In a large mixing bowl, combine butter, sugar, flour, and egg. Mix until a soft dough forms, ensuring all ingredients are well incorporated.

Pat the kringle dough into a rectangle shape. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to help firm it up.

Once chilled, roll the dough out to about ¼ inch thick. Fold it into thirds, seal the edges, and refrigerate again. Repeat this process one more time to create multiple layers.

In a separate bowl, mix together chopped pecans, softened butter, and brown sugar. Stir until combined, creating a deliciously sweet filling.

Remove the dough from the refrigerator and divide it in half.

Roll each piece into a 6” x 24” strip. Spread your nut filling evenly down the center of each strip.

Take one long side of each strip and fold it over the filling. Brush the exposed edge with an egg wash. Then, fold the other side over and pinch securely to seal it.

Gently form each piece of dough into an oval shape, bringing the ends together and sealing them slightly. Place them seam-side down on a baking sheet.

Cover the kringle and let it rise in a warm spot for about 2 hours, or until they have puffed up slightly.

Preheat your oven to 375°F. Apply an egg wash on top of each kringle and bake for approximately 25 minutes or until they are golden brown and fragrant.

After baking, let the kringles cool on a wire rack. When they’re still slightly warm, prepare your frosting and spread it generously over the pastries.

Create a salted caramel glaze and drizzle it over each kringle.