo’s but this is a sophisticated and yummy alternative to the New Orleans style king cake tradition.
Ingredients:
½ cup almonds
1/3 cup sugar
Pinch salt
2 eggs
1 teaspoon vanilla
Few drops almond extract
½ cup unsalted butter room temp
2 tablespoons flour
½ teaspoon baking powder
2 sheets Pepperidge Farm Puff Pastry, thawed
Egg wash- 1 egg beaten lightly with
¼ cup water
Directions:
In food processor, grind almonds. Add sugar, eggs, vanilla and almond extract and process until blended lightly. Then add butter, flour and baking powder and process to make a smooth paste for about 10 seconds. Place one sheet of puff pastry on cookie sheet. Spread mixture evenly over puff pastry leaving a 1” margin around the perimeter. Paint the perimeter with the egg wash. Place second sheet of pastry on top and carefully seal the edges with a fork, egg wash top of cake. Make sure that the pastry is sealed well and that there are no holes or all of the filling will leak out during baking. At this point you can bake the cake or freeze and bake later. I think that it is better to get the dough really cold and freeze again before baking. I also make at least 2 at a time… the recipe doubles well. Place frozen king cake in a preheated 400 F oven and bake for 25-30 minutes. When cooled dust with powdered sugar. Bon Appetit!
