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Pecan Kringle Sticks

My family loves that the kringle is flaky and not too sweet—it just melts in your mouth. This makes a beautiful presentation on a cookie platter along with other holiday sweets. —Connie Vjestica, Brookfield, Illinois
  • Total Time
    Prep: 40 min. + chilling Bake: 20 min.
  • Makes
    4 kringles (6 servings each)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup sour cream
  • FILLING:
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 cup chopped pecans
  • ICING:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons 2% milk

Directions

  • Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Shape into a disk (mixture will be crumbly). Wrap and refrigerate overnight.
  • 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 4 portions. Roll 1 portion into a 12x6-in. rectangle; place on an ungreased rimmed baking sheet (keep remaining dough refrigerated). Spread a fourth of the 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.
  • Bake at 375° for 18-22 minutes or until lightly browned. Combine confectioners' sugar and milk; drizzle over warm pastries.
Nutrition Facts
1 slice: 201 calories, 13g fat (6g saturated fat), 27mg cholesterol, 60mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • Gingersnap11
    Oct 25, 2020

    I first made these years ago from my Taste of Home magazine subscription. I make them every Christmas and give away as gifts. They are one of my most requested recipes and amongst my all time favorite cookie recipes. They take a little more effort than most cookies to make (chilling and rolling dough) but are really worth it.

  • talon49
    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.

  • ltcape
    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.

  • maggie do
    Jan 18, 2012

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

  • conradsil
    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.

  • tiggrpls3
    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.

  • mvorous
    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.

  • csnoble
    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!!

  • mommyinontario
    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!!

  • cogmom63
    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!