Kringle with Crescent Roll Sheets
Kringle with Crescent Roll Sheets takes an authentic Danish Kringle dessert and makes it easier by using Pillsbury Crescent Roll Dough Sheets. It’s tender, flaky, and loaded with a buttery pecan filling, just like the real thing!
We love easy crescent roll desserts, like Orange Breakfast Crescent Rolls and these Easy Crescent Roll Cinnamon Rolls.
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We were first introduced to authentic, homemade Danish Kringle by our down-the-hill neighbor, Alma.
When Alma brings over a baking sheet full of her Kringle, still warm from the oven and drizzled with a powdered sugar glaze, it is pure heaven. They almost remind me of Glazed Cranberry and Walnut Crescent Rolls or my Cherry Cheesecake Danish; all three are delicious and beautiful!
However, as much as my family loves this special treat, I don’t always have the time needed to make authentic Kringle, as it requires homemade sweet dough that must be chilled before it can be rolled out.
And then I had an epiphany! Why not use crescent roll dough? More specifically, a crescent roll dough sheet. Brilliant! If I do say so myself.
Ingredients and Substitutions
For the full recipe list, please refer to the recipe card below.
- Crescent roll dough: Look for crescent roll dough SHEETS. These are now available and work really well for making this pastry. If you can’t find the sheets, you can purchase crescent roll dough and use your rolling pin or fingers to seal all the perforations to make a sheet.
- Butter: I use unsalted butter for cooking so I can add the desired amount of kosher salt to taste. Use what you have on hand, salted or unsalted.
- Pecans: Chop whole pecans or purchase pre-chopped pecans in the baking section of your favorite grocer. Feel free to substitute chopped walnuts for the pecans – still delicious!
- Brown Sugar: I use dark brown sugar, but use what you have on hand.
How to make Kringle Crescent Roll Dessert
Step 1: Preheat the oven to 375 degrees F. Place a sheet of parchment paper onto a baking sheet. Spray with nonstick spray.
Step 2: Unroll the crescent roll dough and place it on the prepared parchment sheet.
Step 3: Use a small rolling pin to level out the dough slightly on the ends and sides, if needed. You want a nice, flat rectangle of crescent roll dough, approximately 9×13 inches in size.
Step 4: Make the filling in a mixing bowl by combining the softened (but not melted) butter, pecans, and brown sugar until smooth.
Step 5: Place the filling down the center of the dough lengthwise, using your fingertips to flatten it out, making the filling strip about 4 inches wide. Leave 1/2-inch of dough space at each end of the strip of filling.
Step 6: To form the Kringle, lift both long sides of the dough toward the center, one at a time, folding them toward and over the filling, leaving a strip of the filling exposed down the center. Use a fork to crimp and seal the dough edge at both ends where there is no filling.
Step 7: Place the baking sheet onto the center oven rack, uncovered, and bake 15-20 minutes, or until golden brown. Remove from the oven and let the Kringle rest for 15minutes, then drizzle with powdered sugar glaze, if desired. Let the Kringle cool for a bit before slicing, to ensure the pecan filling doesn’t run out of the pastry. Slice into six equal pieces.
It is delicious, served warm with coffee!
My Recipe Tips
- Don’t remove the roll of crescent roll dough from the fridge until you are immediately ready to use it. Warm crescent roll dough can be difficult to remove from the can and also to lay out onto the parchment. Keep it really chilled until you’re ready for it.
- Using a pizza cutter to slice the cooled Kringle makes a really easy and crisp cut for serving.
- If you opt to frost the Kringle with the glaze, warming it in the microwave a few seconds makes it very easily to drizzle over the pastry, right from the bowl.
Kringle Recipe with Crescent Roll Sheets FAQs
I prefer a pecan or walnut filling that has dark brown sugar and butter to create that ooey-gooey center.
A Danish is an overall term to describe a segment of desserts. This segment is characterized by soft, flaky dough and filling of some sort. A Kringle is a type of Danish pastry that includes nuts and filling.
The most challenging part of a Kringle dessert is making the dough. I prefer to use Pillsbury Crescent Roll Dough Sheets to make this process easier.
Kringle is best served at room temperature or warmed and cut into slices. I like to serve it with milk or coffee to drink. You can also serve it alongside ice cream.
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Kringle Crescent Roll Dessert
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Ingredients
For the Kringle
- 1 roll Pillsbury crescent dough sheet
- 1/4 cup butter, softened
- 1/2 cup dark brown sugar, packed
- 1/4 tsp. kosher salt
- 1 cup finely chopped pecans
For the Powdered Sugar Glaze, optional
- 1 Tbs. melted butter
- 1/2 cup powdered sugar
- pinch of kosher salt
- 1 Tbs. milk or to desired consistency
Instructions
- Prepare the Oven and Baking Sheet. Preheat the oven to 350 degrees F. Move the oven rack to the center of the oven. Place a sheet of parchment paper onto a rimmed 13×18-inch baking sheet; spray lightly with nonstick spray.
- Make the Pecan filling. In a small mixing bowl, prepare the filling by combining the softened butter with the brown sugar and pecans.1/4 cup butter, softened, 1/2 cup dark brown sugar, packed, 1/4 tsp. kosher salt, 1 cup finely chopped pecans
- Lay out The Dough. Unroll the crescent dough sheet and place it onto the prepared parchment sheet. Use a small rolling pin to roll the dough out perfectly flat and even, roughly 9×13-inches in size. (Or you can just press the dough out using your fingertips.) Make sure there are no holes in the dough anywhere.1 roll Pillsbury crescent dough sheet
- Place The Filling. Place the prepared pecan filling down the center of the dough lengthwise, using your fingertips to flatten it out a bit, making the strip of filling about 4 inches wide. Leave 1/2-inch strip of dough at each end that's not covered with the filling.
- Fold The Dough. Use your fingers to gently lift each long side of the dough toward the center, one at a time, folding them towards and over the filling. If desired, you can leave a strip of the filling exposed at the center.
- Krimp the Dough At Each End. Use a fork to crimp and seal the dough at both ends to keep the filling inside as the pastry bakes.
- Bake the Kringle. Bake, uncovered, on the center oven rack, for 15-20 minutes, or until the pastry is deep golden brown in color.
- Prepare the Glaze. (Optional) While the Kringle is baking place the melted butter, powdered sugar, salt, and milk into a small mixing bowl; stir until the glaze is smooth and creamy.1 Tbs. melted butter, 1/2 cup powdered sugar, pinch of kosher salt, 1 Tbs. milk
- Partially Cool and Slice the Kringle. Remove the golden brown Kringle from the oven and let cool for 15 minutes, then drizzle with the prepared powdered sugar glaze, if using. Slice the Kringle into 6 pieces and serve. **Allowing the Kringle to partially cool before slicing keeps the filling from running out of the crust.
This was so easy and yummy! Next time, though, I am going to use raspberry preserves, because I’ve always liked raspberry Kringle. Thanks for this recipe.
Hi Jobo –
I’m glad you enjoyed this recipe! I’ve never had raspberry Kringle so I’m going to try it. Thank you for taking time to make a comment here!
Your fan,
Chef Alli
Can I use a puff pastry sheet in lieu of the crescent dough?
Hi Jo – I THINK puff pastry will work just fine in this recipe though I’ve not actually tried it myself. If you use puff pastry, would you let me know your outcome? I’d love to have the details.
Sincerely,
Chef Alli