Trader Joe’s Seasonal Pastry Calendar Returns for Limited Time
Ultimate Homemade Pecan Kringle: Seasonal Sweetness for Every Month
Learn how to bake a flaky, buttery Pecan Kringle—baked at home with a three-day process—so you can enjoy your favorite Trader Joe’s pastry any time of year.
Ingredients
Method
- Bloom the yeast: In a small bowl, whisk warm milk with a pinch of sugar and the yeast. Let stand 5–10 minutes until foamy.
- Make the dough: In a stand mixer fitted with a paddle, mix flour, sugar, and salt. Add cubed butter and pulse until pea-sized bits remain. Switch to the dough hook, pour in yeast mixture, eggs, and vanilla, then knead 5 minutes until silky.
- First rise: Transfer dough to an oiled bowl, cover, and let rest in the fridge 8–12 hours for flavor development.
- Laminate: On a lightly floured surface, roll chilled dough into a 12×18″ rectangle. Fold into thirds like a letter, rotate 90°, and roll again. Repeat once more for extra flakiness.
- Prepare filling: Mix brown sugar, cinnamon, and half the pecans in a bowl.
- Shape the Kringle: Roll dough to 10×20″. Spread filling down the center, leaving a 1″ border. Fold long edges toward center, crimping to seal. Form into an oval ring and transfer to a parchment-lined sheet pan.
- Second rise: Cover loosely and let proof 1–1.5 hours until puffy.
- Bake: Preheat oven to 375°F. Brush top with milk wash. Scatter remaining pecans on top. Bake 20–25 minutes until golden brown.
- Glaze: Whisk powdered sugar with milk to a drizzle consistency. While warm, drizzle over the Kringle. Let cool 15 minutes before slicing.
Ultimate Homemade Pecan Kringle: Seasonal Sweetness for Every Month
If you’ve ever chased down Trader Joe’s limited-release Kringles, now you can master your own flaky, nut-studded pastry right in your kitchen. This three-day method deepens flavor and layers in buttery goodness that rivals any bakery.
Ingredients
- 3 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ½ cup granulated sugar
- 2¼ tsp active dry yeast (1 packet)
- ½ cup whole milk, warmed to 110°F
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup brown sugar
- 1 Tbsp ground cinnamon
- 1½ cups chopped pecans, toasted
- 1 cup powdered sugar
- 2–3 Tbsp milk or cream (for glaze)
Instructions
- Bloom the yeast: Combine warm milk, a pinch of sugar, and yeast. Rest until foamy, about 5–10 minutes.
- Make the dough: In your mixer, whisk flour, sugar, and salt. Add butter cubes and pulse until you see pea-sized pieces. Swap to the dough hook, pour in yeast mix, eggs, and vanilla. Knead until smooth, ~5 minutes.
- Chill & rest: Oil a bowl, place dough inside, cover, and refrigerate 8–12 hours for a slow first rise.
- Laminate for layers: Roll chilled dough to 12×18″. Fold into thirds, rotate 90°, then roll and fold again. This quick double-encasing builds beautiful flakiness.
- Prep filling: Stir brown sugar, cinnamon, and half the pecans together.
- Shape & seal: Roll dough into 10×20″. Spread filling down the center lengthwise, leaving a 1″ margin. Fold edges over, crimp well, then form into an oval on parchment.
- Final proof: Cover loosely and let rise 1–1.5 hours until puffy.
- Bake: Heat oven to 375°F. Brush top lightly with milk, sprinkle remaining pecans, and bake 20–25 minutes until golden.
- Glaze & cool: Whisk powdered sugar with milk to a pourable glaze. Drizzle over the warm ring and let cool 15 minutes before slicing.
Special Tips
- For extra richness, swap half the milk in your dough for heavy cream.
- Toast pecans on a sheet pan at 325°F for 8 minutes—watch closely to avoid burning.
- If your kitchen is warm, proof in the oven with just the light on to maintain a steady temperature.
- Don’t rush cooling—slicing too soon will smear your icing and flatten layers.
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