Categories: Breakfast Breads
Ingredients
- Pecan Filling:
- 1 stick unsalted butter (softened)
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup light brown sugar (packed)
- 2 cups toasted pecans (roughly chopped)
- 3-4 tablespoons flour (for dusting)
- 1 sheet puff pastry (thawed)
- 1 egg
- Glaze:
- 1 cup confectioner's sugar
- 1 tablespoon plus 1 teaspoon milk heavy cream
- 1/4 teaspoon vanilla extract
- flaky sea salt (to garnish)
Directions
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Preheat the oven to 400ºF.
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Grease a baking sheet.
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For the Pecan Filling:
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In a large bowl, add the butter, vanilla, nutmeg, cinnamon, brown sugar, and pecans.
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Stir to combine.
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Set aside.
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Lightly dust a cutting board with flour.
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Unroll and lay out the puff pastry.
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Dust with flour on top.
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With a rolling pin, roll the puff pastry to 10 inches wide by 15 inches long.
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Cut in half vertically making two 5×15-inch pieces.
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Place half of the filling in a long strip along the center of each puff pastry.
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Fold one of the long edges over the filling.
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In a small bowl, add the egg and 1 tablespoon of water.
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Whisk to combine.
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Brush the other long edge with egg wash.
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Fold over the top to cover the middle.
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Reserve additional egg wash.
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Carefully place seam side down onto prepared baking sheet.
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Form into a half-circle, leaving both ends open.
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Repeat with other half of puff pastry.
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Lay on the baking sheet creating another half-circle.
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Brush openings with egg wash.
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Press together to seal and form a ring.
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Place in the refrigerator to chill for 30 minutes.
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Using the reserved egg wash, brush the top of the kringle ring with egg wash.
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Place in the oven until golden brown, about 20 minutes.
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Allow the kringle to cool completely.
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Drizzle with the glaze to serve.
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For the Glaze:
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In a small bowl, add the confectioner’s sugar, heavy cream, and vanilla.
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Whisk to combine.