2 cans of 30 ounce pie filling, apple peach or cherry.
1 lb. margarine, softened
4 cups flour - Cut together like pie crust until the size of marbles.
4 egg yolks
1 cup sour cream
1 package dry yeast
Mix ingredients together and let stand until room temperature. Mix into flour mixture and form a ball. Divide into 4 balls. Wrap in wax paper and refrigerate overnight.
When ready to bake, roll ball into a 12 x 15 rectangle on a well floured board. Working quickly before dough softens, transfer onto cookie sheet. Fill the middle with one half of a can of pie filling. Fold the ends up and both sides over. Let kringle sit at room temperature for 20 minutes.
Bake for 20-25 minutes at 350° F.
or until brown. Let cool, drizzle powdered sugar glaze over and top with chopped
1 cup sifted powdered sugar
2 tablespoons melted margarine or butter
1 tablespoon water
1/4 teaspoon vanilla
This recipe makes four kringles. Dough will keep in the
refrigerator 1 week, dough may also be frozen.
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