Pecan Kringle Sticks

Total Time Prep: 40 min. + chilling Bake: 20 min.

Yield 4 kringles (6 servings each)

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.

Nutrition Facts

1 piece: 201 calories, 13g fat (6g saturated fat), 27mg cholesterol, 60mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.

Recipe Creator