Categories: Pastry

Ingredients

• Filling:
• 1 cup pecans, toasted
• 3/4 cup packed light brown sugar
• 1/4 tsp. ground cinnamon
• 1/8 tsp. salt
• 4 Tbsp. butter, cut into 1/2 inch pieces and chilled
• Dough: 4 cups all-purpose flour
• 1 cup butte, cut into 1/2 inch pieces and chilled
• 4 Tbsp. vegetable shortening, cut into 1/2-inch pieces and chilled
• 2 Tbsp. confectioners' sugar
• 2 1/4 tsp. instant yeast
• 1 to 2 Tbsp. ice water, or as needed
• 1 egg, lightly beaten
• Glaze:
• 1 cup confectioners; sugar
• 2 Tbsp. whole mil OR half-and-half
• 1/2 tsp. vanilla extract

Directions

1. For the filling:

2. In a food processor, pulse the pecans, sugar, cinnamon and salt until pecans are coarsely ground. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl.

3. For the dough:

4. Add the flour, butter, shortening, sugar, yeast and salt o the now-empty food processor bowl (you may need to work in two batches). Pulse until mixture resembles coarse meal. Transfer to a large bowl and stir in sour cream until a dough forms. If dough appears shaggy and dry, stir in up to 2 tablespoons of the ice water. Turn dough out onto a lightly floured surface and divide in half. Pat each piece into a 7×3-inch rectangle. Wrap each rectangle in plastic wrap, then refrigerate dough 30 minutes, then freeze until firm, about 15 minutes.
5. line 2 rimmed baking sheets with parchment paper. On a lightly floured surface, roll one piece of the dough into a 28 × 5 inch rectangle, about 1/4-inch thick, with the wide side facing you leaving 1/2-inch border around the bottom and side edges, spread half of the rectangle. Brush uncovered edge of dough with water, fold dough over filling and pinch seams closed.
6. Shape folded dough into a crescent shape or an oval ring, by tucking one end inside the other and pinching to seal.
7. Repeat with remaining dough and filling.
8. Transfer crescents or ovals to the prepared baking sheets; cover with plastic wrap and refrigerate 4 to 12 hours.
9. Heat oven to 350 degrees. Remove plastic from dough, brush with beaten egg and bake on middle and lower oven racks 40 to 50 minute, or until golden brown, rotating sheets halfway through baking. Transfer baked kringles to wire racks and cool for 30 minutes.

10. For the glaze:

11. Whisk together the sugar, mil and vanilla. Drizzle over cooled kringles. Let glaze ser for 10 minute. Serve warm or at room temperature. Kringles can be stored at room temperature for up to 2 days.

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