Boudin King Cake is a rendition of the traditional King Cakes that has gained popularity over the last 10 years or so. Growing up in Louisiana, King Cake is a something a staple in our culture and cuisine, especially leading up to Mardi Gras each year. The tradition started in the 1800’s and traditionally is a cross between a cinnamon roll and coffee cake filled with a sweet filling and topped with a cream cheese icing and purple, gold and green sprinkles. Hidden inside of the King Cake is a tiny plastic baby, which is considered the “prize”. If you find the baby in your slice of King Cake, you have to host the next party and bring the next King Cake.
Some crazy Cajuns apparently decided that they wanted a version of King Cake that was more savory than sweet and invented the Boudin King Cake. Stuffed with boudin and pepper jack cheese and topped with pepper jelly and crispy bacon bits, it is amazing and is so easy to make.
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Boudin King Cake
Course: AppetizersCuisine: CajunDifficulty: Easy4
servings30
minutes40
minutesIngredients
1/2 cup 1/2 red pepper jelly
1 tbsp 1 water
1 lb 1 boudin links
1 (8 oz) pkg 1 pepper jack cheese, cut into planks
2 (8 oz) cans 2 Pillsbury Crescent dough sheets, 1 sheet per can
1 1 egg, beaten for brushing
kosher salt
1/2 cup 1/2 crumbled bacon
1/2 cup 1/2 diced green onion tops
Directions
- Preheat the oven to 350ºF.
- For the glaze, in a saucepan over medium heat, add the red pepper jelly and let cook until it softens and begins to melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.
- Lay out 2 links of boudin, and with a sharp paring knife, slice down the length of the boudin casing. Peel off the casing and discard. Slice halfway into the boudin the full length of the link. Wedge a plank of cheese into the opening at intervals along the boudin. Push down and close up the boudin around the cheese.
- Open a dough sheet package and unroll the sheet. Place the cylinder of cheese-stuffed boudin on the sheet and roll the dough around. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.
- On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.
- Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.
- With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.
- Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot.
Inspired by: Acadiana Table
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