Caramel Pecan Kringle
Winner of the 2009 Marzetti uDip Sweepstakes Recipe Contest!
Cook Time: -5 minutes
Ready In: 30 minutes
- 3/4 to 1 cup Marzetti® Old Fashioned Caramel Dip
- 1 cup pecans, divided
- 1 sheet puff pastry, divided
- For Icing
- 1/2 cup confectioners’ sugar
- 1 tbsp. cream or milk
- 1/4 tsp. vanilla extract
- Pinch of salt
For kringle, preheat oven to 350° F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
Increase oven temperature to 400° F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread ½ of Marzetti Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15 to 20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding additional cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.