PECAN KRINGLE STICKS
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
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.
KRINGLE
A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling. This one, which is adapted from "Midwest Made: Big, Bold Baking from the Heartland" by Shauna Sever, is rich with almond paste. While kringles are best served within a day or two of baking, they can also be frozen. Just wait to ice them after defrosting, otherwise the icing gets a little sticky.
Provided by Melissa Clark
Categories brunch, snack, pastries, dessert
Time 2h
Yield 2 (10-inch) kringles (about 12 servings)
Number Of Ingredients 17
Steps:
- Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half.
- In a medium bowl, whisk together milk and egg. Scrape flour mixture into the bowl and use a flexible spatula to stir together until nearly all the flour is moistened. Use your hand to quickly knead the dough to bring it together. Transfer dough to a work surface, pat into a rectangle, and wrap with plastic wrap. Refrigerate for at least 4 hours and up to 2 days.
- On a lightly floured surface, roll chilled dough into a roughly 8-by-15-inch rectangle. Fold the two short sides of the rectangle toward the center, folding the rectangle into thirds, like a letter. Rotate dough 90 degrees, then roll out again into a 8-by-15-inch rectangle; fold into thirds again. Wrap dough in plastic wrap and chill for at least 20 minutes.
- Roll the dough out into a roughly 8-by-15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes two more times. At this point, wrapped dough can be kept in the refrigerator up to 3 days, or freezer for 2 months.
- Prepare the filling: In the bowl of an electric mixer, combine almond paste, butter, confectioners' sugar, 2 tablespoons of the egg whites and the salt. Beat to combine, then beat in lemon juice, adding more to taste, if you like.
- Line two rimmed sheet pans with parchment paper. Unwrap the dough and cut in half.
- On a lightly floured work surface, roll each half into a 6-by-24-inch rectangle. Spread 1/2-cup filling on each in an even strip down the center (about 2 1/2-inches wide).
- Fold one long side over the filling, leaving the remaining third of the dough exposed. Use a pastry brush to the open border of dough with reserved egg whites on both the long side and two short ends. Fold the second long side over the first; pinch and press the seam tightly along the length and at both short ends, sinking your fingertips into the pastry to create a tight seal.
- Remeasure dough to make sure it's at least 24 inches long; if necessary, stretch it back out. Form into an oval, then tuck one end into the other. Pinch and press the seam together, then transfer oval to prepared sheet pans and flip over so it's seam-side down. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise in a warm spot for 30 to 45 minutes, or until slightly puffy.
- When ready to bake, heat oven to 375 degrees. Brush pastry with more egg white, then bake until golden, about 25 minutes, rotating sheet pans from front to back and top to bottom halfway through.
- As soon as the pastries come out of the oven (and the pastries are piping hot!), do something that seems a little crazy: Compress each pastry slightly by using the sheet pan with the other pastry on it, setting the sheet pan on top of the pastry and pressing gently to eliminate the air pocket between the pastry and filling. Transfer the sheet pans to wire racks and allow pastries to cool completely.
- Prepare the icing: In a small bowl, whisk together confectioners' sugar, vanilla, fine sea salt and 4 teaspoons water. Spread icing over tops of the kringles. Let icing dry before slicing and serving.
PECAN KRINGLE
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
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
DANISH KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
CARAMEL PECAN KRINGLE
Make and share this Caramel Pecan Kringle recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
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 half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 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; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.
Nutrition Facts : Calories 298.4, Fat 22.1, SaturatedFat 4.2, Cholesterol 2.1, Sodium 96.6, Carbohydrate 23.3, Fiber 1.8, Sugar 8.1, Protein 3.5
PECAN KRINGLE STICKS
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
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.
More about "pecan kringle recipes"
DANISH PECAN KRINGLE RING - SEASON & THYME
From seasonandthyme.com
5/5 (3)Total Time 6 hrs 15 minsCategory DessertCalories 373 per serving
- Begin by taking your softened butter and spreading it on wax paper in an 8x8 inch square. Make sure it is an even layer. Place in the fridge and allow to firm up, about 20 minutes.
- While the butter is in the fridge, begin to prepare your dough. In a mixing bowl, dissolve yeast in warm water. Add in sugar, salt, milk, and egg. Stir to combine. Sift in flour and mix until everything comes together in a smooth ball.
- Roll out dough to be 12x8. Place 8x8 square of butter down on one edge and gently peel back wax paper. Fold the uncovered 4 inches over half of the buttered section, and then fold the remaining buttered third over the top (think trifold brochure). Fold it twice more, until it resembles a small square.
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- Remove pie crusts from pouches and roll out flat onto greased or parchment lined cookie sheet.
- In medium bowl, mix 1 cup of chopped pecans, brown sugar, and butter. Sprinkle over each pie crust 1/2 way, leaving 1 inch around edge to crimp. Brush the 1 inch edge with water. Fold pie crust over filling, pressing edge with a fork crimping to seal. Prick the top with a fork.
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