INGREDIENTS
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3
cup packed brown sugar
3
tablespoons butter or margarine, softened (do not use margarine spread)
3
tablespoons chopped pecans, if desired
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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