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*Honey Nut Kringle ( tastes like Baklava) Recipe

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This recipe for *Honey Nut Kringle ( tastes like Baklava) is from Whoopin' Something Up with Gramma Pat and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup cold butter
1 cup flour
1/2 cup sour cream
1 1/2 cups finely chopped pecans
1/2 cup brown sugar
1 tsp. cinnamon
1/8 tsp. cloves
3 T. soft butter
2 T. honey
1/4 tsp. salt
2 tsp. flour
2 tsp honey to drizzle on top
Directions:
Directions:
Cut cold butter into flour ( I use my food processor). Put into a bowl and cut in sour cream ( I use my pastry blender/knife) . It will turn into a very sticky dough. Cut 2 sheets of waxed paper about 16" long each. Mound dough into a 2" x12" ( approx.)log shape down the center of one sheet of waxed paper. Put other sheet of waxed paper over top. With rolling pin, roll dough into a 9"x13" shape ( approximate is good). Gently pull of top sheet of waxed paper and transfer dough to jelly roll pan with sticky side down on pan. Gently pull off the other waxed paper. ( it is rather tricky , just be patient, use a fork to help hold the dough down),

Filling:
Combine the nuts, brown sugar, cinnamon, cloves, butter, honey, salt and 2 t. flour. ( I use my food processor again for this). Pile filling evenly down center of the rolled out dough. Fold about 1 inch of the short ends up over the filling ( so filling doesn't fall out ends ). and then fold the long sides of the dough up over the top of the filling. leaving about a 1/4 inch gap down the center.

Bake at 350º for about 35 minutes or until browned ( like a pie crust would look when done),
Drizzle 2 tsp of honey over top while still hot.
Personal Notes:
Personal Notes:
I invented this filling this morning as I usually just "wing" one. It tastes so much like baklava I couldn't believe it YUM .
Sometimes I fill it with apples and nuts , sugar and cinnamon.

 

 

 

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