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Wisconsin is kringle country, and we’ve never found an oven that makes moister, flakier, more delicious kringle than the Wolf Convection Steam Ovens. This recipe is a sure way to delight your co-workers or child’s classmates.

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Yield: Makes 1 Kringle

Ingredients
Pastry
1 2/3 cups flour

1 teaspoon kosher salt

1 cup butter cut into ¼-inch cubes

1 1/2 cups water

Almond-Cherry Filling
1/2 cup almond paste

1/4 cup cherry pie filling

Strawberry-Cream Filling
1/2 cup cream cheese, softened

1/4 cup strawberry jam

Icing
1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla

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Preparation Method

  1. In a medium bowl, whisk together the flour and salt. Gently rub butter into flour until crumbly; there should be both large and small chunks. Add water and gently knead until well incorporated.
  2. Transfer dough to a lightly floured surface and roll flat into a rectangle. Transfer to a lightly floured, parchment-lined enameled broiler pan, cover, and chill in the refrigerator for 30 minutes.
  3. While dough chills, combine desired filling ingredients, mixing well until incorporated. Set aside.
  4. Transfer dough to lightly floured surface; fold into thirds and roll flat. Turn dough 90 degrees and fold into thirds again. Transfer back to pan, cover, and chill for 30 minutes.
  5. Transfer dough to lightly floured surface and fold into thirds once more. Roll dough into a ⅛-inch thick rectangle.
  6. Spread filling onto the center third of the rolled dough.
  7. Cut ½-inch strips on each side of the unfilled dough, at an angle. Alternating sides, cross strips over the filling, gently pressing the pastry strip ends together to seal.
  8. Transfer filled pastry to a lightly floured, parchment-lined enameled broiler pan. Slide pan into oven at rack position “ 2.” Select Bread & Pastry and Glazed and set temperature to 375° F. Bake for 30 minutes.
  9. Remove from oven; allow to cool slightly, then drizzle with icing and transfer to a wire rack to cool completely.

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