Easy Danish Kringle

Easy Danish Kringle
Staff Writer
Danish Kringle
Pillsbury

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. 

8
Servings
128
Calories Per Serving
Deliver Ingredients

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

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
2g
8%
Carbohydrate, by difference
17g
13%
Protein
2g
4%
Vitamin A, RAE
46µg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
68mg
7%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
39mg
6%
Selenium, Se
2µg
4%
Sodium, Na
76mg
5%
Water
19g
1%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.