16 ratings

Easy Danish Kringle

An easy take on a Midwestern classic
Danish Kringle

Danish Kringle

This Scandinavian pastry comes in all shapes and sizes, and can vary in filling, too. This recipe, which won Pillsbury's Bake-Off in 1994, creates a salty and sweet combination with chopped pecans and brown sugar, and a refrigerated pie crust makes it easy as ever to create. 


  • 1 package refrigerated pie crusts, softened, such as Pillsbury
  • 2/3 Cups chopped pecans, plus more for garnish
  • 1/3 Cup packed brown sugar
  • 3 Tablespoons butter or margarine, softened
  • 1/2 Cup powdered sugar
  • 1/4 Teaspoon vanilla extract
  • 2-3 Teaspoons milk


Heat oven to 375 degrees. Remove a pie crust from the pouch and place flat on an ungreased large cookie sheet.

In medium bowl, mix 2/3 cup pecans, the brown sugar, and the butter together. Sprinkle over half of the pie crust to within ¾ inch of the edge. Brush the edge with a little water and fold the pie crust over the filling. Move the kringle to the center of the cookie sheet and press the edges with a fork to seal. Prick the top of the pie crust with the fork as well. Baked for 17-22 minutes, or until golden brown. Cool for 5 minutes before serving. 

For the icing, mix together the powdered sugar, vanilla, and enough milk to make a smooth icing or until a desired drizzling consistency has been reached. Drizzle over the warm kringle. Sprinkle with chopped pecans. Cool completely, about 30 minutes. Cut into wedges.