Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup cold butter

  3. 1 cup BREAKSTONE'S® Sour Cream FILLING:

  4. 1 egg white

  5. 1 teaspoon vanilla extract

  6. 1/2 cup sugar

  7. 1 cup chopped pecans

  8. 1-1/4 cups confectioners' sugar

  9. 2 tablespoons 2% milk

Instructions Jump to Ingredients ↑

  1. Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle. In a small bowl, beat egg white and vanilla on medium speed until soft peaks form. Gradually beat in sugar on high until stiff peaks form. Fold in pecans. Divide dough into four portions. Roll one portion into a 12-in. x 6-in. rectangle; place on an ungreased baking sheet. Spread a fourth of the egg white mixture lengthwise down the center. Fold in sides of pastry to meet in the center. Repeat. Bake at 375° for 18-22 minutes or until lightly browned. Combine confectioners' sugar and milk; drizzle over warm pastries. Yield: 4 kringles (6 servings each).


Send feedback