Easy Danish Kringle

Easy Danish Kringle

Serve this nut-filled Easy Danish Kringle with a compote of cut-up fresh fruit for an easy holiday breakfast, sure to please all your guests!


  • 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


  1. Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet.
  2. In a medium bowl, mix 2/3 cup pecans, brown sugar, and butter. Sprinkle over half of the pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust overfilling. Move kringle to the center of the cookie sheet. Press edge with fork to seal; prick top with a fork.
  3. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.
  4. In a 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.

Post A Comment: