Ingredients

• 1 ½ cups Unbleached White All-Purpose Flour (270 g)
• ¼ tsp Fine Sea Salt
• 6 oz cold Unsalted Butter, cut into ½-inch pieces (168 g)
• ½ cup Greek Yogurt (118 ml)

• 1 cup Toasted Pecans (100 g)
• ⅔ cup Light Brown Sugar (140 g)
• 4 Tbsp Butter (softened (59 g)
• ¼ tsp Ground Cinnamon
• 1 Egg White (save the yolk for the egg wash)
• 1 ½ Tbsp Unbleached White All-Purpose Flour (19 g)

• ¾ cup Powdered Sugar, packed (95 g)
• ⅛ tsp Vanilla Extract
• 1 Tbsp + ½ tsp Water (17.5 ml)
• Chopped toasted Pecans, for garnish

Instructions

1. Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment for a couple of seconds. Stop the mixer and add cold butter, then mix on low speed until the butter is the size of small peas. Add yogurt and mix until the dough just comes together. Shape dough into a 4 x 8-inch rectangle and wrap in plastic. Refrigerate for at least 2 hours.
2. Coarsely chop pecans in a food processor. Remove ¼ cup and reserve. Add brown sugar, butter and cinnamon to the food processor and mix until smooth. Add egg white and mix to incorporate. Add flour and reserved pecans and pulse just to combine. Chill until ready to use.
3. Preheat oven to 350°F.
4. Roll dough out between two pieces of parchment until it's 22 x 10-inch and about ¼-inch thick, flipping and unsticking the parchment every few rolls. Add filling in the center longways, leaving a 1-inch space at the ends. Fold one side over the filling and overlap with the other like a pamphlet.
5. Carefully transfer to a parchment-lined baking tray and form into a ring with the overlap on top. Tuck the ends into one another, it's okay if it is not totally flat.
6. Brush the top with reserved egg yolk and bake for 35–45 minutes until golden, then cool.
7. Make the icing by combining sugar, vanilla and water in a bowl. Drizzle over the kringle and immediately scatter with chopped pecans so they’ll adhere.