Caramel Pecan Kringle
A flaky puff pastry turned into a decadent kringle filled with rich caramel dip and toasted pecans, finished with a sweet vanilla glaze.
Ingredients
Marzetti’s Old Fashioned Caramel Dip
pecans, divided
puff pastry, divided
confectioners sugar
cream or milk
vanilla extract
salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Chop half of the pecans roughly and toast them in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- Roll out the puff pastry sheet on a lightly floured surface. Cut into two equal rectangles.
- Spread a generous layer of caramel dip over each pastry rectangle, leaving a 1/2-inch border around the edges.
- Sprinkle the toasted pecans evenly over the caramel layer.
- Fold each rectangle lengthwise to create a long strip and gently press edges to seal the filling inside.
- Twist each strip gently a couple of times to form a loose spiral or braid shape, then transfer to the prepared baking sheet.
- Sprinkle the remaining whole pecans on top for extra crunch, pressing them lightly into the dough.
- Bake for 20-25 minutes until golden brown and puffed.
- While the kringle bakes, whisk together confectioners sugar, cream or milk, vanilla extract, and pinch of salt to make the icing.
- Allow the kringle to cool for 10 minutes, then drizzle the icing generously over the warm pastry.
- Serve warm or at room temperature and enjoy!
