Plum Kringle Quick Dough

A classic Danish holiday recipe gets a plum twist…and an American quick-dough for an easy breakfast or dessert!

Printable Version

Makes

2 pastries, 8 servings each

Active time:

1 hour

Total Time:

3 hours

Good For:

Dessert, Breakfast

Inroduction

About this Recipe

Kringle is a traditional Danish pastry popular around the holidays…or anytime. Because once you get a mouthful of flaky pastry crust and an ooey-gooey fruit filling, you’re going to want more!

Traditional Kringle is made with a yeast dough that isn’t hard but is definitely time-consuming. This sour cream-based dough is yummy but also quick to come together!

Traditional Kringle is filled with tart cherry jam and almond paste, which you are welcome to use! You could substitute any favorite fruit jam or preserves as well. But in honor of the plum orchards at Plumford (aka Sugar Plum) Manor, I decided to create a plum version that’s featured in Christmas at Sugar Plum Manor and is sooooo tasty! Plum preserves can be difficult to find, fair warning. I had to order Bonne Maman’s from Amazon.

For the traditional yeast-dough recipe, you can click here or look in the back of the book!

Ingredients

Instructions

For the Kringle

1 cup sour cream
1 teaspoon vanilla
¼ teaspoon salt
2 cups all-purpose flour
2 sticks butter, chilled
1 egg
1 cup plum preserves

For the Icing

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Using a small bowl, mix together the sour cream and the vanilla.
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In a large bowl, cut together the flour and the butter with a pastry cutter or two knives (or, alternately, pulse a few times in a food processor). You want the mixture to be pea-sized pieces. Stir in the sour cream mixture and mix to form a dough. Divide in half and shape into flattened disks. Wrap in plastic wrap and refrigerate for at least two hours or overnight. At this point you could also freeze the dough (if wrapped in plastic and stored in a zipper freezer bag, dough will stay fresh in the freezer for a year).
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Preheat the oven to 450º. Whisk the egg in a small bowl or cup.
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Cut a piece of parchment paper at least 12 inches long (a little longer for overhang) and on the reverse side, draw out two 12×6 rectangles. Flip the parchment over and, using that as your guide, roll each disk of dough into the 12×6 rectangles.
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Spread the preserves in a thin line down the center of each rectangle, leaving 2 inches on each end. Using the parchment to help you lift, fold each long side of the dough over the preserves. Fold the ends, pressing to seal. Brush each Kringle with egg wash.
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Bake on a parchment lined cookie sheet for 10-15 minutes, until golden brown. As it’s baking, whisk the icing ingredients together. Drizzle over the Kringles as soon as you take them out of the oven. Cool on a wire rack and enjoy! (Best within a day of baking but can be stored in an airtight container for 3 days at room temperature.)

Printable Version

From the Books

Plum Kringle plays a rather pivotal role in Christmas at Sugar Plum Manor, when our Danish antagonist commissions this regional spin on one of his favorite holiday treats from a local baker in Castleton.