Kringle Recipe
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Kringle Recipe

Filling
2 cans of 30 ounce pie filling, apple peach or cherry.

Kringle Dough
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 nuts.

Glaze
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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