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