Pecan Kringles

Imagine a nut roll and pecan tassies being combined into one.  That's what this pecan kringle tastes like!  The filling is lightly sweet and the dough is buttery and flaky.  It is so SO delicious and super easy to make. 

Dough
2 cups flour
1 cup cold butter
1 cup sour cream

Filling
1 egg white
1 tsp vanilla
1/2 cup sugar
1 cup chopped pecans
1 1/4 cups powdered sugar
2 Tbsp milk

Place flour in a large bowl; cut in butter until crumbly.  Stir in sour cream.  Wrap in plastic wrap and refrigerate for 1 to 1 1/2 hours or until easy to handle.    (my note: with the dough...mine seemed a bit too crumbly so I just added an extra spoon of sour cream and it came out great.)

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 1/4 of the egg white mixture lengthwise down the center.  Fold in sides of pastry to meet in the center and lightly pinch dough where it meets in the middle.  Repeat for all 4.

Bake at 375 for 18-22 minutes or until lightly browned.  Combine powdered sugar and milk; drizzle over warm pastries. 


(taste of home)