Cherry Kringle
Indulge in the flaky, fruit-filled perfection of a homemade Cherry Kringle, a buttery pastry loaded with vibrant cherry pie filling and topped with a sweet almond-infused glaze. This classic Danish-inspired treat features a tender, golden-brown crust made with cold cubed butter and a touch of sugar, creating a delicate balance of richness and sweetness. A drizzle of creamy icing and a sprinkle of sliced almonds add the perfect finishing touch to this crowd-pleasing dessert. Ready in just under an hour, this easy-to-follow recipe is ideal for breakfast, brunch, or as a stunning centerpiece at your next gathering. Whether you’re a seasoned baker or a beginner, this Cherry Kringle is your ticket to delivering bakery-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoons Salt
- 6 tablespoons Ice water
- 1 can Cherry pie filling
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Almond extract
- 2 tablespoons Sliced almonds (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
On a lightly floured surface, roll out one dough disk into a large rectangle approximately 12x8 inches. Transfer to the prepared baking sheet.
Spread the cherry pie filling evenly down the center of the pastry, leaving about 2 inches of space on each side.
Roll out the second dough disk to the same dimensions as the first and carefully place it over the filling. Seal the edges by crimping with a fork.
Cut three to five small slits on top of the pastry to allow steam to escape. Bake for 25–30 minutes, or until the kringle is golden brown.
Allow the kringle to cool slightly on the pan.
In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth to make the icing.
Drizzle the icing over the cooled kringle and sprinkle with sliced almonds, if desired. Serve and enjoy!
Nutrition Facts
Calories |
4183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 548.5 g | 199% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 294.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 220 mg | 17% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
