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Pecan Kringle

Author: Catherine's Plates

Ingredients

  • 1 box refrigerated pie crust (2) softened
  • 1 cup chopped pecans
  • 1 cup brown sugar, packed
  • 4 TBS butter softened
  • Water
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 TBS milk
  • chopped pecans optional for topping

Instructions

  • Preheat oven to 375 degrees.
  • Remove pie crusts from pouches and roll out flat onto greased or parchment lined cookie sheet.
  • In medium bowl, mix 1 cup of chopped pecans, brown sugar, and butter. Sprinkle over each pie crust 1/2 way, leaving 1 inch around edge to crimp. Brush the 1 inch edge with water. Fold pie crust over filling, pressing edge with a fork crimping to seal. Prick the top with a fork.
  • Bake 17-22 minutes until golden brown. Let cool on pan for 5 minutes.
  • While cooling, mix together in a small bowl, powdered sugar, vanilla, and milk until smooth and desired consistency is reached to drizzle.
  • Drizzle over warm Kringle. Sprinkle with pecans, if desired. Cut into wedges. Serve & enjoy.