Kringle!

Unless you're from Wisconsin, chances are you have never had Kringle. I send you my condolences. Kringle is the buttery, flaky, tender Danish pastry of my childhood.  When someone brought home an Almond Kringle, it was eaten in approximately seven seconds.  And for these seven precious seconds, everybody got along. Our mouths were full and it's a challenge to be pissypants when enjoying Kringle. Actually, one of the few things that my family can agree upon is that Almond Kringle is the superior type of Kringle, but I digress.

Kringle is wonderful because it is sweet and savory both.  When I finish a sweet food I usually want something savory, and when I finish something savory I want something sweet. Kringle is perfect because when I finish a piece I just want more Kringle. So you can understand my delight when I stumbled across this little gem of a recipe for Butter-Pecan Kringle over at the King Arthur Flour website. When I found it, I actually dropped what I was doing to make it. Best decision all day. 

I topped the Kringle with homemade caramel, and used the pecans from Grandma's backyard tree. Promise me you'll toast the pecans at 350° for 9-11 minutes. It gives them a completely different (read delicious) flavor. The recipe is top-notch, and simple to boot. When you make it, you will impress yourself and anyone who eats it. Though it was not the Kringle of my childhood, it was so incredible that S. and I ate the entire thing in three days. Don't remind me...