1 Pillsbury refrigerated pie crust (from 15 oz box), softened as diectedo n box.
2/3 c. chopped pecans
1/3 c. packed brown sugar
3 T. butter, softened
1/2 c. powdered sugar
1/4 t. vanilla
2-3 t. milk
3 T. chopped pecans, if desired
Instructions
Heat oven to 375. Remove pie crust from pouch; place crust flat on large ungreased cookie sheet. If necessary press out folds or creases.
In medicum bowl, mix 2/3 c. pecans, the brown sugar and butter. Sprinkle over half the crust to within 3/4 in. of edge. Brush edge with water; fold crust over pecan mixture. Move to center of cookie sheet. Press edges with fork to seal; prick top with fork.
Bake 17-22 min. or until golden brown. Cool 5 min.
In small bowl blend powdered sugar, vanilla and enough milk for desired drizzling consistency until smooth. Drizzle over kringle; sprinkle with 3 tablespoons pecans. Cool 30 min before serving.
Can use 2 full crusts - just double the pecans and brown sugar. Increase butter to 4 T. Don't need to double icing.
Originally Submitted
3/13/2011
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