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Kringle Dessert with Crescent Roll Dough Sheets

Kringle Crescent Roll Dessert

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!
Servings: 6 slices
Chef Alli
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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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 13x18-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 9x13-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

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

Calories: 340kcalCarbohydrates: 36gProtein: 2gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 26mgSodium: 168mgPotassium: 106mgFiber: 2gSugar: 33gVitamin A: 309IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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