My husband hails from Wisconsin which is the Land of Kringle. He requested Kringle for Solstice this year (we don’t celebrate Christmas). The last time he asked for a Kringle I just mail-ordered it – a process that turned out to be ridiculously complicated. We live in Canada, you see, and there are rules about how things can be shipped and extra costs for pastries (or something) and, in the end, it was stupidly expensive.
I figured it couldn’t be that hard to make one at home – I mean, it’s food. And, if it didn’t turn out, I’d just get out ye olde credit card and buy one from Wisconsin.
My first attempt was awful in terms of what you’d expect from a Kringle. I’m not from Wisconsin and even I knew it wasn’t authentic by any stretch of the imagination. I had my suspicions after viewing the recipe, but I figured it couldn’t hurt to try.
Nope. There’s a reason that recipe isn’t posted here.
In order to make the official O&H version, I discovered that I would need to spend 3 days in the process. I intend to attempt this during the Christmas holidays – when I have 3 days off in a row and the patience to spend rolling things out. When that happens, I’ll post again to let you know how it turns out.
In the meantime, however, I made the easiest cheatiest Kringle EVER and my beloved husband really liked it and, so, I am going to share the recipe. If you can call something that uses frozen pastry a recipe.
Violet’s Cheatie Kringles
Makes 2 Kringles.
1 box of frozen puff pastry (contains 2)
8 ounces of cream cheese, softened
1/4 cup white sugar
1 can of pie filling (your choice of flavour)
2 tablespoons white sugar (or coarse, if you’re fancy)
1 cup powdered sugar
2 tablespoons of milk
1 teaspoon vanilla extract
- Thaw your puff pastry per the directions on the box. I used President’s Choice brand and thawed it on the counter, at room temperature, for about 2 hours.
- Preheat the oven to 350F
- Line a baking sheet with parchment paper.
- Using a mixer, combine the softened cream cheese with 1/4 cup of white sugar. Mix until it’s light and fluffy and happy.
- Lay the pastries flat. Divide the cream cheese mixture in half – spread one half down the centre of each pastry (in a strip that’s about 2 inches wide)
- Spread pie filling on top of the cream cheese. It’s up to you how much pie filling you decide to use – go nuts or be conservative.
- Fold one length of the pastry over top of the filling. Fold the other side of the pastry on top of that. Repeat with the second Kringle. Fold the ends of both Kringles underneath. (I feel like I have made this step very confusing. Have I?)
- Brush the tops of both Kringles with the beaten egg (you won’t need the whole thing) and then sprinkle with white sugar. Bonus points if you had some fancy, coarse sugar sitting around for this.
- Bake for about 25 minutes – or until everything is nice and browned. I turned mine halfway through to keep things even.
- Cool the Kringles for about 15 minutes. While they’re cooling, combine the icing sugar with the 2 tablespoons of milk and the vanilla extract.
- Drizzle the extract over the cooled Kringle.
- Cut ’em up and eat ’em.
Make your own icing sugar by tossing a cup of white sugar into the blender and pulsing until it’s powdery. This stuff tastes WAY better than the icing sugar you buy in the store – did you know they put corn starch in there to keep it from clumping? Ew.