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.
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 6slices
Calories: 340kcal
Ingredients
For the Kringle
1 rollPillsbury crescent dough sheet
1/4cup butter, softened
1/2cupdark brown sugar, packed
1/2tsp.kosher salt
1cup finely chopped pecans
For the Powdered Sugar Glaze, optional
1Tbs.melted butter
3/4cup powdered sugar
pinch of kosher salt
1 Tbs.milkor to desired consistency
Instructions
Make the Powdered Sugar Glaze, Optional
In a mixing bowl, combine the melted butter with the powdered sugar, adding milk as needed; stir until the glaze is smooth and creamy; reserve.
Make and Bake the Kringle
Preheat the oven to 350 degrees F. Place a sheet of parchment paper onto a baking sheet; spray with nonstick spray.
Unroll the crescent dough sheet and place it onto the prepared parchment sheet; use a small rolling pin just to level out the dough a bit, especially on the ends and sides, if needed. (You want a nice flat rectangle of crescent roll dough.)
In a small mixing bowl, prepare the Kringle filling by combining the softened butter with the brown sugar and pecans.
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.
Now, lift both long sides of the dough toward the center, one at a time, folding them towards the filling, leaving a strip of the filling exposed at the center. Use a fork to crimp and seal the dough edge at both ends.
Bake the Kringle, uncovered, on the center oven rack, for 15 minutes, or until the pastry is deep golden brown in color.
Remove from the oven and let cool for 15 minutes, then drizzle with the prepared powdered sugar glaze. Cut the Kringle into 6 large servings or 8 smaller servings.
Notes
**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.