I find that recipes from Real Simple are disappointing. Maybe that’s the reason I stopped getting the magazine. Here is a recipe I have saved for nearly 2 years and just tried it out last weekend for a BBQ. Huge bust. They are better on their own, a bowl of ice cream and a chocolate rice krispie square.
Not at all like the real thing but very close and very tasty all the same.
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2/3 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened (do not use margarine spread)
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
3 tablespoons chopped pecans, if desired
Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet.
In medium bowl, mix 2/3 cup pecans, the brown sugar and butter. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move kringle to center of cookie sheet. Press edge with fork to seal; prick top with fork.
Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.
In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle. Sprinkle with 3 tablespoons pecans. Cool completely, about 30 minutes. Cut into wedges.
Straight from the growers at Fairwinds farm in Topsham, ME.
- Cut berries down to 1 inch -right after picking
- Fertilize In fall
- November cover in straw
- In spring (April) remove straw and fertilize
- Pick in the 3rd week in June