Who knew you could make Wisconsin Kringle so easily? And this Scandinavian coffee cake is amazing.
Wisconsin Kringle Recipe
Hi. It’s Lois, being my Wisconsin self, hungry for Wisconsin Kringle. I decided to repost this recipe (originally posted in January 2012). When the weather is cold, it’s a great time for Kringle.
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. Now that I’m eating gluten-free, I’ll have to try it with gluten free flour!
I know you’re gonna wanna eat this. If you like the almond variety, you’ll need some canned almond paste like this:
Wisconsin Kringle Recipe
- 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)
- 1 cup powdered sugar
- 1/4 cup milk
- 1/4 cup melted butter
Make, Chill, and Roll the Dough
- Cut margarine and flour together with knives, food processor, etc. Add sour cream
- Chill at least 5 hours or overnight.
After chilling, divide dough into three sections (for 3 Kringles) and roll each into a rectangle—about 22" x 9".
Fill the Dough
- Spread filling down the center and fold ends in.
Bake the Dough
- Bake at 350 F degrees for 20-30 min.
- Remove when it is golden brown, and it will be delicious.
Cool & Ice the Kringle
Make and add icing; drizzle it on.
I use a random mix of powdered sugar, milk and melted butter (approximate amounts listed in ingredients). 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.
Let Cool Completely
- After icing the Kringle, let it cool completely and when the icing is hard, the Kringles are ready for eating or freezing.
- They freeze really well so this is a good option to make ahead for special events and to give as 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!)
Note About Butter/Margarine:
- 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 softness to it so I always go with margarine. And soy margarine doesn't taste as good as Imperial.
Notes About the Dough:
- 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.
- 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.
Notes About the Filling:
- 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
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Wisconsin Kringle Nutrition
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