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Pecan Kringle Sticks

"My family loves this Kringle's flakiness and that it's not too sweet; it just melts in your mouth. It makes a beautiful presentation on a cookie platter, cut on an angle along with other holiday sweets." –Connie Vjestica, Brookfield, Illinois

24 ServingsPrep: 40 min. + chilling Bake: 20 min.

Ingredients

2 cups all-purpose flour
1 cup cold butter, cubed
1 cup sour cream
FILLING:
1 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. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours
or until easy to handle.
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 four portions. Roll one portion into a 12-in. x
6-in. rectangle; place on an ungreased baking sheet. Spread a fourth
of the egg white mixture lengthwise down the center. Fold in sides
of pastry to meet in the center; pinch seam to seal. Repeat.
Bake at 375° for 18-22 minutes or until lightly browned. Combine

2 of 2

Pecan Kringle Sticks (continued)

Directions (continued)

confectioners' sugar and milk; drizzle over warm pastries. Yield: 4
kringles (6 servings each).

Nutrition Facts: 1 serving equals 201 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 60 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.