This is a great recipe for breakfast, brunch, or dessert. I like to bring this one to church gatherings.
1 refrigerated pie crust, softened at directed on package
2/3 cup pecans, chopped
1/3 cup firmly packed brown sugar
3 tbsp. butter, softened
water
1/2 cup powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
3 tbsp. chopped pecans
Heat oven to 375. 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 for 17-22 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 tbsp. pecans. Cool 30 minutes or until completely cooled. Cut into wedges.
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