Almond Coconut Kringles

Directions

• Place flour in a large bowl; cut in cold butter until crumbly. Stir in sour cream. Wrap and refrigerate overnight.
• Preheat oven to 375°. In a small bowl, cream softened butter and brown sugar until light and fluffy. Stir in almonds and coconut.
• Divide dough into 4 portions. On a lightly floured surface, roll 1 portion into a 12x10-in. rectangle. (Keep remaining dough refrigerated until ready to use.) Spread 1 cup filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat with remaining dough and filling. Transfer to 2 ungreased baking sheets. Bake 23-27 minutes or until lightly browned. Remove to wire racks to cool completely.
• Meanwhile, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over pastries.