Cajun Kringle Kingcake
3/4-1 cup caramel apple dip, Marzetti brand
1 cup pecans, divided
1 sheet puff pastry, divided
1/2 cup confectioners' sugar
1 tablespoon cream or 1 tablespoon milk
1/4 teaspoon vanilla extract
1 pinch salt
For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15 to 20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding additional cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve