Pecan Kringle Sticks

From Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup sour cream

Filling

  • 1 egg white
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1 cup chopped pecans

Icing

  • 1-1/4 cups confectioners' sugar
  • 2 Tbsp 2% milk

Directions

  1. In a large bowl, cut butter into flour until crumbly. Stir in sour cream. Wrap in plastic wrap and refrigerate for 1 to 1-1/2 hours or until easy to handle.
  2. Beat egg white and vanilla on medium until soft peaks form. Turn to high and gradually beat in sugar until stiff peaks form. Fold in pecans.
  3. Divide dough into four portions. Place 3 portions back in the refrigerator and roll remaining one into a 12"x6" rectangle; place on an ungreased baking sheet. Spread a quarter of the filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat.
  4. Bake at 375° for 18-22 minutes or until lightly browned.
  5. Combine confectioners' sugar and milk. Drizzle over warm pastries.