A traditional Danish pastry made easy with the help of puff pastry. This easy Cherry Kringle is made in one hour but will look like it took all day. A perfect way to treat your family or bring to the party. This dessert recipe is easy enough for new cooks too!
I am not much of a baker yet. It might be because I don’t really have a sweet tooth. Hubby and daughter have a sweet tooth so I feel a little guilty sometimes that I don’t bake desserts often enough.
This dessert is the solution.
Puff pastry is every cooks best friend in the kitchen. It is a laminated dough which means that there are many layers of fat in between the dough. It’s nothing you can really see until it bakes up and the flaky layers arise out of nowhere. It’s what makes flakey biscuits and croissants amazing.
To actually make this dough yourself would require many hours rolling and folding dough, chilling in between each iteration. It took my friends two days to make croissants in this manner. While they said they enjoyed the experience, they would probably never do that again.
This is where puff pastry comes in. You can make fancy desserts like Danish Kringle in an hour but it will look like you spent all day. It’s so easy to use this dough that it is perfect for new or busy home cooks.
This Kringle recipe is high adaptable. Just swap out the fruit and nuts for different options like this Apricot Kringle I made a few years ago.
A dessert that is fancy enough for the holidays but easy enough for your family on the weekends.
Enjoy, have fun and share with friends!
How To Make Kringle at Home
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An easy version of a traditional Danish pastry. Puff pastry makes this an easy and quick dessert that will look like you spent all day making. Perfect for new cooks too!
1 lb frozen puff pastry sheets
1 cup of walnut pieces or halves plus 3 tbs more for garnish
1/2 cup salted butter
1/2 cup brown sugar
1/2 tsp cinnamon
1 cup of tart cherries, thawed frozen or fresh
flour for dusting and rolling out pastry
1 egg white + 1 Tbs water
1 cup powdered sugar
1-2 Tbs water, milk or orange juice
1 tsp vanilla extract if using water or milk with your powdered sugar for the icing
Thaw puff pastry according to directions. This may be done the day before in the fridge or at room temp for several hours. Pre-heat oven to 375.
Add next 4 ingredients to a food processor and pulse until it forms a thick paste.
Roll out puff pastry on a well floured surface into a rectangle roughly 24 inches long and about 1/8th inch thick. Smear walnut paste on pastry as shown and add cherries. Roll the long edge like a jelly roll as shown, pinching the dough at the edge to seal.
Prepare a baking sheet with parchment paper. Hold your pastry at the ends, lift, stretch a little and slap the middle against the surface while stretching slightly. 2-3 slaps should be good. Lay on surface, bring ends around the back to form a pretzel-like form and grab hold. Carry to your baking sheet lined with parchment paper.
Beat egg white and water and brush on pastry.
Bake in pre-heated oven for 20-30 minutes until medium golden brown. Not too light, aim for a medium brown. Remove from oven and cool 10 minutes.
Make your icing by mixing the powdered sugar, vanilla extract if using, with your liquid until a thick glaze forms.
Drizzle your icing and sprinkle with remaining sliced almonds.
Although this is a cherry and walnut kringle, you may use apples, raisins, apricots or pears instead of cherries.
I have made this without fruit and it was delicious too!
Puff pastry is a laminated dough just like Danish dough and classic French pastry dough. This is a great resource for everyday baking. Making laminated dough is a long but enjoyable process that takes a lot of time.
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