We hosted my husband’s family Christmas party on Saturday night.  It was an appetizer potluck, with everyone contributing a favorite appetizer.  I decided to make mini muffalettas, along with a few desserts, one of which is today’s post.  There’s a New Orleans bakery that makes a Cajun Kringle, and it is outstanding!  I needed something a bit quicker, though, so I searched about in all of my magazines and cookbooks and came across this little wonder in a small publication by Land o’Lakes.  The taste is quite similar to the Cajun Kringle, so I think it’s fantastic, and best of all, the recipe makes two!  I did tweak it the recipe, as I used vanilla extract instead of maple, and I used my own brown sugar icing, but I’ll provide you with the Land o’Lakes icing, as well.  If you’re still working on your Christmas dessert menu,  this is a great recipe to try! 

2-4 tablespoons water

1 cup water

1 teaspoon vanilla extract or 1 teaspoon maple extract

3 large eggs

1 1/2 cups powdered sugar

1 teaspoon maple extract

2 tablespoons milk

1/4 cup chopped pecans

Pastry

Heat oven to 350 degrees.

Line a baking sheet with parchment and set aside.

Combine flour and salt; using a pastry cutter, cut butter into flour, until mixture is crumbly.
Stir in 2 tablespoons water to make a pastry that holds together when pressed, if necessary, add the remaining water, 1 teaspoons at a time until desired consistency is reached.

Divide mixture in half, pressing each piece into a 12×3-inch rectangle about 3 inches apart on prepared baking sheet; set aside while making filling.

Filling
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan.

Cook until mixture comes to a boil and butter melts.

Remove from heat and add in vanilla (or maple extract).

Stir in 1 cup of flour.

Return to stove over low heat.

Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
Beat in eggs, one at a time, with wire whisk or wooden spoon until smooth and glossy.
Divide egg mixture between two pastry rectangles.

Bake at 350 degrees for 55 minutes.

Cool for 30 minutes – the topping will shrink as it cools, creating the custard filling.

While pastry is cooling, make Brown Sugar Icing or Land o’Lakes glaze.

Measure powdered sugar into a large bowl; set aside.

Combine brown sugar and 1/2 cup of butter in a saucepan.

Cook over medium heat, stirring constantly, until butter melts.

Add cream and bring mixture to a boil.

Remove from heat, stir in vanilla, and pour over the powdered sugar.

Using a mixer, beat together for 3-4 minutes, then add pecans, beating an additional 30 seconds.

Pour over pastries while still icing is warm.

Allow icing to set before slicing.

Combine all glaze ingredients in small bowl.

Beat at low speed 1 minute.

Beat at high speed until smooth and creamy, adding additional milk, 1 teaspoon at a time, until desired glazing consistency.
Spread glaze over pastries.

Sprinkle with nuts.