Kringle

Kringle
  • Yield:Serves 12
  • Active time:1 hour
  • Total time:3 hours
This recipe appears in:
American Classics: Kringle

Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings. Special thanks to Racine native MJ Diem for sharing her mother's Kringle recipe which has been adapted here.

Ingredients

  • For the Kringle:
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 sticks unsalted butter, chilled
  • 1 egg
  • 1 tablespoon sugar
  • 1 cup sour cherry jam
  • For the Icing:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Directions

  1. 1.

    In a small bowl mix together sour cream and vanilla. Set aside.

  2. 2.

    Using a pastry blender or (several pulses with a food processor) cut together flour and butter so butter is reduced to small pea-sized bits. Stir in sour cream mixture. Blend well to form a dough. Divide into two disks. Flatten disks slightly, cover and chill at least 2 hours or overnight.

  3. 3.

    Preheat oven to 450°F. In a small bowl whisk together egg and sugar. Set aside. On a floured work surface, roll out each dough disk into a 12 by 6 inch rectangle. Spread filling down center in a thin strip leaving two inches clear on each side and an inch and a half at both ends. Fold sides over center then fold ends up, press lightly to seal. Brush with egg wash.

  4. 4.

    Bake on a parchment lined cookie sheet for 10 to 15 minutes or until golden brown. Drizzle icing over warm kringle. Cool on wire rack. Store in a covered container. Best within a day.

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