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Pecan Kringle Sticks

 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.


  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup sour cream
  • 1 egg white
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup sugar
  • 1 cup chopped pecans
  • ICING:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons 2% milk


  • 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).
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.