Traditional Pecan Kringle is a favorite in Wisconsin, and we can pretty much guarantee that this pastry rivals the best Danish you’ve ever had. Making it, however, is time-consuming: Most recipes require that the dough be folded dozens of times with rests in between to allow it to chill and relax. We wondered whether the three-day marathon was really necessary, or if some of the work was overkill. After numerous tests, we were able to come up with a recipe that had all the taste and took far less effort than the traditional recipe.
HOW TO ASSEMBLE KRINGLE
1. Working on a lightly floured surface, roll the dough into a 28- by 5-inch strip with one long side closest to you. The dough will be about 1/4 inch thick.
2. Leaving a 1/2-inch border around the bottom and side edges, spread half of the filling over the bottom half of the dough.
3. Brush the edge of the uncovered dough with water and fold the dough over the filling, pinching to close the long seam.
4. Fit one end of the folded dough inside the other to make an oval and press together the seal.
MAKE IT NOW: Our recipe for Pecan Kringle is free until March 7, 2013.