Wisconsin Kringle with Brown Sugar Pecan Filling (Flaky Danish Pastry for Holiday Breakfast)

Why you’ll love it

• Flaky without the fuss: a quick sour cream dough and two easy folds give real buttery layers.
• Gooey pecan center: brown sugar, cinnamon and toasted pecans bake into a caramel-like filling.
• Holiday showpiece: the big iced oval looks straight out of a Wisconsin bakery window.

Quick facts

Ingredients

For the sour cream pastry

• 2 cups (250 g) all-purpose flour, plus more for rolling
• 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 1 cup (226 g) very cold unsalted butter, cut into 1/2-inch (1.25 cm) cubes
• 1/2 cup (120 g) cold full-fat sour cream
• 2 to 3 tbsp ice water

For the pecan filling

• 1 cup (115 g) pecans, toasted and finely chopped
• 1/2 cup (100 g) packed light brown sugar
• 4 tbsp (56 g) unsalted butter, softened
• 1 tsp ground cinnamon
• 1 large egg white (save the yolk for the egg wash)
• 1/2 tsp pure vanilla extract
• Pinch of fine salt

For the egg wash

• 1 large egg yolk
• 1 tbsp milk

For the icing and topping

• 1 cup (120 g) powdered sugar
• 1 1/2 to 2 tbsp milk
• 1/2 tsp pure vanilla extract
• 2 tbsp chopped toasted pecans

Step-by-step method

1. Make the dough. In a food processor or large bowl, mix the flour, sugar and salt. Add the cold butter and pulse, or cut it in with a pastry blender, until the pieces are the size of peas with some larger flat pieces. Add the sour cream and 2 tablespoons of ice water and pulse or stir just until the dough clumps together; add the last tablespoon of water only if it is dry. Press it into a flat rectangle, wrap and refrigerate 30 minutes.

2. Fold for flaky layers. On a floured surface, roll the dough into a 6 x 15-inch (15 x 38 cm) rectangle. Fold it in thirds like a letter, turn it 90 degrees and repeat the rolling and folding once more. Wrap and refrigerate at least 1 hour, or up to 2 days.

3. Make the filling. Toast the pecans in a dry skillet over medium-low heat 4 to 5 minutes, until fragrant; cool and chop finely, reserving 2 tablespoons for the topping. In a bowl, mash the butter, brown sugar, cinnamon, egg white, vanilla and salt into a smooth paste, then stir in the remaining pecans.

4. Heat the oven. Place a rack in the center of the oven and heat it to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.

5. Roll out. On a lightly floured surface, roll the chilled dough into a long strip about 8 x 24 inches (20 x 60 cm) and 1/8 inch (3 mm) thick. Trim the edges straight with a sharp knife.

6. Fill and fold. Spread the filling in a 3-inch (7.5 cm) wide band down the center of the strip, leaving 1 inch (2.5 cm) bare at each end. Fold one long side over the filling, brush the top edge lightly with water, then fold the other side over it, overlapping by about 1 inch. Press firmly to seal.

7. Shape the oval. Carefully lift the filled strip onto the baking sheet, seam side down, and bend it into a large oval. Tuck one end into the other, moisten and pinch the seam closed. Gently press the top to flatten it slightly.

8. Chill and brush. Refrigerate the shaped kringle 15 minutes so the butter firms up. Whisk the egg yolk with the milk and brush it evenly over the top and sides.

9. Bake. Bake 28 to 32 minutes, until puffed, deep golden brown and crisp on the bottom. Some filling may bubble out; that is normal. Let it cool on the baking sheet 10 minutes, then slide it onto a wire rack.

10. Ice and serve. Whisk the powdered sugar, milk and vanilla into a thick but pourable icing. When the kringle is barely warm, drizzle the icing over the top, sprinkle with the reserved pecans and let it set 15 minutes. Cut into slices with a serrated knife.

How to know it is done

The kringle is done when the pastry is puffed and a deep, even golden brown on the top and sides, the bottom is golden and crisp when you lift an edge with a spatula, and you can see flaky layers along the cut ends. The filling should be bubbling slightly at the seams. If the top browns before the bottom is crisp, cover it loosely with foil for the last 5 to 8 minutes; pale pastry will be doughy inside.

Tips for the best result

• Keep the butter and sour cream very cold; visible streaks of butter make the flaky layers.
• If the dough gets soft or sticky while rolling, slide it onto a sheet and chill 10 minutes.
• Spread the filling evenly and keep it in the center so the seams can seal well.
• Chill the shaped kringle before baking so it holds its oval shape.
• Ice it while barely warm, not hot, or the icing will melt and slide off.

Variations and substitutions

• Raspberry: replace the pecan filling with 3/4 cup (240 g) thick raspberry jam mixed with 1 tbsp cornstarch.
• Almond: use 7 oz (200 g) almond paste beaten with 2 tbsp butter and the egg white, and top with sliced almonds.
• Cream cheese: spread 4 oz (115 g) cream cheese beaten with 2 tbsp sugar under the pecan filling.
• Walnut: use toasted walnuts in place of pecans.
• Store-bought shortcut: use 1 sheet of thawed puff pastry rolled to 8 x 24 inches (20 x 60 cm) and bake 22 to 25 minutes.
• Cranberry pecan: stir 1/3 cup (40 g) chopped dried cranberries into the filling for a holiday touch.

Make ahead

Make the dough up to 2 days ahead and keep it wrapped in the refrigerator, or freeze it up to 1 month and thaw overnight in the refrigerator. The filling keeps 3 days in the refrigerator; let it soften before spreading. You can also shape the kringle the night before, cover it and refrigerate it on the baking sheet, then brush with egg wash and bake in the morning, adding 2 to 3 minutes. The baked, un-iced kringle freezes well for up to 2 months.

Storage and reheating

Keep the iced kringle loosely covered at room temperature for up to 2 days, or refrigerate it in an airtight container for up to 5 days. Reheat slices on a baking sheet in a 325°F (165°C) oven for 5 to 7 minutes, or the whole kringle for about 10 minutes, to bring back the flaky texture. To freeze, wrap the un-iced kringle in plastic and foil; thaw at room temperature, warm it and ice it before serving.