Christmas Kringle Pastry Recipe
One of the best parts about Christmas morning is the food spread. Most of the time, families start the day early, opening presents together and then sitting down for an excellent breakfast. There are many options to enjoy on such a special day, but sweet treats are great for kids and adults alike. This Kringle pastry has a doughy base, raspberry filling, and a nice icing glaze. It's incredibly tasty and sweet and we cannot say enough good things about it.
Recipe developer Miriam Hahn is the brains behind this pastry that is sure to be a hit. "My favorite thing about this recipe is the presentation. It just looks so festive and special. It is very versatile in terms of serving," Hahn raves. "It is great for a holiday brunch and it serves a large number of people. If there are other desserts offered, you can actually cut the pieces smaller and get 24 out of it. It is really nice for Christmas morning or even for a holiday dinner dessert." If you've been looking for the perfect holiday treat, this Christmas Kringle pastry recipe is the perfect option.
Gather the ingredients to make Christmas Kringle pastry
This festive recipe requires many ingredients, so the first thing you will need to do is make a list and then head to the grocery store. Start with a few cups of frozen raspberries, and then get some cane sugar. While you're in the baking aisle, grab brown sugar and almond extract. You will also need unsalted butter and all-purpose flour.
Then, pick up some salt and active dry yeast. In terms of dairy, you will need milk and eggs. Then, throw some sliced almonds, powdered sugar, and vanilla into your cart. Once you're home, measure out some water, unload the goodies, and then it's time to begin.
Cook the raspberries in sugar
Now that you have all of your ingredients, it's time to start cooking. Take out a small pot and throw in the raspberries first. "You don't need to thaw the raspberries, they thaw out pretty quick when you have them on the stove," Hahn shares. Then, you will need to toss in the cane sugar, brown sugar, and almond extract. Put the pot on your stove and turn the heat up to medium-low. Cook all of the ingredients together for about 12 minutes, and remember to stir frequently to break down the raspberries as you go. Then, cool the mix in the fridge for about 30 minutes.
Mix the butter and flour
Grab your butter and cut it into ½-inch cubes. Take out your food processor and place it on a safe spot on the counter. Open the lid and toss in the butter cubes and flour. Close the lid and pulse the two together until the butter and flour are thoroughly combined. Then, pour the mixture into a large bowl and add the remaining cane sugar, salt, yeast, milk, and egg, and beat with a hand or stand-up mixer until smooth. Cover the dough and then place it in the fridge for an hour.
Roll the dough and add the filling
When you take the dough out of the fridge, lay it on a large surface and roll it out to 25 inches long and 10 inches wide. It's best to use a measuring tape to measure the dough and make sure you have it big enough. Then, trim the edges with a pizza cutter to make them straight and pretty even. Spoon the raspberry filling in the center of the dough, then fold each side over the dough and seal the seam with your fingers.
Form a circular pastry and preheat the oven
Join the ends of the dough to form a circle or an oval shape. You can seal them together by pinching the dough. Then, carefully flip the circle over to make the seam on the bottom. Spread any leftover raspberry filling on the top of the pastry and sprinkle the almonds across the top. The filling on the top will help the almonds stick. Then, preheat the oven to 350 F. Cover the Kringle and let it sit for 45 minutes to activate the yeast as you wait for the oven to preheat.
Bake and make the icing
Once your timer goes off, it's time to get cooking! Just pop the Kringle in the oven and bake for about 28 minutes, or until the top starts to get golden brown. Take the Kringle out of the range and let it cool for about 20 minutes. In the meantime, make the icing. This step is super simple. Just add the powdered sugar, water, and vanilla together in a bowl to make the glaze. When the Kringle is cool, drizzle the icing over it and quickly spread the red and green sprinkles, so they stick.
Serve and enjoy
Once you finish icing and sprinkling the cake, you can serve and enjoy this wonderful treat. "I think it goes so well with coffee or an after dinner drink like Sambuca, Amaretto or Kahlua. For a brunch it would be nice alongside quiche, fruit and yogurt parfaits," Hahn shares. "Also this Kringle doesn't just have to be for Christmas. You can omit the green and red sprinkles on the top and either leave it with just the glaze or you can even dress it up a little more and use edible glitter or even edible flowers for Easter or a bridal shower." And, as for leftovers, Hahn notes that they "will be fine for 5 days but it is best when it is fresh."
You could make this Kringle pastry ahead of time
Do you want to make this dish, but will be in a crunch for time? "You can make this ahead of time but it is kind of hard to store it in the fridge in the full oval form, so you might need to cut it up which is fine. Or, you can make the dough ahead and the filling ahead and just assemble and fill prior to serving if you want to display it on a platter," Hahn shares. "You can just make it and cover it tightly on the baking sheet before transferring it over to a serving platter. It is fine sitting out for a few hours."
There is also a way to take a shortcut with this dish. "The other option when making this if you are short on time, is using frozen puffed pastry," Hahn adds. "You can roll that out instead of hand making the dough and it works great and is much easier."
- 2 cups frozen raspberries
- ⅔ cup + 2 tablespoons cane sugar, divided
- 2 tablespoons brown sugar
- 1 teaspoon almond extract
- ¾ cup unsalted butter
- 2 ¾ cups all-purpose flour + more for rolling out dough
- ½ teaspoon salt
- 2 teaspoons active dry yeast
- ¾ cup warm milk
- 1 egg
- ¼ cup sliced almonds
- 1 cup powdered sugar
- 2 tablespoons water
- 1 teaspoon vanilla
- Add the raspberries, ⅔ cup of cane sugar, brown sugar, and almond extract to a small pot. Cook on medium-low heat for 12 minutes, stirring frequently, breaking down the raspberries as you go.
- Cool the mixture in the refrigerator for at least 30 minutes.
- Chop the butter into ½-inch cubes and add them to a food processor, along with the flour. Pulse until the butter and flour are completely mixed. Then, pour the mixture into a large bowl and add the remaining cane sugar, salt, yeast, milk, and egg, and beat with a hand or stand-up mixer until smooth.
- Cover and put this in the refrigerator for 1 hour.
- Lay the dough on a large surface and roll it out to 25 inches long and 10 inches wide — use a measuring tape to make sure you have it big enough. Trim the edges with a pizza cutter to make them straight.
- Spoon the raspberry filling into the center of the dough, then fold each side over the dough and seal the seam with your fingers.
- Join the 2 ends to form a circle or oval shape and seal them together by pinching the dough. Carefully flip the circle over so that the seam is on the bottom. Spread any leftover raspberry filling over the top and then sprinkle the almonds across the top. The filling on top will help the almonds stick.
- Preheat the oven to 350 F. Cover the Kringle and let it sit for 45 minutes to let the yeast activate.
- Bake the pastry for 28 minutes or until the top starts to get golden brown. Take it out of the oven and let it cool for 20 minutes.
- Mix the powdered sugar, water, and vanilla together to make the glaze. When the Kringle is cool, drizzle the icing over and then quickly sprinkle the red and green sprinkles so they stick to the icing.
- Serve the Kringle pastry.
| Calories per Serving | 329 |
| Total Fat | 13.8 g |
| Saturated Fat | 7.8 g |
| Trans Fat | 0.5 g |
| Cholesterol | 45.4 mg |
| Total Carbohydrates | 47.0 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 22.6 g |
| Sodium | 114.7 mg |
| Protein | 5.0 g |
