New Orleans King Cake<o:p></o:p>
Yield 10 servings<o:p></o:p>
Bake on Flat Baking Stone<o:p></o:p>
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2 packages (8 ounces each) refrigerated Pillsbury Crescent Rolls<o:p></o:p>
1 package (8 ounces) cream cheese, softened<o:p></o:p>
1/3 cup powdered sugar<o:p></o:p>
1 teaspoon vanilla<o:p></o:p>
1 cup pecans, chopped<o:p></o:p>
2 medium Granny Smith apples<o:p></o:p>
1/3 cup sugar<o:p></o:p>
2 teaspoons cinnamon<o:p></o:p>
½ cup powdered sugar<o:p></o:p>
1 Tablespoon milk<o:p></o:p>
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Preheat oven to 350 degrees. In a bowl, mix cream cheese, 1/3 cup powdered sugar and vanilla until well-blended; set aside. Chop pecans and put in a separate bowl. Peel, core, and slice apples. Chop apple slices and add to pecans. Add cinnamon and sugar to apple mixture and mix well.<o:p></o:p>
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Unroll crescent rolls and separate into 16 triangles. Arrange in a circle on the Baking stone. Place larger end of triangle on stone with pointed end hanging off the stone. There should be about a 5 inch circle in the middle of the stone and dough should resemble the sun when complete. Spread cream cheese mixture over the wide ends of the dough. Spoon apple mixture on top of the cream cheese mixture. Take the pointed end of the triangle and bring it over the mound of dough toward the opening in the center. Tuck the pointed end under the wide end of the triangle. Bake for 20-25 minutes at 350 degrees. Dough should be golden brown. Allow cake to cool. After it is cool, hide a small plastic baby under the ring. (According to <st1:City><st1:place>New Orleans</st1:place></st1:City> tradition, the person who gets the baby in their cake, has to bring the king cake to the next party.) Mix remaining powdered sugar with enough milk to make a thin paste. Drizzle over cake. While icing is still damp. Sprinkle with tinted sugars.
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