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Pecan Kringles

Total Time

Prep: 30 min. + chilling Bake: 15 min. + cooling


2 kringles (12 servings each)

This is a recipe I have had for over 50 years! It is a favorite of my friends and family so I make them as gifts to give.—Betty B. Claycomb, Alverton, Pennsylvania
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  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1 large egg, separated
  • 1 cup finely chopped pecans
  • 1 cup packed brown sugar
  • ICING:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk


  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate overnight.
  2. Punch dough down. Turn onto a well-floured surface; divide in half. Return one portion to the refrigerator. Roll remaining portion into an 18x6-in. rectangle. Beat egg white until stiff peaks form; brush half down the center of rectangle. Combine pecans and brown sugar; sprinkle half over dough.
  3. Fold sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a U-shape; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.

Nutrition Facts

1 slice: 193 calories, 8g fat (2g saturated fat), 9mg cholesterol, 59mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 2g protein.

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