Monday, December 6, 2010

Butter-Pecan Kringle

I am amazed on how much nuts cost every year. When I went to buy pecans for my Thanksgiving dessert I realized that I could get almost 3 times as much at my wholesale club then buying them at the supermarket. The only "problem" I was left with was I had a lot of nuts leftover.

Of course I started to search for more pecan dessert recipes to try out. I found this one and the very next day Heidi sent me the recipe as well...well then I just had to make it for the next gathering!

Easiest Butter-Pecan Kringle


  • 1/2 cup butter, cut into pats
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt*
  • 1/4 cup cold water
  • *Reduce salt to 1/4 teaspoon if you use salted butter.

Pastry topping

  • 1 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt*
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 large eggs, at room temperature
  • 1/2 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but delicious
  • *Reduce salt to 1/4 teaspoon if you use salted butter.

Pecans and caramel

  • 12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped
  • 2 cups pecan halves, toasted in a 350°F oven till golden brown
  • *Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.


  • 1 cup confectioners' or glazing sugar
  • 2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze
  • 1/8 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but good
  • pinch of salt


1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a baking sheet that's at least 18" x 13"; or a 14" round pizza pan.

2) To make the base: Combine the butter, flour, and salt, mixing till crumbly. Add the water, and stir to make a soft, sticky dough.

3) Wet your hands, pick up the dough, and shape it into a 12" x 8" oval ring on the sheet pan; or a 10" ring in the pizza pan. This will be messy going, but just keep wetting your fingers and pushing it into a ring.

4) Once you've made the ring, flatten the dough so it's about 1 1/2" wide; basically, it'll look like a train or NASCAR track.

5) To make the pastry topping: Place the water, butter, and salt in a saucepan, and heat over medium heat till the butter is melted and the mixture is boiling.

6) Transfer to a mixing bowl, and immediately add the flour, beating until the mixture is cohesive and starts to form a ball.

7) Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the flavor at the end, if you're using it.

8) Spread the pastry along the ring, covering it completely; you'll now have a much wider ring, though it won't be completely closed in the center; it should still look like a ring.

9) Bake the kringle for 50 to 60 minutes, till it's a deep golden brown. If you haven't yet toasted your pecans, this is a good opportunity to do so; they'll need about 9 to 11 minutes in the oven. When they're golden, remove them from the oven and cool. When the kringle is done, remove it from the oven, and allow it to cool completely on the pan.

10) To add the pecans and caramel: First, have the pecans all ready beside the pan of kringle; you'll be sprinkling them atop the caramel as soon as you pour it on.

11) Place the caramel in a microwave-safe spouted cup, if you have one; it's not necessary, but makes it easier to pour. Melt the caramel till it's bubbly, remove it from the microwave, stir a few times to smooth out the bubbles, and immediately drizzle it over the kringle. If it stiffens up, reheat briefly in the microwave.

12) Sprinkle pecans atop the caramel, pressing them in gently. Allow the kringle to cool completely.

13) To make the glaze: Stir together the confectioners' sugar, salt, flavor (if you're using it), and enough milk or cream to make a pourable glaze. Drizzle it over the kringle.

14) To serve, cut the kringle in 2" slices. Yield: one large (12" x 16" oval, or 14" round) kringle, about 2 dozen servings.

Review: I am not sure how you make a regular kringle but I did find this one pretty easy and straight forward. There are a few parts to make but really worth the effort. I always love it when a recipe from KAF website is featured on their blog (Bakers Banter) with step by step photos because it always gives me an idea of if I am doing it correct. I used parchment paper on the bottom so it was easier to transfer it to a platter to bring to my Mom's house. I also used the caramel sauce instead of making my own caramel or using store bought caramel. The only problem with this is that the caramel doesn't set and stays in a liquid type form. I did put it in a really cool place which got it to set a little bit but once it got to room temp it was liquid again. The only thing I was worried about with this that it was going to make my Kringle soggy which it did not but next time I will try to use real caramel instead. All in all this was a real crowd pleaser and would be perfect for a brunch. It is a keeper for sure!

No comments:


Related Posts with Thumbnails