Real Recipes From Real Home Cooks ®
The Easiest Butter-Pecan Kringle Ever
"Kringle looks like it should be REALLY hard to make. And it usually is, which is why most folks buy their kringle from one of the Wisconsin bakeries that specialize in this tender, layered, buttery Danish Christmas pastry. But hold the phone! THIS version of kringle is super-easy; trust me, a 10-year-old could make this. And while it's not made in the traditional method, I believe you'll find it just as tender and tasty. Read our blog about this kringle, with additional photos, at Flourish...."
INGREDIENTS
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1/2 cup butter, cut into pats
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1 cup King Arthur Unbleached All-Purpose Flour
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1/2 teaspoon salt*
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1/4 cup cold water
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*Reduce salt to 1/4 teaspoon if you use salted butter.
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1 cup water
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1/2 cup butter
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1/2 teaspoon salt*
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1 cup King Arthur Unbleached All-Purpose Flour
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3 large eggs, at room temperature
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1/2 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but delicious
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*Reduce salt to 1/4 teaspoon if you use salted butter.
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12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped
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2 cups pecan halves, toasted in a 350
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*Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.
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1 cup confectioners' or glazing sugar
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2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze
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1/8 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but good
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pinch of salt
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4 ounces butter, cut into pats
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4 1/4 ounces King Arthur Unbleached All-Purpose Flour
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1/2 teaspoon salt*
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2 ounces cold water
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*Reduce salt to 1/4 teaspoon if you use salted butter.
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8 ounces water
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4 ounces butter
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1/2 teaspoon salt*
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4 1/4 ounces King Arthur Unbleached All-Purpose Flour
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3 large eggs, at room temperature
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1/2 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but delicious
•
*Reduce salt to 1/4 teaspoon if you use salted butter.
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12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped
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7 1/2 ounces pecan halves, toasted in a 350°F oven till golden brown
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*Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.
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4 ounces confectioners' or glazing sugar
•
1 ounce heavy cream, half and half, or milk, enough to make a thick but pourable glaze
•
1/8 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but good
•
pinch of salt
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113g butter, cut into pats
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120g King Arthur Unbleached All-Purpose Flour
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1/2 teaspoon salt*
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57g cold water
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*Reduce salt to 1/4 teaspoon if you use salted butter.
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227g water
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113g butter
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1/2 teaspoon salt*
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120g King Arthur Unbleached All-Purpose Flour
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3 large eggs, at room temperature
•
1/2 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but delicious
•
*Reduce salt to 1/4 teaspoon if you use salted butter.
•
12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped
•
213g pecan halves, toasted in a 350°F oven till golden brown
•
*Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.
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113g confectioners' or glazing sugar
•
28g heavy cream, half and half, or milk, enough to make a thick but pourable glaze
•
1/8 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but good
•
pinch of salt
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