Thursday, January 6, 2011


I made 36 kringles to give to my neighbors yesterday.


For the dough:

4 cups flour
1 cup slightly softened butter
2 T. sugar
1 tsp. salt
2 1/4 tsp. rapid rise yeast
2 eggs beaten
1 cup milk

Cream Cheese Filling:

1 8oz. package cream cheese
1/2 cup sugar
1 tsp. vanilla extract
1 jar jam
1 cup chopped pecans

Glaze Recipe:

3 cups powdered sugar
2 T. softened butter
4 T. warm water
1 T. milk
2 tsp. vanilla extract

Place the flour, sugar, butter and salt in your mixer bowl. Beat until combined. Add the yeast, eggs and milk. Beat with paddle attachment until combined. Divide in half, flatten into a disk, wrap in plastic and chill for 24 hours.

Preheat your oven to 350 degrees when you are ready to make the kringles.

Mix the ingredients for the filling keeping the jam and pecans separate.

Roll half of the dough out into a rectangle 1/8 inch thickness. Cut into smaller rectangles about 5X4. Spread some of the cream cheese mix over each rectangle. Spread the jam of your choice on next. Use no more than a tablespoon or so because it will ooze out while cooking if you use too much. Sprinkle with chopped pecans.

This is out of order but beat the glaze ingredients together and set aside.

Roll each short end into the middle.

Pinch the ends and tuck them underneath.

Press the middle together, pinch and indent the center. Bake for about 25 minutes until turning golden.

Remove to cooling racks and drizzle with the glaze.

I doubled this recipe to make 36 kringles.

I filled some using apricot jam.

Some were filled with strawberry jam.

Others were filled with raspberry jam. You can use any kind of jam or nuts your prefer.

These freeze very well too. The neighbors were thrilled to receive these.