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home > recipes > cakes > three kings cake
2/3 cup skinned hazelnuts, toasted 1-1/2 cups thawed whipped dairy topping 1 pkg. (250 g) cream cheese, softened 1 cup ground almonds 3/4 cup icing sugar 1/4 cup candied citrus peel 1 pkg. (397 g) frozen puff pastry, thawed 1 egg, lightly beaten Preheat oven to 400ºF. Place hazelnuts in food processor; cover. Process, using pulsing action, until hazelnuts are finely ground. Add whipped topping, cream cheese, almonds, icing sugar and citrus peel; cover. Process until well blended. Transfer to bowl; cover. Refrigerate 1 hour. Meanwhile, roll out each block of puff pastry on floured surface to 14-inch square. Cut a 30-cm (12-inch) circle in each square; place on baking sheets. Discard trimmings. Cover pastry circles with plastic wrap. Refrigerate until ready to use. Spoon hazelnut mixture onto centre of 1 of the pastry circles, carefully spread to 1 inch of edge. Brush rim of pastry with egg. Cover with remaining pastry circle. Press edges together to seal. Use a sharp knife or pizza cutter to neatly trim edge of dough. Cut hole in top of dough to allow steam to escape. Brush dough with remaining egg. Bake 35 min. or until golden brown. Cool completely before cutting into wedges to serve. Ready in approximately 2 hours and 55 minutes Variation: Candied citrus peel can be found in the baking section of most grocery stores. If you cannot find it, use the grated peel of 1 orange instead. How to Easily Cut the Pastry Circles Place inverted bowl on pastry. Trace around bowl with small sharp knife to cut out each dough circle. (Top rim of bowl should measure 12 inches in order to get the proper-size pastry circle.)

Three Kings Cake


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(posted January 19, 2009)

2/3 cup skinned hazelnuts, toasted
1-1/2 cups thawed whipped dairy topping
1 pkg. (250
g) cream cheese, softened
1 cup ground almonds
3/4 cup
icing sugar
1/4 cup candied citrus
peel
1 pkg. (397
g) frozen puff
pastry, thawed
1
egg, lightly beaten

Preheat oven to 400ºF.

Place hazelnuts in
food processor; cover.

Process, using pulsing action, until hazelnuts are finely ground. Add whipped topping,
cream cheese, almonds, icing sugar and citrus peel; cover.

Process until well blended.

Transfer to bowl; cover.

Refrigerate 1 hour.

Meanwhile,
roll out each block of puff
pastry on floured surface to 14-inch square.

Cut a 30-cm (12-inch) circle in each square; place on
baking sheets.

Discard trimmings.

Cover
pastry circles with plastic wrap.

Refrigerate until ready to use.

Spoon
hazelnut mixture onto centre of 1 of the pastry circles, carefully spread to 1 inch of edge.

Brush rim of pastry with egg.

Cover with remaining
pastry circle.

Press edges together to seal.

Use a
sharp knife or pizza cutter to neatly trim edge of dough.

Cut hole in top of
dough to allow steam to escape.

Brush dough with remaining egg.

Bake 35 min. or until golden brown.

Cool completely before cutting into wedges to serve.

Ready in approximately 2 hours and 55 minutes

Variation:
Candied citrus
peel can be found in the baking section of most grocery stores.

If you cannot find it, use the grated
peel of 1 orange instead.

How to Easily Cut the
Pastry Circles
Place inverted bowl on
pastry.

Trace around bowl with small
sharp knife to cut out each dough circle. (Top rim of bowl should measure 12 inches in order to get the proper-size pastry circle.)


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