I’m reminded of the Chic-Fil-A commercials, “We didn’t invent the chicken, just the chicken sandwich.” I’m kind of feeling the same way about the King Cake Puffs. I didn’t invent the King Cake, just the King Cake Puff.

I’ve spent more hours than I’d like to admit trying to bake the perfect King Cake. I’ve had many trials + many errors. Usually, the culprit is the dough. For whatever reason, the innermost part of the cake never completely bakes. It ends up with a soggy center + worse of all – the delicious cream cheese filling has gone to waste. Ugh.

Then one day I was perusing Pinterest + I saw this recipe for a Vanilla Cream Puff Pastry + a light blub went off. I should try that with my favorite King Cake Dough Recipe.

And so I did.

And it was delicious.

Maybe it could be called a danish. I don’t know – I’m sticking with King Cake Puff. Here’s how it came together.

1. As mentioned above, I used this recipe for the dough, only I cut the recipe in half.

2. After the dough rises for one hour, roll it out into a long rectangle. Mine was about 12 x 24 inches. Use a pizza cutter to cut three rows + 7 columns. Use a pastry cutter to cut circles out of two rows of dough.

3. Apply an egg wash to the square pastry, then stack with a square that has a hole cut from it.

4. Repeat egg wash + second holey square.

5. Allow dough to rise for an additional 30 minutes.

6. Again, use this recipe for a cream cheese filling. Add a 1.5 Tbsp scoop of the cream cheese filling inside each puff.

7. Bake in a preheated 375° oven for 14 minutes + voila!

8. Top with icing + sprinkles. You’re all set! (I used this recipe for icing, only I substitute cream for the milk.)

Laissez le bon temps rouler! Happy Mardi Gras!

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