Pecan Kringles Recipes

PECAN KRINGLE STICKS

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.

CARAMEL PECAN KRINGLE

Steps:

• 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 1/2 of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with 1/3 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 and drizzle icing over top. Sprinkle with remaining pecans.
• Cool completely. Slice and serve.

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

DANISH KRINGLE RECIPE

Steps:

• Combine the flours, sugar, salt and yeast in a mixing bowl and stir together. Next, add this mixture to a food processor. Add the butter and pulse-process a dozen times or so. You'll want the chunks of butter to be chopped to half-sized pieces.
• Combine the egg and milk into a large mixing bowl and briefly stir together with a table fork or whisk if you have one. Add the dry ingredients to the egg mixture and stir together without over-mixing. Briefly knead the dough by hand then place on a hard, clean work surface. Gently pat the dough into a square or rectangle shape and wrap and seal with kitchen wrap. Chill in the fridge for 6 48 hours.
• On a hard, clean, and lightly-dusted work surface, use a rolling pin and form the dough into a rectangle, about 9 x 15 inches in size. Take the short ends of the dough and fold in toward the center (using about one third of the dough on each end.) Turn the rolled and folded dough by 90 degrees and repeat this process using the same dimensions. Use kitchen wrap to wrap and chill for 30 minutes.
• Repeat the above step 1 more time. Now you have the option of using the dough, storing it in the fridge for 48 hours (wrapped and sealed,) or freezing it for up to 3 months.

PECAN KRINGLES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a well-floured surface; divide in half. Return one portion to the refrigerator. Roll remaining portion into an 18x6-in. rectangle. Beat egg white until stiff peaks form; brush half down the center of rectangle. Combine pecans and brown sugar; sprinkle half over dough. , Fold sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a U-shape; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.

PECAN KRINGLE

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.