Lamb's Inn Kringle

Course : Pastries
Serves: 4
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60 ounces pie filling -- peach and cherry
---Kringle Dough
1 pound margarine -- softened
4 Cups flour - Cut together like pie crust until the size of marbles.
4 large egg yolks
1 Cup sour cream
1 Package dry yeast
1 Cup sifted powdered sugar
2 tablespoons melted margarine or butter
1 tablespoons water
1/4 Teaspoon vanilla

Preparation / Directions:

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 degrees or until brown. Let cool, drizzle powdered sugar glaze over and top with chopped nuts. Note: This recipe makes four kringles. Dough will keep in the refrigertor 1 week, dough may also be frozen. This recipe is a favorite of our grandchildren also and very simple to make. It makes a beautiful presentation and our guests think I have really made something special for breakfast.


Nutritional Information:

1955 Calories (kcal); 160g Total Fat; (72% calories from fat); 22g Protein; 114g Carbohydrate; 953mg Cholesterol; 1222mg Sodium

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