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Easy Danish Kringle Recipe

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This recipe for Easy Danish Kringle, by , is from The Denney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, June 24, 2009


1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package
2/3 cup chopped pecans
1/3 cup firmly packed brown sugar
3 tablespoons butter or margarine, softened (do not use margarine spread)
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
3 tablespoons chopped pecans, if desired

Heat oven to 375 degrees F. Remove crust from pouch; place on large ungreased cookie sheet. Press out fold lines.
In medium bowl, combine 2/3 cup pecans, brown sugar and butter; mix well. 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 edges with fork to seal. Prick top with fork.
Bake at 375 degrees F. for 17 to 22 minutes or until golden brown. Cool 5 minutes.
In small bowl, combine powdered sugar, vanilla and enough milk for desired drizzling consistency; blend until smooth. Drizzle icing over kringle. Sprinkle with 3 tablespoons pecans. Cool 30 minutes or until completely cooled. Cut into wedges.




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