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Pecan Kringle Sticks Recipe
Pecan Kringle Sticks Recipe photo by Taste of Home
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Pecan Kringle Sticks Recipe

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4.5 13 12
Publisher Photo
"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
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup sour cream
  • FILLING:
  • 1 large 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

Nutritional Facts

201 calories: 1 slice, 13g fat (6g saturated fat), 27mg cholesterol, 60mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 18-22 minutes or until lightly browned. Combine confectioners' sugar and milk; drizzle over warm pastries. Yield: 4 kringles (6 servings each).
Originally published as Pecan Kringle Sticks in Taste of Home December/January 2011, p97


Reviews for Pecan Kringle Sticks

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
talon49
Reviewed Oct. 9, 2013

"First time making a Kringle & followed the recipe to a T. Easy to make, dough is excellent to work with. Delicious, would not change a thing."

MY REVIEW
ltcape
Reviewed Feb. 17, 2012

"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."

MY REVIEW
maggie do
Reviewed Jan. 18, 2012

"Next time I try this, I am going to cut down a little bit on the butter. Very good!"

MY REVIEW
conradsil
Reviewed Dec. 31, 2011

"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."

MY REVIEW
tiggrpls3
Reviewed Oct. 30, 2011

"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."

MY REVIEW
mvorous
Reviewed Sep. 15, 2011

"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."

MY REVIEW
csnoble
Reviewed Apr. 20, 2011

"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!!"

MY REVIEW
mommyinontario
Reviewed Feb. 9, 2011

"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!!"

MY REVIEW
cogmom63
Reviewed Jan. 22, 2011

"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!"

MY REVIEW
kdguilbert
Reviewed Dec. 25, 2010

"Beautiful cookie that's delicious, too!"

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