Warm up on this cold morning with light, flaky Kringle! When I first researched this Wisconsin favorite, I learned why it is so delicious… BUTTER. By using a butter substitute (Earth Balance), we cut calories but kept the soft and flaky crust.
We had a great morning playing outside in the snow, then came inside to Christmas music and the smells of the tree and fresh Kringle!
Start by combining the butter and butter substitute and spreading into an 8 by 16 inch rectangle. Place in the freezer until ready to use.
Choose your Kringle filling. I highly recommend the cherry preserves & goat cheese combination! When making the dough, make sure the egg is room temperature. If you don’t have time to let it sit out, simply place it in a mug of warm water for a minute.
After the dough has chilled, roll it into an 8 by 12 inch rectangle. Divide the butter layer into 2 equal parts and place 1 half onto 2/3 of the dough (like above).
Fold the uncovered third of dough over the middle third. Then fold the remaining third over the middle. Wrap in plastic wrap and chill. Once chilled, repeat this step with the other half of the butter mixture.
Gently roll the dough into an 8 by 16 inch rectangle and once again fold into thirds. Chill, then cut the dough into 2 equal pieces. Each piece will make 1 Kringle.
Gently roll the first piece of dough into a 6 by 20 inch rectangle. Spread 1/2 cup cherry preserves along the middle third, then sprinkle 1 oz of goat cheese.
Fold one of the long edges to the middle, then the other. Seal the ends. Place the Kringle on a parchment-lined baking sheet and form into an oval. Flatten entire Kringle with your hands. Cover with plastic wrap and sit at room temperature for 1 hour. Bake at 350 degrees F for about 20 to 25 minutes, until golden brown.
Cherry Goat Cheese Kringle
Adapted from Food Network
Yields 2 Kringles
- 1/4 cup butter
- 1/2 cup Earth Balance buttery spread
- 1 package dry yeast
- 1/4 cup lukewarm water
- 1/4 cup lukewarm milk (I used Almond)
- 1/8 cup agave nectar
- 1/8 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
For the filling
- 1 cup cherry preserves (or fruit of choice)
- 2 oz goat cheese
- Optional: add fruit, nuts, raisins
- Combine butter and Earth Balance and mash with a fork. Spread the butter mixture on waxed paper to an 8 by 16 inch rectangle. Chill.
- Dissolve the yeast in the warm water. Add the milk, agave nectar, brown sugar, salt, vanilla and egg.
- Add flour and mix by hand. Once dough forms, cover with plastic wrap and chill.
- Roll dough on a well-floured surface to an 8 by 12 inch rectangle. Divide the prepared butter mixture into 2 equal parts and place 1 piece on 2/3 of the dough. Fold the uncovered third of dough over the middle third (Covering half of the butter). Then fold the remaining third over the top and chill.
- Roll dough again into an 8 by 12 inch rectangle. Place the remaining piece of chilled butter mixture over 2/3 of the dough and repeat Step 4. Chill.
- Gently roll dough to an 8 by 16 inch rectangle. Fold like above in thirds And chill.
- Cut the dough into 2 equal pieces. Lightly roll one piece at a time until both are about 6 by 20 inches. Spread center third of dough with cherry preserves, then sprinkle goat cheese.
- Fold one of the long edges to the middle. Moisten other edge and fold over top to cover filling. Seal well. Put Kringle on parchment paper-lined baking sheet and form into an oval shape, pressing ends together. Flatten entire oval with hands. Cover and let sit at room temperature for 1 hour.
- Preheat oven to 350 degrees F and bake for about 20 to 25 minutes. Cool, then ice with mixture of powdered sugar and water. Enjoy!