Wisconsin Kringle
A large oval layered pastry filled with pecans and topped with icing, brought to Wisconsin by Danish immigrants in Racine.
- Prep
- 90 min
- Cook
- 25 min
- Total
- 115 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 350 kcal
Equipment
- •Rolling pin
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 19
- carbs
- 40
- protein
- 5
- calories
- 350
Instructions
- 1
Stir the yeast and a pinch of sugar into the warm milk. Let it sit for 5 minutes.
- 2
Mix the flour and salt together. Cut in a portion of the butter until it forms pea-sized pieces.
- 3
Add the yeast mixture, egg, and sugar to make a soft dough. Chill in the refrigerator for 30 minutes.
- 4
Roll the dough around the remaining cold butter and fold into thirds. Chill between folds and repeat 3-4 times.
- 5
Roll the layered dough out into a long rectangle.
- 6
Mix the pecans and brown sugar for the filling. Spread the mixture straight down the center.
- 7
Fold the dough over the filling. Shape it into a large oval on a sheet pan, sealing the seam underneath.
- 8
Let it rise for 30 minutes. Bake at 375°F (190°C) for 20-25 minutes until golden.
- 9
Let the pastry cool completely. Drizzle with a powdered sugar icing before serving.
Chef's tips
Keep the butter cold while rolling and folding to get distinct flaky layers. Bakeries in Racine, Wisconsin often use fruit fillings like cherry or apricot as well as pecan.
Storage
Store at room temperature, wrapped, up to 3 days, or freeze up to a month.
Reheating
Warm slices in a 300°F oven for 5-8 minutes to refresh flakiness.
Common mistakes to avoid
- •Letting the butter warm up while folding, which makes the pastry greasy and dense
- •Letting the dough rise too long, which causes the pastry to collapse and flatten
Serving suggestions
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