Easy Danish Kringle Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

2/3

cup chopped pecans

1/3

cup packed brown sugar

3

tablespoons butter or margarine, softened (do not use margarine spread)

Water

1/2

cup powdered sugar

1/4

teaspoon vanilla

2

to 3 teaspoons milk

3

tablespoons chopped pecans, if desired

Preparation

Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet.

In medium bowl, mix 2/3 cup pecans, the brown sugar and butter. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move kringle to center of cookie sheet. Press edge with fork to seal; prick top with fork.

Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.

In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle. Sprinkle with 3 tablespoons pecans. Cool completely, about 30 minutes. Cut into wedges.