2 cups all-purpose flour
1 cup cold butter, cubed
1 cup sour cream
1 large egg white, room temperature
1 teaspoon vanilla extract
1/2 cup sugar
1 cup chopped pecans
1-1/4 cups confectioners' sugar
2 tablespoons 2% milk
1. Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Shape into a disk (mixture will be crumbly). Wrap and refrigerate overnight.
2. 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.
3. Divide dough into 4 portions. Roll 1 portion into a 12x6-in. rectangle; place on an ungreased rimmed baking sheet (keep remaining dough refrigerated). Spread a fourth of the filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat with remaining dough and filling.
4. Bake at 375° for 18 to 22 minutes or until lightly browned. Combine confectioners' sugar and milk; drizzle over warm pastries.
Prize Winning Recipe
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min.
YIELD: 4 kringles (6 servings each).
My family loves that the kringle is flaky and not too sweet—it just melts in your mouth. This makes a beautiful presentation on a cookie platter along with other holiday sweets.
1 piece: 201 calories, 13g fat (6g saturated fat), 27mg cholesterol, 60mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.