1
Pillsbury refrigerated pie crust from a 15 ounce box
2/3 c.
chopped pecans1/3 c. packed brown sugar
3 Tbsp. butter, softened (do not use margarine spread)
1/2 c. powdered sugar
1/4 tsp. vanilla
2 to 3 teaspoons milk
Heat oven
to 375.
The
refrigerator pie crusts come 2 per box.You only need one of the crusts to make this recipe (it will make 6 slices).
Place one
of the crusts on a slightly greased large cookie sheet.
Mix the softened butter, pecans and brown sugar in a bowl. Spread
the mixture over half of the pie crust and be sure to leave about 3/4 of an inch of
crust edge with no mixture so you can seal it.
Brush the edge with a little water and fold the crust over the filling to make a half moon shaped Kringle. Sealthe edge by pressing twith a fork tine. Prick the top with a fork a few times and bake for 17 to 22 minutes or until golden brown.
Make the glaze while the Kringle is baking. In a small bowl mix the powdered sugar vanilla and enough milk to create a drizzling consistency. Drizzle over the top of the baked Kringle and allow to cool for at least 30 minutes.
Cut into 6 triangles to serve.
My opinion....this would have been great with a "real" (homemade) pie crust. The Pillsbury pie crust always tastes kind of funny to me. A little "off". However, it looked great at tea time! I'll probably try this again with a better crust.
No comments:
Post a Comment