Cranberry Kringle is a delightful twist on the classic Danish pastry that’s perfect for the holiday season or any special occasion. This flaky, buttery treat filled with tangy cranberries and sweet almond filling brings together the best of both worlds. We love how the vibrant cranberries add a pop of color and a burst of flavor that makes every bite unforgettable.
Making Cranberry Kringle at home might sound intimidating but it’s actually quite simple with the right recipe. Whether you’re serving it for breakfast, brunch, or dessert this pastry will impress your family and friends. Let’s dive into this easy-to-follow recipe that guarantees a golden, flaky crust and a luscious filling every time.
Ingredients
To create our Cranberry Kringle, we gather precise ingredients for the tender dough, flavorful filling, and glossy glaze. Each component enhances the overall texture and taste of this festive pastry.
For the Dough
- 2 ½ cups all-purpose flour, sifted
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ¾ cup whole milk, warmed to about 110°F (43°C)
- 8 tbsp unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
For the Filling
- 1 cup fresh or frozen cranberries (if frozen, thaw and drain)
- ½ cup granulated sugar
- ¼ cup sliced almonds, toasted
- 3 tbsp almond paste, crumbled
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
For the Glaze
- 1 cup powdered sugar, sifted
- 2 tbsp milk
- 1 tsp vanilla extract
- Optional: 1 tbsp cranberry juice (for a pink hue and added flavor)
| Ingredient Group | Key Ingredients | Notes |
|---|---|---|
| Dough | Flour, yeast, milk, butter | Milk warmed for yeast activation |
| Filling | Cranberries, almond paste | Add lemon zest and juice for tang |
| Glaze | Powdered sugar, milk | Optional cranberry juice for color |
Equipment Needed
To create our delicious Cranberry Kringle, having the right equipment is essential for achieving that perfect flaky texture and beautiful presentation. Below is a list of key tools we rely on to guide us through each step with ease and precision.
- Mixing Bowls: Use medium and large bowls for mixing the dough and preparing the filling separately. Glass or stainless steel bowls work best to monitor the consistency.
- Measuring Cups and Spoons: Accurate measurement ensures the perfect dough and filling balance. Always level off dry ingredients for precision.
- Stand Mixer with Dough Hook: A stand mixer helps knead the dough uniformly without tiring our hands. If unavailable, we can knead by hand on a floured surface.
- Pastry Brush: Essential for brushing melted butter over the dough layers to create that signature flaky pastry.
- Rolling Pin: Use a wooden or marble rolling pin to roll out the dough evenly into a large rectangle.
- Baking Sheet: A heavy-duty baking sheet with edges prevents the kringle from spreading too much while baking.
- Parchment Paper or Silicone Baking Mat: These prevent sticking and promote even baking, making cleanup simpler.
- Sharp Knife or Pizza Cutter: For cutting the dough into strips that we will braid or shape into the kringle.
- Cooling Rack: Allows the baked kringle to cool evenly, avoiding soggy bottoms.
- Small Saucepan & Whisk: For preparing the glaze smoothly and evenly coating the pastry.
- Microplane or Zester: To zest the lemon for the filling, adding fresh citrus aroma.
- Food Processor (Optional): Helpful in finely chopping toasted almonds or blending almond paste evenly into the filling.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Mixing dough and filling |
| Measuring Cups and Spoons | Precise measurement |
| Stand Mixer with Dough Hook | Efficient kneading |
| Pastry Brush | Brushing butter layers |
| Rolling Pin | Rolling dough evenly |
| Baking Sheet | Baking the kringle |
| Parchment Paper/Silicone Mat | Non-stick baking surface |
| Sharp Knife / Pizza Cutter | Cutting dough strips |
| Cooling Rack | Cooling baked pastry |
| Small Saucepan & Whisk | Making the glaze |
| Microplane/Zester | Zesting lemon |
| Food Processor (Optional) | Chopping almonds / blending paste |
By assembling these tools before starting, we set ourselves up for success with our cranberry-filled, almond-scented kringle. This equipment list ensures each step flows smoothly from mixing to baking to glazing, highlighting the importance of preparation in our baking process.
Make-Ahead Tips
Preparing your Cranberry Kringle ahead of time ensures maximum flavor development and saves stress on the day you plan to serve it. Here are our top make-ahead strategies to help you get the best results:
1. Prepare the Dough in Advance
Mix and knead the dough as directed, then cover it tightly with plastic wrap and refrigerate for up to 24 hours. This slow chilling allows the gluten to relax, making the dough easier to roll out and enhancing the flaky texture.
| Step | Action | Timing |
|---|---|---|
| Mix and knead | Combine ingredients, knead dough | Up to 24 hours ahead |
| Refrigerate | Wrap tightly, chill dough | 24 hours max |
2. Assemble the Kringle Early
You can prepare the kringle completely—rolling the dough, layering the cranberry almond filling, and shaping it. Then cover with plastic wrap, and refrigerate the shaped pastry for up to 12 hours before baking. This lets the flavors meld and keeps your day-of baking hassle free.
3. Freeze for Longer Storage
If you want to store your Cranberry Kringle longer, assemble it as usual, then wrap tightly in plastic and place in a freezer-safe bag. Freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then proceed with the baking instructions.
| Storage Method | Preparation | Storage Duration | Thawing/Proofing Notes |
|---|---|---|---|
| Refrigerate | Dough or assembled pastry | Up to 24 hours | No thawing needed before baking |
| Shape + Chill | Fully assembled shaped kringle | Up to 12 hours | Cover tightly, bake directly from fridge |
| Freeze | Fully assembled shaped kringle | Up to 1 month | Thaw overnight in fridge before baking |
4. Make the Glaze Ahead
Prepare the glaze a day ahead and store it in an airtight container at room temperature. Whisk it briefly before drizzling over the warm kringle for a glossy, flavorful finish.
Pro Tip: For enhanced flavor, let the kringle rest after glazing for at least 30 minutes so the glaze sets properly and the tart cranberry and sweet almond filling shine through in every bite.
By following these make-ahead tips we can enjoy a perfectly flaky, flavorful Cranberry Kringle with plenty of time to spare on the big day.
Instructions
Follow these clear and precise steps to create our Cranberry Kringle with its signature flaky dough and luscious filling. We’ll guide you through preparing the dough, making the filling, and assembling the pastry to perfection.
Preparing the Dough
- Activate the yeast by combining 2 ¼ teaspoons of active dry yeast with ¾ cup of warmed milk (110°F/43°C) and 1 tablespoon of granulated sugar. Let it sit for about 5 minutes until foamy.
- In a large mixing bowl, mix 3 cups of all-purpose flour and ½ teaspoon of salt.
- Add the yeast mixture, 1 teaspoon of vanilla extract, 1 large egg, and ½ cup (1 stick) of softened unsalted butter to the flour mixture.
- Use a stand mixer fitted with a dough hook to knead the dough on medium speed for 6-8 minutes until it is smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time.
- Shape the dough into a ball. Place it in a lightly greased bowl and cover it with a clean cloth. Let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
Making the Filling
Our tangy cranberry and sweet almond filling brings the perfect balance of flavors.
- In a medium bowl, combine:
- 2 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Stir in ½ cup of toasted sliced almonds and ⅓ cup crumbled almond paste. This adds texture and a rich nutty flavor.
- Toss all ingredients gently until the cranberries are evenly coated. Set aside.
Assembling the Kringle
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- On a floured surface, roll the dough into a rectangle approximately 12 x 16 inches.
- Spread the cranberry almond filling evenly across the dough, leaving a 1-inch border on all sides.
- Starting from the longer edge, roll the dough into a tight log.
- Place the log seam side down on the prepared baking sheet.
- Using a sharp knife or pizza cutter, cut slits along the length of the log, approximately 1 inch apart, stopping 1 inch from the end.
- Gently twist each strip over the filling to create a braided effect.
- Bake for 30-35 minutes or until the kringle is golden brown and the filling bubbles slightly.
- Transfer to a cooling rack. Once cooled, drizzle with the glaze and allow to rest for at least 30 minutes before serving.
| Step | Details | Time | Temperature |
|---|---|---|---|
| Yeast Activation | Milk, yeast, sugar mixture | 5 minutes | 110°F (43°C) |
| Dough Rising | Dough in greased bowl | 1 to 1.5 hours | Room temperature |
| Rolling & Filling | Roll dough, spread filling | — | — |
| Baking | Bake braided kringle on lined sheet | 30 to 35 minutes | 350°F (175°C) |
| Cooling & Glazing | Cool on rack, add glaze, rest | 30+ minutes | Room temperature |
Directions for Baking
- Preheat the oven to 375°F (190°C). Position your oven rack in the center to ensure even heat circulation for a perfectly baked Cranberry Kringle.
- Prepare the baking sheet by lining it with parchment paper or a silicone baking mat. This prevents sticking and promotes easy cleanup.
- Transfer the assembled Kringle carefully onto the prepared baking sheet. Make sure the pastry’s braid is sealed well to avoid filling leakage during baking.
- Brush the surface lightly with an egg wash (one beaten egg combined with a tablespoon of water). This step gives the Kringle a beautiful glossy, golden-brown finish.
- Bake the pastry for 25–30 minutes, or until it turns a deep golden brown and the filling bubbles slightly through the braided edges. Keep an eye on the Kringle starting at 20 minutes to prevent over-browning.
- Once baked, remove the kringle from the oven and transfer it to a cooling rack. Allow it to cool completely for at least 45 minutes. Cooling ensures that the filling sets properly and the flaky layers remain crisp.
- While cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract. For an extra pop of color and flavor, add a splash of cranberry juice.
- When the Kringle is cool, drizzle the glaze generously over the top using a spoon or piping bag. The sweet glaze contrasts beautifully with the tart cranberry filling.
- Let the glaze set for 30 minutes before slicing and serving. This resting time enhances flavor meld and gives the Kringle a polished presentation.
| Step Number | Temperature | Time | Key Notes |
|---|---|---|---|
| 1 | 375°F (190°C) | Preheat | Center rack placement for even baking |
| 5 | 375°F (190°C) | 25–30 minutes | Look for deep golden brown crust and bubbling filling |
| 6 | Room temperature | 45 minutes | Cooling to set filling and crisp layers |
| 9 | Room temperature | 30 minutes | Glaze setting for flavor and appearance |
“Baking the Cranberry Kringle with precision ensures the delicate balance of flaky layers and tangy filling we aim for. Don’t rush the cooling and glazing steps—they make all the difference.”
By following these baking directions, we guarantee a visually stunning and irresistibly delicious Cranberry Kringle that will delight every palate.
Glazing and Finishing Touches
To achieve the perfect Cranberry Kringle finishing, the glazing process is crucial for adding both flavor and a beautiful sheen. Once our kringle has cooled completely for at least 45 minutes, we prepare the glaze to enhance its visual appeal and taste.
Preparing the Classic Glaze
We whisk together the following ingredients until smooth:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk (add gradually to reach desired consistency)
- ½ teaspoon vanilla extract
For an extra touch of seasonal color and subtle tartness, we can substitute 1 tablespoon of milk with cranberry juice. This not only intensifies the glaze’s flavor but gives our Cranberry Kringle a festive pink tint.
| Ingredient | Quantity | Notes |
|---|---|---|
| Powdered sugar | 1 cup | Sifted for smooth texture |
| Milk | 2-3 tablespoons | Add gradually for thickness |
| Vanilla extract | ½ teaspoon | Pure vanilla preferred |
| Cranberry juice | Optional 1 tablespoon | For color and tartness |
Glazing Technique
- Use a spoon or piping bag to drizzle the glaze evenly over the kringle’s surface. This helps the glaze fill the crevices of the braided layers.
- We aim for a generous but controlled drizzle to highlight the flaky texture without overwhelming the pastry.
- After glazing, let the kringle rest for at least 30 minutes at room temperature. This allows the glaze to set and the flavors to meld perfectly.
“A well-applied glaze creates a glossy, inviting finish that visually signals the delicious tart-sweet balance waiting inside.”
Final Garnishes (Optional)
To elevate our Cranberry Kringle further, we can add finishing touches after glazing:
- Toasted sliced almonds sprinkled lightly on the glaze provide extra crunch and a nutty aroma.
- Fresh cranberries or a light dusting of powdered sugar add festive visual interest.
Serving Tips
- Slice the kringle into generous servings using a sharp serrated knife to maintain the flaky layers.
- Serve on a cooling rack or decorative platter to showcase the beautiful braided shape and shiny glaze.
By mastering these glazing and finishing touches, our Cranberry Kringle Recipe becomes a stunning centerpiece for any holiday breakfast or dessert table.
Serving Suggestions
To showcase our Cranberry Kringle at its finest, we recommend serving it with complementary flavors and accompaniments that enhance its flaky texture and tangy-sweet filling.
Pairing Ideas
- Serve slices warm or at room temperature with a spread of softened butter or a light smear of cream cheese to add a creamy counterpoint to the tart cranberries.
- Accompany the kringle with a cup of hot coffee, chai tea, or a spiced latte to balance the sweetness and add warmth.
- Offer fresh whipped cream or a dollop of Vanilla Greek yogurt for an added touch of richness and subtle tang.
- For festive occasions, garnish each slice with a few fresh cranberries and a sprinkle of toasted almonds for a decorative and textural boost.
Serving Sizes and Temperature
| Serving Temperature | Description | Recommendation |
|---|---|---|
| Warm | Fresh from oven or briefly warmed | Enhances flakiness and aroma |
| Room Temperature | After cooling and glazing | Ideal for easy slicing and glazing |
| Chilled | Refrigerated leftovers | Delicious cold, firmer texture |
We find the kringle tastes best slightly warm, around 100°F (38°C), to release its full aroma without melting the glaze.
Presentation Tips
- Slice the kringle into even portions with a serrated knife for clean edges and minimal filling spillage.
- Arrange slices on a decorative platter lined with parchment or festive doilies.
- Drizzle any leftover glaze over slices just before serving to refresh the shine and sweetness.
- Add a small sprig of fresh rosemary or mint on the side for a pop of color and a subtle aromatic note.
With these serving suggestions, our Cranberry Kringle becomes a centerpiece that captivates both the eye and palate, perfect for holiday breakfasts, brunch gatherings, or elegant dessert spreads.
Storage and Leftover Tips
Proper storage is essential to maintain the flaky texture and vibrant flavors of our Cranberry Kringle. Follow these steps to keep your pastry fresh and delicious.
Refrigeration
- Wrap the leftover kringle tightly in plastic wrap or place it in an airtight container.
- Store in the refrigerator for up to 4 days.
- Before serving, warm slices in a 300°F oven for 5–7 minutes to restore the flaky layers and gently soften the filling.
Freezing
- For longer storage, freeze your assembled or baked kringle.
- Wrap the kringle securely in plastic wrap and then foil to prevent freezer burn.
- Freeze for up to 1 month.
- To thaw, transfer to the refrigerator overnight.
- Reheat in a preheated 350°F oven for 10–15 minutes until warmed through.
| Storage Method | Duration | Packaging | Reheating Instructions |
|---|---|---|---|
| Refrigerator | Up to 4 days | Airtight container or wrap | Oven at 300°F for 5–7 minutes |
| Freezer | Up to 1 month | Plastic wrap + foil | Thaw overnight, reheat at 350°F for 10–15 minutes |
Leftover Serving Tips
- We recommend enjoying leftover kringle slightly warm at around 100°F (38°C) to bring out the almond and cranberry aroma.
- Add a pat of softened butter or a dollop of cream cheese for extra richness.
- Drizzle a bit more glaze or sprinkle toasted almonds to refresh the appearance and texture.
- Pair leftover slices with a warm beverage like coffee or chai tea to complement the tart and sweet flavors.
“Proper storage not only preserves the delicate flakiness of our Cranberry Kringle but also ensures every bite remains a festive treat.”
By following these storage and leftover tips, we can extend the pleasure of this delicious pastry and maintain its signature flavor and appeal.
Conclusion
Making a Cranberry Kringle at home is a rewarding experience that combines festive flavors with impressive presentation. With the right preparation and attention to detail, this pastry becomes a standout treat for any gathering.
We encourage you to enjoy the process and savor every flaky, flavorful bite. Whether for a holiday brunch or a special dessert, this recipe is sure to become a favorite in your kitchen.
Frequently Asked Questions
What is a Cranberry Kringle?
A Cranberry Kringle is a festive Danish pastry known for its flaky texture and a filling made of tangy cranberries and sweet almond. It’s often enjoyed during holidays and special occasions.
What ingredients are needed to make Cranberry Kringle dough?
The dough requires all-purpose flour, active dry yeast, granulated sugar, salt, warmed milk, unsalted butter, an egg, and vanilla extract.
What is in the filling of a Cranberry Kringle?
The filling includes cranberries, sugar, toasted almonds, almond paste, cornstarch, lemon zest, and lemon juice.
How do I glaze the Cranberry Kringle?
The glaze is made from powdered sugar, milk, vanilla extract, and optionally cranberry juice for color and flavor. It’s drizzled over the cooled pastry.
Can I prepare Cranberry Kringle ahead of time?
Yes, you can refrigerate the dough for up to 24 hours, assemble and refrigerate the kringle for 12 hours, or freeze the assembled pastry for up to one month.
What equipment do I need to make Cranberry Kringle?
Essential tools include mixing bowls, measuring cups and spoons, a stand mixer with dough hook, pastry brush, rolling pin, baking sheet, parchment paper, sharp knife, cooling rack, saucepan, whisk, and optional food processor.
How long and at what temperature should I bake Cranberry Kringle?
Bake at 375°F (190°C) for 25–30 minutes until golden brown with bubbling filling.
What is the recommended way to serve Cranberry Kringle?
Serve slightly warm (around 100°F), accompanied by butter, cream cheese, or whipped cream, and pair with hot coffee or chai tea.
How should I store leftover Cranberry Kringle?
Wrap leftovers tightly and refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently to restore freshness.
How can I prevent the filling from leaking during baking?
Seal the braid edges carefully and brush the surface with egg wash to help keep the filling contained while baking.