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Pecan Kringle Sticks

My family loves that the kringle is flaky and not too sweet—it just melts in your mouth. This makes a beautiful presentation on a cookie platter along with other holiday sweets. —Connie Vjestica, Brookfield, Illinois
  • Total Time
    Prep: 40 min. + chilling Bake: 20 min.
  • Makes
    4 kringles (6 servings each)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup sour cream
  • FILLING:
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 cup chopped pecans
  • ICING:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons 2% milk

Directions

  • Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Shape into a disk (mixture will be crumbly). Wrap and refrigerate overnight.
  • In a small bowl, beat egg white and vanilla on medium speed until soft peaks form. Gradually beat in sugar on high until stiff peaks form. Fold in pecans.
  • Divide dough into 4 portions. Roll 1 portion into a 12x6-in. rectangle; place on an ungreased rimmed baking sheet (keep remaining dough refrigerated). Spread a fourth of the filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat with remaining dough and filling.
  • Bake at 375° for 18-22 minutes or until lightly browned. Combine confectioners' sugar and milk; drizzle over warm pastries.
Nutrition Facts
1 slice: 201 calories, 13g fat (6g saturated fat), 27mg cholesterol, 60mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.
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