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Bake-Off® Contest 38, 1998
New York, New York

Easy Danish Kringle

Serve this nut-filled pastry with a compote of cut-up fresh fruit for an easy company breakfast.

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  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 8
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2/3
cup chopped pecans
1/3
cup packed brown sugar
3
tablespoons butter or margarine, softened (do not use margarine spread)
Water
1/2
cup powdered sugar
1/4
teaspoon vanilla
2
to 3 teaspoons milk
3
tablespoons chopped pecans, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet.
  • 2 In medium bowl, mix 2/3 cup pecans, the brown sugar and butter. 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 edge with fork to seal; prick top with fork.
  • 3 Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.
  • 4 In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle. Sprinkle with 3 tablespoons pecans. Cool completely, about 30 minutes. Cut into wedges.
  • 1 Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet.
  • 2 In medium bowl, mix 2/3 cup pecans, the brown sugar and butter. 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 edge with fork to seal; prick top with fork.
  • 3 Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.
  • 4 In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle. Sprinkle with 3 tablespoons pecans. Cool completely, about 30 minutes. Cut into wedges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
160mg
160%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.