Serve this nut-filled pastry made with refrigerated pie crust with a compote of fruit for an easy breakfast worthy of company. A kringle is a thin pastry developed over 100 years ago in Denmark. Kringles are hand-rolled from Weinerbrod dough. Many layers of the flaky dough are made, stacked then shaped in an oval. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced. Kringles are still popular items in modern Danish bakeries. Recipe from Dean Phillips, Pillsbury Bake-Off 38 contestant.
- 1 refrigerated pie crust, softened as directed on box (from 15-oz box)
- 2⁄3 cup chopped pecans
- 1⁄3 cup packed brown sugar
- 3 tablespoons butter (do not use margarine spread) or 3 tablespoons margarine, softened (do not use margarine spread)
- 1⁄2 cup powdered sugar
- 1⁄4 teaspoon vanilla
- 2 -3 teaspoons milk
- 3 tablespoons chopped pecans, for top
- Heat oven to 375°F
- Remove pie crust from pouch and place flat on ungreased dark baking sheet.
- In a medium mixing bowl, combine pecans, brown sugar and butter. Spread over half of pie crust to within 3/4" of the edge. Brush rim with water and fold pie crust over filling. Move kringle to center of baking sheet. Seal with fork and prick the top.
- Bake 17 to 22 minutes or until golden brown.
- Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth. Drizzle over warm kringle and sprinkle with some pecans.
- Cool completely and cut into wedges.