Kringle Crescent Roll Dessert
Kringle Crescent Roll Dessert is an authentic Danish Kringle knock-off that’s tender, flaky, and loaded with a buttery pecan filling, just like the real thing….except waaaay easier!
Unroll your favorite crescent roll sheet, add the pecan filling and bake until golden brown.
Kringle Crescent Roll Dessert Recipe
We were first introduced to authentic, homemade Danish Kringle via our down-the-hill neighbor, Alma.
Alma’s mother-in-law, Katie, taught her how to make Kringle using her family recipe featuring crescent dough sheets and it is divine.
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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. My family goes crazy for it!
But as much as my fam loves this special treat, I don’t always have the time needed for making authentic Kringle because it requires homemade sweet dough that must be chilled before you can roll it 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.)
Happily, crescent roll dough works wonderfully well for making Kringle.
I call it “cheater” Kringle since it’s not the authentic, homemade Kringle that Alma makes for us.
And you know what? You can have this little Kringle dessert ready to serve in just about 30 minutes…it’s awesome.
What to love about this easy crescent roll dessert
- This dessert can be hot and fresh from the oven in mere minutes.
- Tender, flaky, pastry that’s loaded with a pecan filling….what’s not to LOVE?
- You can freeze this dessert to reheat later.
Recipe Tips
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.
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.
Ingredients needed to make this flaky crescent roll recipe
- 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.
- Powdered sugar glaze: use your favorite powdered sugar icing made with powdered sugar, melted butter, and a bit of milk, cream, or water.
How to make Kringle Crescent Roll Dessert in just a few easy steps
For exact ingredient quantities and complete printable instructions, read my recipe card.
Prepare the dough: Preheat the oven to 375 degrees F. Place a sheet of parchment paper onto a baking sheet. Spray with nonstick spray.
Unroll the crescent roll dough and place it on the prepared parchment sheet.
Use a small rolling pin just to level out the dough a bit, on the ends and sides, if needed; you want a nice flat rectangle of crescent roll dough, about 9×13-inches in size.
Make the filling in a mixing bowl by combining the softened (but not melted) butter, pecans, and brown sugar until smooth.
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.
To form the Kringle, lift both long sides of the dough toward the center, one at a time, folding them towards 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.
After the Kringle is assembled, place the baking sheet onto the center oven rack, uncovered, baking the Kringle for 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. Slice into 6 equal pieces. **Letting the Kringle cool for a bit before slicing ensures the pecan filling doesn’t run out of the pastry.
It is delicious, served warm with coffee!
If I can’t find crescent roll dough SHEETS, can I just use regular crescent roll dough?
Yes, you can. Just be sure you thoroughly seal the perforations that are in the dough when you unroll it, either with a rolling pin or your fingers.
Otherwise, the pecan filling has a tendency to leak out of the pastry dough as the Kringle bakes.
Can I use walnuts instead of pecans to make the Kringle filling?
Totally – walnuts are a very nice alternative. You could even using a combination of walnuts and pecans. In a pinch, substitute chopped almonds!
More crescent roll recipes to enjoy
- CHERRY CREAM CHEESE DANISH
- ALMA JUNE’S CRESCENT ROLL CHICKEN BUNDLES
- GLAZED CRANBERRY WALNUT CRESCENT ROLLS
- SPICY ITALIAN SUB CRESCENT RING
- EASY ORANGE BREAKFAST CRESCENTS
Kringle Crescent Roll Dessert
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.
Notes
Recipe Tips
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. 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.Nutrition
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