Pecan Kringle Sticks Recipes

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

PECAN KRINGLE STICKS

Pecan Kringle Sticks image

This just melts in your mouth, I like the flakiness and that it's not too sweet. cut it at an angle, and serve with other holiday sweets.

Provided by donna clark

Categories Cookies

Time 1h

Number Of Ingredients 9

Ingredients

2 c all purpose flour
1 c cold butter
1 c sour cream
1 egg white
1 tsp vanilla
1/2 c sugar
1 c chopped pecans
1 1/4 c confectioners sugar
2 Tbsp milk

Steps:

1. place flour in a large bowl, cut in butter until crumbly, stir in sour cream, wrap in plastic warp. and refrigerate for 1 1/2 hours. or until easy to handle.
2. in a small bowl, beat egg white, and vanilla on medium speed until soft peeks form. fold in pecans.
3. divide the dough into 4 portions . roll into 12" by 6" rectangle, place on an ungreased baking sheet. spread a fourth of the egg white mixture lengthwise down the center. fold in sides of pastry to meet in the center, repete.
4. bake at 375 for 18-20 minutes or until lightly browned.combine confectioners sugar, and milk mix well, drizzle over warm pastries.

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