Pecan Kringle Recipes

Steps:

• 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.

Steps:

• For the Topping:
• For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
• In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
• Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
• Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
• Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
• Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
• Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
• Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
• Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
• Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
• In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.

Steps:

• Divide butter in half and spread each half on waxed paper to an 8x8 inch square.
• Chill.
• Dissolve yeast in warm water.
• Add lukewarm milk, sugar, salt, lemon extract and egg, mixing well.
• Add flour and mix until smooth.
• Roll dough on well floured board to an 12x8 inch rectangle.
• Place one piece of chilled butter on two thirds of dough.
• Fold uncovered third of dough over the middle third, then fold the remaining third over top.
• Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
• Wrap in waxed paper and refrigerate 30 minutes.
• Roll dough again to an 8x12 inch rectangle.
• Add chilled butter and fold the same way.
• This makes 18 layers.
• Refrigerate 2 hours.
• Cut dough into 2 equal pieces.
• Lightly roll one piece at a time, until piece is about 20x6 inches.
• Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
• Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
• Seal well.
• Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
• Flatten dough with hands.
• Cover kringle for 1 hour at 70 degrees.
• Bake at 350 degrees for 25-30 minutes or until golden brown.
• Cool, then ice with a mixture of powdered sugar and water.

Steps:

• 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., 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. , 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. , 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.

Steps:

• In a food processor, process brown sugar, pecans, and salt until pecans are coarsely ground; add butter and pulse until mixture resembles coarse meal; transfer to a bowl.
• Prepare the dough by adding flour, sugar, yeast, salt, butter and shortening to the food processor; pulse until mixture resembles a coarse meal; transfer to another bowl.
• Stir in sour cream so that it forms a dough.
• Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
• Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
• Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
• Cover half the dough (lengthwise) with half the filling, then fold over and pinch edges to seal; shape into an oval by inserting ends into each other and pinching to seal.
• Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
• Repeat with other half.
• Preheat oven to 350 degrees F; brush each danish with the egg and bake until golden brown, about 40 to 50 minutes, rotating pans halfway through baking.
• Cool 30 minutes.
• Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
• Drizzle glaze over danish and let set for 10 minutes.
• Serve warm or room temperature.
• Store in an airtight container up to 2 days.

Steps:

• For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
• Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
• Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
• Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
• Bake 15 to 20 minutes or until pastry is golden brown.
• For icing, whisk together all ingredients, adding additional cream if necessary.
• Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter 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 for 2 hours or overnight., Punch dough down. Turn onto a well-floured surface; divide in half. Refrigerate one portion. Roll remaining portion into an 18x6-in. rectangle. In a small bowl, beat egg white until stiff peaks form; brush half down the center of rectangle. Combine filling ingredients; sprinkle half over egg white. , Fold long 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 horseshoe; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 35 minutes. , Bake at 400° for 18-22 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. For glaze, combine the confectioners' sugar, water and vanilla; spread over kringles. Sprinkle with pecans.