Recipe Idea: Wisconsin Kringle
Hi. It’s Lois, but I’m not in the kitchen today. My stepdaughter Abbi made us some Wisconsin Kringle and wrote up the recipe for us. It was SO good! This is what she had to say: “I got this recipe from the sister of one of my closest high school friends (Ericka Kreutz – Ericka is an actress in LA). Ericka’s sister makes lots of Kringle every year as Christmas gifts. Kringle is a Scandinavian filled pastry that is a favorite in the Milwaukee, Wisconsin area. Try it. You’ll love it.”
Well, let me tell you, we loved it. It takes a bit of time to make because you have to let it chill at least 5 hours, but it’s worth the trouble. Abbi says it turns out better if you use margarine instead of butter so keep that in mind if you decide to make Wisconsin Kringle. When I lived in Milwaukee, I ate Kringle fairly often. It’s hard to get in Virginia, and having a recipe for it makes me happy.
Read on for recipe and nutrition…
- 2 cups flour
- 2 sticks margarine (or butter)
- 8 oz sour cream
- Filling of your choice (nut or fruit) (I used canned almond paste (about 10 ounces, see note below)
- Icing: about 1 cup powdered sugar, ¼ cup milk, ¼ cup melted butter
- Cut margarine and flour together with knives, food processor, etc. Add sour cream and chill at least 5 hours or overnight.
- Divide dough into three sections (for 3 Kringles) and roll into a rectangle—about 22" x 9".
- Spread filling down the center and fold ends in.
- Bake at 350 F degrees for 20-30 min.
- Remove when it is golden brown, and it will be delicious.
- Then add icing. I use a random mix of powdered sugar, milk and melted butter. Sorry, I can't be more specific here—I just keep mixing until I get a nice consistency that it streams off the fork to make pretty designs. If you have a favorite icing, by all means, do that.
- After icing the Kringle, let it cool completely and when the icing is hard, the Kringles are ready for freezing. They freeze really well so this is a good option to make ahead for special events and to give
a gifts. (Of course, if you don't freeze them, they will be gone in no time because they are wonderfully delicious and hard to resist!)
- I've used both margarine and butter. I usually HATE using margarine, but I think the dough is too crispy and flaky with butter. Kringle should have
softnessto it so I always go with margarine. And soy margarine doesn't taste as good as Imperial.
- It is REALLY sticky. Flour your rolling pin and surface liberally and often. I have never made a round Kringle; the rectangles were just so much easier.
- I use filling from a can. Solo, Wilderness, whatever. Buy the pie filling flavor that you love. One small can will generally fill all three Kringles, but my family loves the filling so I spread it thick and use 2 cans. Once I made up my own filling and that worked out great too. I mixed pecans, brown sugar and cinnamon together (use a recipe for a crumbly topping for any kind of coffee cake for some guidance) and used some melted butter for the dough.
- The dough will puff up while it bakes and the folds will separate, but don't worry about that. It's nice to see the filling in the middle.