Three Kings Cake

• 2/3 cup skinned hazelnuts, toasted
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 1 pkg. (250 g) Philadelphia Brick 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

1. Preheat oven to 400 degrees F. Place hazelnuts in food processor; cover.
2. Process, using pulsing action, until hazelnuts are finely ground.
3. Add whipped topping, cream cheese, almonds, icing sugar and citrus peel; cover.
4. Process until well blended.
5. Transfer to bowl; cover.
6. Refrigerate 1 hour.
7. Meanwhile, roll out each block of puff pastry on floured surface to 14-inch square.
8. Cut a 30-cm (12-inch) circle in each square; place on baking sheets.
9. Discard trimmings.
10. Cover pastry circles with plastic wrap.
11. Refrigerate until ready to use.
12. Spoon hazelnut mixture onto centre of 1 of the pastry circles, carefully spread to 1 inch of edge.
13. Brush rim of pastry with egg.
14. Cover with remaining pastry circle.
15. Press edges together to seal.
16. Use a sharp knife or pizza cutter to neatly trim edge of dough.
17. Cut hole in top of dough to allow steam to escape.
18. Brush dough with remaining egg.
19. Bake 35 min.
20. or until golden brown.
21. Cool completely before cutting into wedges to serve.

hazelnuts, topping, cream cheese, ground almonds, icing sugar, candied citrus, pastry, egg

Taken from www.kraftrecipes.com/recipes/three-kings-cake-107625.aspx (may not work)