April 9, 2013
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.
Ingredients
- 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
Directions
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.
Nutritional Facts
Servings8
Calories Per Serving231
Total Fat12g18%
Sugar16gN/A
Saturated6g28%
Cholesterol12mg4%
Protein1g1.9%
Carbs31g10%
Vitamin A37µg4%
Vitamin D0.1µgN/A
Vitamin E0.1mg0.7%
Vitamin K0.4µg0.5%
Calcium14mg1%
Fiber0.5g2.1%
Folate (food)2µgN/A
Folate equivalent (total)11µg3%
Folic acid5µgN/A
Iron0.4mg2%
Magnesium3mg1%
Monounsaturated4gN/A
Niacin (B3)0.3mg1.7%
Phosphorus16mg2%
Polyunsaturated1gN/A
Potassium37mg1%
Sodium121mg5%
Sugars, added16gN/A
Trans0.2gN/A
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