Caramel Pecan Kringle

FOR KRINGLE

3⁄4 cup to 1 cup Marzetti® Old Fashioned

1 cup pecans, divided

Caramel Dip, divided

1 sheet puff pastry, defrosted

FOR ICING

1⁄2 cup confectioners’ sugar

1 tbsp. cream or milk

pinch of salt

1⁄4 tsp. vanilla extract

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. Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper. Unfold puff pastry in center of prepared pan. Evenly spread ½ of the Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with 1/3 cup pecans. Fold one-third section of dough over to cover caramel and pecans. 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. Bake 15 to 20 minutes or until pastry is golden brown. For icing, whisk together all ingredients, adding additional cream if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.