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Easy Danish Kringle
in Diana's Recipe Book
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1 refrigerated pie crust (from 15-oz. pkg.), softened as directed on package
2/3 cup chopped pecans
1/3 cup firmly packed brown sugar
3 tablespoons butter or margarine, softened (do not use margarine spread)
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk
3 tablespoons chopped pecans, if desired
Preheat oven to 375° F (190°C) . Remove crust from pouch; place on large ungreased cookie sheet. Press out fold lines.
In medium bowl, combine 2/3 cup pecans, brown sugar and butter; mix well. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move kringle to center of cookie sheet. Press edges with fork to seal. Prick top with fork.
Bake at 375° F (190°C) for 17 to 22 minutes or until golden brown. Cool 5 minutes.
In small bowl, combine powdered sugar, vanilla and enough milk for desired drizzling consistency; blend until smooth. Drizzle icing over kringle. Sprinkle with 3 tablespoons pecans. Cool 30 minutes or until completely cooled. Cut into wedges.
Makes 8 servings.
Makes 8 servings
Facts per Serving
Calories: 310 Fat: 20g Carbohydrates: 31g
Cholesterol: 20mg Sodium: 190mg Protein: 2g
Fiber: 1g % Cal. from Fat: 58% % Cal. from Carbs: 40%
Photograph taken by Diana Baker Woodall© 2003
|Date: September 1, 2003|