Any Downton Abbey fans out there? Don’t worry! You won’t find any spoilers here. I would never dream of ruining it for you all who have just started watching. Sadly I can’t say the same for others. Spoilers are the worst. THE. WORST.
I was late to the Downton Abbey party. But 15 minutes into the very first episode found me on Amazon the next day purchasing Season 1 and 2 on DVD. Paul and I watched four episodes in one night. The rest were consumed in a matter of days. When we were finally caught up, it was torture waiting a week to find out what happens next.
The season 3 finale had me reeling and I still, 5 days later, haven’t quite recovered. I’m not joking! The last time a show affected me like this was in 1983 when The Thorn Birds was adapted as a Tv mini-series. To this day, it can bring me to tears like a drop of a hat. I’m such a sap!
So. Anyway. Being the emotional eater that I am, I’ve consumed my fair share of Oreo cookies this week. And I’ve made this Kringle three times. Granted, my friend Heidi confiscated the second one, so what choice did I have?
Easy Pecan Kringle
Makes 6 slices
Prep time: 10 minutes
Cook time: 20 minutes
• 1 refrigerated pie crust (from a 15 ounce Pillsbury box)
• 2/3 cup chopped pecans
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1 tablespoon milk
Preheat oven to 375 degrees. Lightly coat a baking sheet with nonstick spray; set aside.
Lightly flour a cutting board and place the crust on it.
In a medium bowl, thoroughly combine the butter, pecans, brown sugar, and cinnamon. Spread the mixture over half of the pie crust, about 3/4 of an inch away from the edge. Brush the edge with a little bit of water. Fold pie crust over filling. (You will now have a half moon shape.) Press edge with fork tines to seal. Prick top of crust with a fork a few times. Transfer to the baking sheet.
Bake 17 to 22 minutes or until golden brown.
In the meantime, make the glaze. In small bowl, combine the powdered sugar, vanilla and the milk to create a desired drizzling consistency (add more milk if it’s too thick, more powdered sugar if it’s too loose.)
Remove Kringle from oven, and while still warm, gently spread on the glaze. Let sit for at least 30 minutes before cutting or it could begin to crumble.
Note: I highly recommend doubling the recipe and using the second pie crust, because this won’t last long!
(slightly adapted from My Homemade Life)