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The Easiest Butter-Pecan Kringle Ever Recipe

Kringle looks like it should be really hard to make. And it usually is, which is why most folks buy their kringle from one of the Wisconsin bakeries that specialize in this tender, layered, butter Danish Christmas pastry. This version of kringle is super-easy. And while it's not made in the traditional manner, you'll find it just as tender.—Taste of Home Cooking School

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The Easiest Butter-Pecan Kringle Ever Recipe

Prep: 1 hour Bake: 50 min.

Yield: 20 Servings

60 50 110

Ingredients

FILLING:
1/2 cup butter
1 cup King Arthur Unbleached All-Purpose Flour
1/4 cup cold water
PASTRY:
1 cup water
1/2 cup butter
1 cup King Arthur Unbleached All-Purpose Flour
3 eggs, room temperature
1/8 teaspoon rum extract, optional
TOPPING:
36 caramels
2 cups chopped toasted pecans
GLAZE:
1 cup confectioners' sugar
Pinch salt
2 drops rum extract, optional
1/4 to 1/3 cup heavy whipping cream or milk

Directions

In a small bowl, combine the butter and flour until crumbly. Add water; stir until a soft sticky dough forms. Wet hands and shape dough into a 12-in. x 8-in. oval ring on a greased or parchment-lined baking sheet that is at least 18-in. x 13-in. Flatted the dough to a 1-1/2-in. width.
For pastry, heat water and butter in a saucepan over medium heat until the butter has melted. Transfer to a mixing bowl and immediately add the flour. Beat until well mixed. Beat in the eggs, one at a time, beating well after each addition. Stir in the extract if desired.
Spread the pastry over the dough covering it completely. Bake at 350° for 50-60 minutes or until deep golden brown. Cool completely on baking sheet on a wire rack.
For topping, place caramels in a microwave-safe bowl. Microwave until melted' stir until smooth. Drizzle over the kringle. Sprinkle with pecans.
For glaze, combine sugar, salt, extract if desired and enough cream to make a glaze that will drizzle. Drizzle over kringle. Cut into 2-in. slices. Yield: 20 servings.

Originally published as The Easiest Butter-Pecan Kringle Ever in Taste of Home Cooking School Collection Winter 2009, p36