Easy Danish Kringle

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I  found one of the easiest brunch recipes today.  Your’re going to either hate me or love me.  Especially when we’ve all made our New Year’s resolutions to be more healthy.  It won’t hurt to indulge in just one small piece, though.  The recipe is  from one of my favorite recipe sources Pillsbury. It is a bake-off winner from 1998 and so simple that if will leave you wondering if you have done something wrong.  I just bet that you have all the ingredients right there in your kitchen to get this started at your earliest convenience.  You’ll need a  Pillsbury pie crust, light brown sugar, softened butter, chopped pecans, and powdered sugar.  While to pastry is coming to room temperature you can measure all your ingredients.  In a mere 30 minutes you will have one of the best pastries that you could buy anywhere.

Now here’s how to put it together.

Pastry with the filling ready to fold.

Ready to fold

This is ready for the oven.

Ready to bake

Drizzled with icing.

Drizzled with icing

Drizzled with icing and pecans added.

Pecans added

Cut and ready to enjoy!

Cut in strips

Good to the last slice.

Yummy!

Easy Danish Kringle from Pillsbury

Yield: 8 servings (This is really stretching it! I think 4 servings unless you have alot of food)

Ingredients:

  • 1 Pillsbury refrigerated pie crust softened as directed on the box
  • 2/3 cup of chopped pecans
  • 1/3 cup brown sugar
  • 3 tablespoon butter softened ( do not use margarine spread)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon milk
  • 3 tablespoons chopped pecans

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment paper.  Place pie crust on the parchment paper.
  3. In a medium bowl mix 2/3 cup pecans, 1/3 cup brown sugar, and 3 tablespoons softened butter.
  4. Sprinkle the sugar mixture over half the pastry.
  5. Brush the edge of the pastry with water.
  6. Fold pie crust over the filling and move to the center of the cookie sheet.
  7. Press edge with fork to seal
  8. Prick the top with a fork.
  9. Bake 17 to 22 minutes or until golden brown.  Cool 5 minutes.
  10. In a small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency.  Drizzle over warm kringle.
  11. Sprinkle with 3 tablespoons pecans.
  12. Cut into wedges.
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46 Comments

Filed under Breakfast, Brunch, Desserts

46 responses to “Easy Danish Kringle

  1. I learned the recipe started in 1998

  2. Victoria Spitler

    If you do not let the pie crust get to room temp. then it will be really difficult to work with!

  3. I learned that the recipe is very easy, that it is from 1998, and that it looks very delicious.

  4. Rachael

    You can put parchment paper in the oven and it not burn

  5. Jessie Miller

    this looks really easy and tasty to make.

  6. erica acha-morfaw

    if you don’t preheat the oven then it will take too long to cook and will be soggy

  7. anita

    I learned the recipe is from Pillsbury and started in 1998. It is really yummy by the way.

  8. Shae Stanley

    This danish takes few ingredients and tastes great. I didn’t know it could be so stress-free to make.

  9. I don’t remember how to make kringles.

  10. Lindsey

    I learned the recipe started in 1998!

  11. Alexis Cleckley

    I learned this is easy to make and you shoould already have the ingredients to make it.

  12. Marlee

    I learned that it only takes 30 minutes to make this.

  13. amber

    i learned that if you put margarine spread in it wont come out correctly

  14. Tori Chastain

    Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.

  15. Chelsee

    I learned that spreadable butter would separate all over.

  16. Rachel Guy

    I learned that you must bake until golden brown.

  17. Lexi

    When making this you cannot spread the sugar mixture over the whole pastry, you have to spread it on one side then fold it.

  18. Abbie

    I learned that you have to drizzle the icing.

  19. Nayra

    i learned that it started in 1998 and it is really easy to make.

  20. Gracie Nauman

    I learned that If you do not let the pie crust get to room temp. then it will be really difficult to work with

  21. Courtney

    I learned that this is a very easy quick dessert.

  22. Jake

    Didn’t know the recipie was started in 1998 in a bake-off

  23. maddie langley

    The pastry needs to be at room tempature.

  24. brea west

    using pie crust makes it more flakely and it has a nice brown coating.

  25. CARLIE

    If you don’t prick a hole in the top of the Danish, the filling will run over the sides

  26. curtis

    looks good but never tried, you never cooked it for us

  27. Miracle McDaniel | 3rd period

    Line a cookie sheet with parchment paper, not wax paper.

  28. Hannah McManus 3rd

    I learned that it is very easy to make and if you use any different butter or margarine that it would not be correctly formed.

  29. tori attison

    I learned that if you put margarine in it, it won’t come out the way you want it but if you use spreadable butter it will separate all over.

  30. Josie

    I learned that if you dont poke holes in the dough before baking there wont be enough ventilation.

  31. Cody W

    I learned this is a food that can be prepared in only 30 min.

  32. chance morris

    You can put parchment paper in the oven and it not burn

  33. Brian Morrison

    brush lining with water

  34. hannah schuster

    you have to make sure the dough is at room temperature or else it’s tough to work with.

  35. Karim

    I learned that you have to press the edge to seal to make it right.

  36. Dee Mims

    You can use parchment paper and it will not burn.

  37. Trish Jenkins

    If you do not let the pie crust get to room temp. then it will be really difficult to work with!

  38. I learned how to make filled Danishes.

  39. jasmine

    i learned you could use a fork to seal it.

  40. amber stevens

    i learned that you have to let the pastry get to room temperature

  41. Jonathan P

    use butter not margarine

  42. hannah wills

    i learned that you need to move it to the middle of the pan so that it doesnt go over the sides.

  43. Breanna swanson

    I learned that you must use real butter for this dish not margarine spread it will change the recipe and wont taste as it should

  44. IF PASTERY NOT AT ROOM TEMP, WONT BE CORRECT

  45. Ondea Stokes :)

    I learned that you have to let the pie crust adjust to room temperature

  46. Amber G.

    Preheat oven and let pie crust get to room temp.

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