Friday, September 23, 2011

Pecan Kringle Sticks

These light, flaky kringle sticks are a great addition to a holiday cookie tray. They were developed by Connie Vjestica of Brookfield, Illinois.

Pecan Kringle Sticks


2 cups all-purpose flour
1 cup cold butter
1 cup sour cream


1 egg white
1 teaspoon vanilla extract
1/2 cup sugar
1 cup chopped pecans
1-1/4 cups confectioners' sugar
2 tablespoons 2% milk


Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
In a small bowl, beat egg white and vanilla on medium speed until soft peaks form. Gradually beat in sugar on high until stiff peaks form. Fold in pecans.
Divide dough into four portions. Roll one portion into a 12-in. x 6-in. rectangle; place on an ungreased baking sheet. Spread a fourth of the egg white mixture lengthwise down the center. Fold in sides of pastry to meet in the center. Repeat.
Bake at 375° for 18-22 minutes or until lightly browned. Combine confectioners' sugar and milk; drizzle over warm pastries. Yield: 4 kringles (6 servings each).

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