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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (53g) Recipe makes 8 servings |
||
| Calories 283 | ||
| Calories from Fat 179 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.9g | 30% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 136mg | 5% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 26.3g | 8% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 17.4g | ||
| Protein 2.1g | 4% | |
Easy Danish Kringle
By: NcMysteryShopper
Sep 11, 2005
Serve this nut-filled pastry made with refrigerated pie crust with a compote of fruit for an easy breakfast worthy of company. A kringle is a thin pastry developed over 100 years ago in Denmark. Kringles are hand-rolled from Weinerbrod dough. Many layers of the flaky dough are made, stacked then shaped in an oval. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced. Kringles are still popular items in modern Danish bakeries. Recipe from Dean Phillips, Pillsbury Bake-Off 38 contestant.
SERVES 8
Ingredients
- 1 refrigerated pie crust, softened as directed on box (from 15-oz box)
- 2/3 cup chopped pecans
- 1/3 cup packed brown sugar
- 3 tablespoons butter or margarine, softened (do not use margarine spread)
- water
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 2-3 teaspoons milk
- 3 tablespoons chopped pecans, for top
Directions
1
Heat oven to 375°F2
Remove pie crust from pouch and place flat on ungreased dark baking sheet.3
In a medium mixing bowl, combine pecans, brown sugar and butter. Spread over half of pie crust to within 3/4" of the edge. Brush rim with water and fold pie crust over filling. Move kringle to center of baking sheet. Seal with fork and prick the top.4
Bake 17 to 22 minutes or until golden brown.5
Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth. Drizzle over warm kringle and sprinkle with some pecans.6
Cool completely and cut into wedges.
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- Course > Breakfast
- Course > Desserts
- Main Ingredient > Fruit > Nuts
- Cuisine > European > Scandinavian > Danish
- Preparation > Time to Make > < 30 mins
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Taste/Mood
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Benthe (Danish)
On Jun 5, 2008
Made for ZWT4 European Union Challenge. Since finished piecrust is not available in DK, I made one myself, and added 6 oz of finely chopped pistacios and half an egg white to the filling, and replaced the pecans with almonds. So rich, elegant! My Dad loved this dessert, which I made on Fathers Day. I will make it over and over again! Thanks ncmysteryshopper!
From: Crafty Lady 13
On Jun 27, 2007
Made for ZWT III. Very easy and tasty dessert. I'm going to keep this recipe on file for when unexpected guests drop in. Or for whenever my sweet tooth acts up and I need something to satisfy my urge for sweets. Thanks for the great recipe NcMysteryShopper.
From: Chef PotPie
On Jun 4, 2006
So rich, elegant and easy! My family loved this dessert and I will make it over and over again! Thanks ncmysteryshopper!
From: coconutcream
On Sep 24, 2005
Fantastic! This was so easy to prepare for breakfast and the flavor was wonderful! My family loved the light, flaky pastry and tasty filling! I can't wait to make it again!
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