Best 2 The Easiest Butter Pecan Kringle Ever Recipes

Indulge in the delightful flavors of a classic Danish pastry with our comprehensive guide to making the easiest butter pecan kringle. This delectable treat, pronounced "Kring-gel", is characterized by its golden-brown crust, flaky layers, and a sweet, nutty filling. Perfect for special occasions or as a delightful everyday indulgence, our collection of recipes offers a variety of options to suit your taste and skill level. Whether you prefer a traditional filling or a more adventurous combination, we have you covered. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones enticed.

Let's cook with our recipes!

PECAN KRINGLE STICKS

Pecan Kringle Sticks image

My family loves that the kringle is flaky and not too sweet-it just melts in your mouth. This makes a beautiful presentation on a cookie platter along with other holiday sweets. -Connie Vjestica, Brookfield, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 4 kringles (6 servings each).

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup cold butter, cubed
1 cup sour cream
FILLING:
1 large egg white, room temperature
1 teaspoon vanilla extract
1/2 cup sugar
1 cup chopped pecans
ICING:
1-1/4 cups confectioners' sugar
2 tablespoons 2% milk

Steps:

Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Shape into a disk (mixture will be crumbly). Wrap and refrigerate overnight., In a small bowl, beat egg white and vanilla on medium speed until soft peaks form. Gradually beat in sugar on high until stiff peaks form. Fold in pecans., Divide dough into 4 portions. Roll 1 portion into a 12x6-in. rectangle; place on an ungreased rimmed baking sheet (keep remaining dough refrigerated). Spread a fourth of the filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat with remaining dough and filling., Bake at 375° for 18-22 minutes or until lightly browned. Combine confectioners' sugar and milk; drizzle over warm pastries.

Nutrition Facts : Calories 201 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN KRINGLE

Pecan Kringle image

A lovely danish usually made for special occasions since it does take a lot of time to make (chilling). This recipe comes from "Cooks Country" magazine.

Provided by threeovens

Categories Breads

Time P1DT50m

Yield 2 danish rings, 16 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup light brown sugar, packed
1 cup pecans, toasted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons butter, cut into 1/2 inch pieces and chilled
4 cups flour
2 tablespoons confectioners' sugar
2 1/4 teaspoons instant yeast or 2 1/4 teaspoons fast rising yeast
3/4 teaspoon salt
16 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
4 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled
2 cups sour cream
1 large egg, slightly beaten
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

In a food processor, process brown sugar, pecans, and salt until pecans are coarsely ground; add butter and pulse until mixture resembles coarse meal; transfer to a bowl.
Prepare the dough by adding flour, sugar, yeast, salt, butter and shortening to the food processor; pulse until mixture resembles a coarse meal; transfer to another bowl.
Stir in sour cream so that it forms a dough.
Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
Cover half the dough (lengthwise) with half the filling, then fold over and pinch edges to seal; shape into an oval by inserting ends into each other and pinching to seal.
Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
Repeat with other half.
Preheat oven to 350 degrees F; brush each danish with the egg and bake until golden brown, about 40 to 50 minutes, rotating pans halfway through baking.
Cool 30 minutes.
Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
Drizzle glaze over danish and let set for 10 minutes.
Serve warm or room temperature.
Store in an airtight container up to 2 days.

Nutrition Facts : Calories 457.8, Fat 29.2, SaturatedFat 14.4, Cholesterol 64.3, Sodium 174.8, Carbohydrate 44.9, Fiber 1.6, Sugar 18.7, Protein 5.6

Tips:

Use a good quality puff pastry dough. This will make a big difference in the final product. If you can, make your own puff pastry dough. It's not as difficult as you might think, and it's definitely worth the effort.
Don't overwork the dough. Overworking the dough will make it tough. Be gentle when rolling it out and folding it.
Chill the dough before baking. This will help the dough to rise properly and prevent it from spreading too much.
Use a sharp knife to cut the dough. A dull knife will tear the dough and make it difficult to get a clean cut.
Brush the dough with egg wash before baking. This will give the kringle a beautiful golden brown color.
Bake the kringle until it is golden brown and puffed up. Keep an eye on it so that it doesn't overcook.
Let the kringle cool slightly before glazing it. This will help the glaze to set properly.
Enjoy the kringle warm or at room temperature. It's delicious either way!

Conclusion:

The Easiest Butter Pecan Kringle Ever is a delicious and impressive pastry that is perfect for any occasion. It's easy to make, even for beginners, and it's sure to be a hit with everyone who tries it. So what are you waiting for? Give this recipe a try today!