Pistachio Cream Cheese King Cake
Serves 15
30 mins prep
30 mins cook
600 mins resting
660 mins total
Pistachio vanilla cream and tangy cream cheese fill this green, nontraditional New Orleans Mardi Gras King Cake.
Dough
Pistachio vanilla filling
Cream cheese filling
Glaze
Garnish
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Do Ahead
Prepare dough according to directions. Bayou Saint Cake’s recipe calls for an overnight proof so prepare for that, if required.
Prepare the pistachio filling
In the bowl of a stand mixer with the paddle attachment, or in a bowl with hand mixers, cream together the butter and sugar for about three minutes, wiping down the bowl halfway through.
Add the ground pistachios, flour, vanilla bean paste and nilla wafer crumbs. Beat until combined. Add the pistachio extract, if using, and mix.
Prepare the cream cheese filling
Beat the cream cheese on high for 3-4 minutes until completely smooth. Add the granulated sugar and sprinkle in the flour. Beat until combined.
Fill the dough
Split the dough in half and roll out according to the dough recipe’s instructions. Spread half of the pistachio filling on one half of the dough. Spread half of the cream cheese filling over the top of the pistachio filling.
Repeat with the other half of the dough and filling.
Bake and decorate
Proof and bake according to the dough recipe’s instructions.
Prepare the glaze according to the glaze recipe’s instructions.
Once cooled, pour the glaze over the cake. Sprinkle pistachios and sanding sugar around the top of the cake. Place the baby in the cake, if using.
Slice and enjoy!
