Caramel Pecan Kringle

Caramel Pecan Kringle

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"Winner of the 2009 Marzetti® uDip Sweepstakes Recipe Contest!"
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45 m servings 411 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. For Kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
  2. Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
  3. Unfold puff pastry in center of prepared pan. Evenly spread 1/2 of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with 1/3 cup pecans.
  4. Fold one-third section of dough over to cover caramel and pecans.
  5. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
  6. Bake 15 to 20 minutes or until pastry is golden brown.
  7. For icing: Whisk together all ingredients, adding additional cream if necessary.
  8. Cool Kringle slightly and drizzle icing over top. Sprinkle with remaining pecans.
  9. Cool completely. Slice and serve.



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