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Wisconsin Kringle

Wisconsin Kringle

This is the best Kringle you’re ever gonna eat outside of Wisconsin!
Course Breakfast
Cuisine American
Prep Time 5 hours 20 minutes
Cook Time 30 minutes
Total Time 5 hours 50 minutes
Servings 18
Author Abbi Clissold based on Kreutz Family Recipe / Lois Carter Crawford



  • 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

  1. Cut margarine and flour together with knives, food processor, etc. Add sour cream
  2. Chill at least 5 hours or overnight.
  3. After chilling, divide dough into three sections (for 3 Kringles) and roll each into a rectangle—about 22" x 9".

Fill the Dough

  1. Spread filling down the center and fold ends in.

Bake the Dough

  1. Bake at 350 F degrees for 20-30 min.
  2. Remove when it is golden brown, and it will be delicious.

Cool & Ice the Kringle

  1. Make and add icing; drizzle it on. 

  2. 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.

  3. If you have a favorite icing, by all means, do that.

Let Cool Completely

  1. After icing the Kringle, let it cool completely and when the icing is hard, the Kringles are ready for eating or freezing.
  2. 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:

  1. 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:

  1. 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.
  2. 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:

  1. 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.
  2. 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