Wisconsin Kringle Recipe

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This is the best Kringle you’re ever gonna eat outside of Wisconsin!

Prep Time5 20

Cook Time30

Total Time5 50

Course: Breakfast

Cuisine: American

Keyword: danish cake, danish kringle, kringle, pastry, wisconsin kringle

Servings:

Calories: 127kcal

Author: Kathy Owen

Ingredients

Dough

2 cups flour
2 sticks margarine or butter
8 ounces sour cream

Filling

1 can Prepared filling of your choice Nut or fruit. I used canned almond paste, about 10 ounces, see note below.

Icing

1 cup powdered sugar
¼ cup milk
¼ cup melted butter

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Instructions

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 the dough into three sections (for 3 Kringles) and roll each into a rectangle of about 22" x 9".

Fill the Dough

Spread filling down the center and fold the two sides of the long length until they almost meet then fold the ends in.

Bake the Dough

Bake at 350F degrees for 20 to 30 minutes
Remove when it is golden brown, and it will be delicious.

Cool & Ice the Kringle

Make and add icing; drizzle it on.

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.

Notes

Note About The Icing:

I use a random mix of powdered sugar, milk, and melted butter (approximate amounts listed in the ingredients). Sorry, I can't be more specific here: I just keep mixing until I get a nice consistency that streams off the fork to make pretty designs. If you have a favorite icing, by all means, do that.

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 a 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 cake).

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