Danish Kringle 1 pie crust 2/3 cup chopped pecans 1/3 cup brown sugar 3 teaspoon butter water 1/2 cup powder sugar 1/4 teaspoon vanilla 2-3 teaspoon milk 3 tablespoon chopped pecan Heat ove to 375. Remove crust from pouch. Place on large ungreased cookie sheet; press fold out lines. In medium bowl, combine 2/3 cup pecan, brown sugar and butter, mix well. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move kringle to center of cookie sheet. Press edges with fork to seal. Prick top with fork. Bake at 37 for 17-22 minutes or until golden brown. Cook 5 minutes. In small bowl, combine powder sugar vanilla, and enough milk for desired drizzling consistency; blend until smooth. Drizzle over kringle; sprinkle with 3 teaspoon pecans. Cool 30 minutes or until completely cool.