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This King Cake Pecan Praline Puff Pastry is a show stopper! Glittery and gorgeous in traditional colors of purple, gold, and green, this puff pastry replicates the look and flavors of a traditional Mardi Gras King Cake, but is ready to eat in 35 minutes or less!
Puff pastry is my jam.
It is also delicious filled with jam, but today we’re making a Mardi Gras King Cake filled with a rich, toasty, and buttery pecan praline crumble and the components of a good ‘ole cheese danish.
Is your tummy grumbling yet?
So peep this: Did y’all know Mardi Gras King Cake originated in celebration of the coming of the 3 Wise Men and the birth of Jesus Christ?
What, what, what?!?!? How did I not know this?!?
Mardi Gras King Cake
The tradition of King Cake is said to have started in France around the 12th century and eventually made its way down to New Orleans. The custom begins the “Twelve Days of Christmas” on Christmas Eve and continues until January 6th to “King’s Night” or “Epiphany” when Jesus first met the 3 Wise Men. Then Carnival and King Cake season officially begins and ends on Mardi Gras (aka Fat Tuesday), the day before the start of Lent.
Traditional Mardi Gras King Cake is a sweet yeasted dough filled with cinnamon sugar and shaped into a circular cake to represent the route the 3 wise men traveled to meet King Jesus. It’s then sprinkled in royal colors of purple, gold, and green and represents justice, faith, and power. Tradition also includes a plastic baby, coin, or pecan hidden in the dough and whoever finds it becomes King for a day and the host of the following year’s celebrations.
How cra-zay is that?!? I’ve never heard that in my life. Especially considering how risque Mardi Gras has become!
Get togethers to celebrate the birth of Jesus is totes my kind of party, and I went ahead and took the liberty of a few shortcuts so we could save time and energy and feed our faces this incredible pecan praline puff pastry pronto. I also skipped the component of the hidden trinket because I don’t want my rambunctious preschooler to choke on it, but this king cake is filled will a boat load of pecans so everybody wins!
King Cake Pecan Praline Puff Pastry
Store bought puff pastry is the way to go here because the remaining ingredients are homemade and are where the flavors fly. The main two tricks to this king cake recipe are with the toasting of the pecans and the braiding of the puff pastry.
The pecans need to be toasted before going into the filling because it brings out their natural flavors. To toast, spread the pecans out on a baking sheet and pop into a preheated oven. While they’re toasting, make the cream cheese filling so you can keep an eye on the pecans ensuring they won’t burn. Toast the pecans for 3-4 minutes or until you can smell them cooking. The second you smell their toasty aroma, pull them from the oven, and set aside to cool.
The braiding of the puff pastry is so incredibly simple. Cut diagonal lines along both sides of the pastry, starting a half an inch or so from the filling, then fold in each strip one at a time alternating between right and left.
That’s it! See? Super simple. Just as I promised.
King Cake Pecan Praline Puff Pastry
Mardi Gras King Cake Pecan Praline Puff Pastry
For the Pecan Praline Puff Pastry:
For the Cream Cheese Filling:
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tbsp + 1 tsp heavy cream or half and half
- 1/2 tsp pure vanilla extract
For the King Cake Pecan Praline Puff Pastry:
- Once cooled, chop pecans then add to a large bowl with brown sugar, butter, vanilla, cinnamon, and sea salt. Squish or stir together until well mixed and crumbly. In a separate bowl, beat cream cheese, sugar, and vanilla with a hand mixer until smooth.
- Unfold puff pastry sheet over a workspace lined w/ parchment paper. Roll in one direction until it’s roughly 12ish”x17”ish in shape.
- Spread the cream cheese filling down the middle of the puff pastry, leaving ¾” from the top and bottom. Crumble the pecan praline mixture over the cream cheese filling.
- Starting ½” from the filling, cut 8 diagonal 1” strips equal in size along each side of the puff pastry. Fold down the top of the dough and pinch down the corners to seal. Fold in the side strips and form a braid by alternating between left and right. Fold up the bottom flap and pinch the sides to seal. Transfer to a baking sheet. NOTE: Hide the baby or token in the cake before braiding.
- In a small bowl, beat together the egg and 1 tbsp water. Brush the egg wash over the top of the puff pastry and bake for 20-25 minutes or until golden brown. Once baked, remove from oven and allow to cool to room temperature so the glaze won’t melt off and soak into the puff pastry.
- To make the glaze, whisk together the powdered sugar, heavy cream, and vanilla until smooth. Drizzle over the top of the pecan praline puff pastry then sprinkle w/ purple, yellow, and green sanding sugars to garnish.
- Slice, serve, and enjoy!