Caramel Pecan Kringle

Winner of the 2009 Marzetti® uDip Sweepstakes Recipe Contest!



Step: 1

For Kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Step: 2

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Step: 3

Unfold puff pastry in center of prepared pan. Evenly spread 1/2 of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with 1/3 cup pecans.

Step: 4

Fold one-third section of dough over to cover caramel and pecans.

Step: 5

Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Step: 6

Bake 15 to 20 minutes or until pastry is golden brown.

Step: 7

For icing: Whisk together all ingredients, adding additional cream if necessary.

Step: 8

Cool Kringle slightly and drizzle icing over top. Sprinkle with remaining pecans.

Step: 9

Cool completely. Slice and serve.


Per Serving: 411 calories; protein 3.6g; carbohydrates 40g; fat 27.4g; cholesterol 6.3mg; sodium 151.4mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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