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
Ingredients
- 2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1 cup sour cream
- filling:
- 1 large egg white
- 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 (the mixture will be crumbly). Wrap and refrigerate dough 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° until lightly browned, 18-22 minutes. Combine confectioners' sugar and milk; drizzle over pastries.
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