Danish Kringle

Penny R


Can be used as a dessert or as a breakfast treat.

I sometimes sell my baked goods to make extra money and this is one of my top 3 requested items. :)


★★★★★ 3 votes



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  • ·
  • 1
    pillsbury refrigerated pie crust, softened as directed on box
  • 2/3 c
    chopped pecans
  • 1/3 c
    packed brown sugar
  • 3 Tbsp
    butter, melted
  • ·
  • 1/2 c
    powdered sugar
  • 1/4 tsp
  • 2 to 3 tsp
  • 3 Tbsp
    chopped pecans

How to Make Danish Kringle


  1. Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet. In medium bowl, mix 2/3 cup pecans, the brown sugar and butter. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move kringle to center of cookie sheet. Press edge with fork to seal; prick top with fork. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.
  2. In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle. If desired, sprinkle with 3 tablespoons pecans. Cool completely, about 30 minutes. Cut into squares or wedges.

Printable Recipe Card

About Danish Kringle

Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy

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