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"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
This recipe is:
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Nutritional 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.
Originally published as Pecan Kringle Sticks in Taste of Home December/January 2011, p97
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Reviewed on Feb. 17, 2012 by ltcape
I thought there was never going to be enough filling, and the dough tasted nasty to me because I do not like sour cream. Wow - the finished bars are perfect and the flakiest dough I've ever made from scratch. Forget "drizzling" icing. I just spread it all on and it made them glossy and yummy.
Reviewed on Jan. 18, 2012 by maggie do
Next time I try this, I am going to cut down a little bit on the butter. Very good!
Reviewed on Dec. 31, 2011 by conradsil
This Recipe is fairly easy and the dough come out easy to roll and very flaky. The whipped egg whites looked weird, but tasted good. To fix the opening up problem others had....after rolling out the dough, spread filling down the middle and then make slanted cuts on each side \\ // like so, then starting from the bottom, alternate folding upwards to create a braided look. Fold the ends under. This seemed to "seal" it enough for mine and made the kringles beautiful. Gave them away at Christmas and New years! Everyone raved.
Reviewed on Oct. 30, 2011 by tiggrpls3
I haven't made this recipe yet, but I tasted it at a church function and it was so good I had to track down the woman who made it so I could get the recipe.
Reviewed on Sep. 15, 2011 by mvorous
I made these for Christmas last year and they were gone within a day....the were amazing....I agree that I would pinch the top shut because I had a lot of the filling showing when they were done baking.
Reviewed on Apr. 20, 2011 by csnoble
I agree about the pinching of the dough on top. (Next time!!) Otherwise I have to say this was SO very delicious and will definitely make it again!! Yum!!
Reviewed on Feb. 09, 2011 by mommyinontario
this is absolutely delicous!!just one thing -when folding the dough to the center after u put the filling in gotta over lap and pinch the dough together mine opened up alot while baking but wow its good!!
Reviewed on Jan. 22, 2011 by cogmom63
Made this again, this time substituting cream cheese for the egg white. Mixed the cream cheese with 1/2 a cup of sugar and spread it on the dough. Sprinkled it with pecans and drizzled with caramel before folding it over. The dough is the best so I wouldn't change a thing about it. Still a keeper!
Reviewed on Dec. 25, 2010 by kdguilbert
Beautiful cookie that's delicious, too!
Reviewed on Dec. 21, 2010 by liannc1
The dough taste fine and is flaky but the filling is lacking. Just meringue with nuts. The top opened in the oven so the presentation does not look anything like the picture. Not a keeper.
Reviewed on Dec. 14, 2010 by Spiritowl
I made this 12/11/10. I had trouble because the recipe didn't say when or where to put in the milk and confectioners sugar. It didn't come out very well. Once I get it figured out, I will review this again.
Reviewed on Dec. 11, 2010 by cogmom63
This recipe is so good! It was very easy and except for the chilling time on the dough, which was to be expected, went together quickly. It is a keeper.
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