Pecan Kringle | Bob's Red Mill Natural Foods
This sweet holiday dessert is our version of the classic Wisconsin pastry! A Danish-style pastry dough is filled with a rich, sweet pecan filling and…
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Cooking tools:
- Stand mixer
- Food processor
- Plastic wrap
- Refrigerator
- Parchment paper
- Rolling pin
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Pastry brush
- Cooling rack
Ingredients
- 1 ½ cups Unbleached White All-Purpose Flour (270 g)
- ¼ tsp Fine Sea Salt
- 6 oz cold Unsalted Butter, cut into ½-inch pieces (168 g)
- ½ cup Greek Yogurt (118 ml)
- 1 cup Toasted Pecans (100 g)
- ⅔ cup Light Brown Sugar (140 g)
- 4 Tbsp Butter (softened (59 g)
- ¼ tsp Ground Cinnamon
- 1 Egg White (save the yolk for the egg wash)
- 1 ½ Tbsp Unbleached White All-Purpose Flour (19 g)
- ¾ cup Powdered Sugar, packed (95 g)
- ⅛ tsp Vanilla Extract
- 1 Tbsp + ½ tsp Water (17.5 ml)
- Chopped toasted Pecans, for garnish
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