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Pecan Kringle DAPHNE OZ

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Get ready to add some Holiday cheer with this delicious Pecan Kringle!

Pecan Filling:
1 stick unsalted butter (softened)
2 teaspoons vanilla extract
1/4 teaspoon nutmeg
2 teaspoons cinnamon
1 cup light brown sugar (packed)
2 cups toasted pecans (roughly chopped)
3-4 tablespoons flour (for dusting)
1 sheet puff pastry (thawed)
1 egg
1 cup confectioner’s sugar
1 tablespoon plus 1 teaspoon milk heavy cream
1/4 teaspoon vanilla extract
flaky sea salt (to garnish)

Preheat the oven to 400ºF. Grease a baking sheet.
For the Pecan Filling:
In a large bowl, add the butter, vanilla, nutmeg, cinnamon, brown sugar, and pecans and stir to combine. Set aside.
To Assemble: Lightly dust a cutting board with flour. Unroll and lay out the puff pastry. Dust with flour on top. With a rolling pin, roll the puff pastry to 10 inches wide by 15 inches long. Cut in half vertically making two 5×15-inch pieces.
Place half of the filling in a long strip along the center of each puff pastry. Fold one of the long edges over the filling. In a small bowl, add the egg and 1 tablespoon of water and whisk to combine. Brush the other long edge with egg wash, fold over the top to cover the middle. Reserve additional egg wash.
Carefully place seam side down onto prepared baking sheet and form into a half-circle, leaving both ends open. Repeat with other half of puff pastry. Lay on the baking sheet creating another half-circle. Brush openings with egg wash and press together to seal and form a ring. Place in the refrigerator to chill for 30 minutes.
Using the reserved egg wash, brush the top of the kringle ring with egg wash. Place in the oven until golden brown, about 20 minutes.
Allow the kringle to cool completely and drizzle with the glaze to serve. Garnish with flaky sea salt.
For the Glaze: In a small bowl, add the confectioner’s sugar, heavy cream, and vanilla, and whisk to combine.
Tip: Pick a festive filling for this dish–use nuts, chocolate, jams and fruit to make a filling of your choice. Roll the kringle ahead of time and place in the fridge overnight. In the morning, brush with egg wash and bake for an easy holiday breakfast.

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