Pecan Kringle Sticks

Name: Pecan Kringle Sticks
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 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; 1 teaspoon vanilla extract; 1/2 cup sugar; 1 cup chopped pecans; ICING:; 1-1/4 cups confectioners' sugar; 2 tablespoons 2% milk

"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

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

Directions

Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Shape into a disk and wrap in plastic (mixture will be crumbly). 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 four portions. Roll one portion into a 12x6-in. rectangle; place on an ungreased rimmed baking sheet (keep remaining dough refrigerated). 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 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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Originally published as Kringle Sticks in Taste of Home December/January 2011

Reviews

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Average Rating:

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!
kdguilbert

Dec 25, 2010

Beautiful cookie that's delicious, too!