We’ve always been fans of the classic Kringle, that flaky Danish pastry with roots in European baking traditions. Now we’re putting a festive spin on it with our Cranberry Kringle Recipe, blending tart cranberries into buttery layers for a holiday treat that’s irresistible.
This easy twist brings seasonal flavors to your table, perfect for sharing with family or gifting during the holidays. We’re excited to guide you through creating this delightful pastry that’s sure to become a favorite in your kitchen.
Ingredients
For our Cranberry Kringle Recipe, we select high-quality ingredients that blend tart cranberries with buttery pastry layers to deliver a festive treat bursting with holiday flavors. Below, we list the ingredients in the order they’re used, with prep notes for precision.
Dough Ingredients
- 2 ¼ cups all-purpose flour: Sifted for a light texture, this forms the base of our flaky dough.
- 1 cup unsalted butter: Chilled and cubed, ensures rich, buttery layers that create the signature crispness.
- ¼ cup granulated sugar: Adds subtle sweetness to balance the tartness.
- 1 teaspoon active dry yeast: Proofed in warm water for 5 minutes to activate rising.
- ½ cup whole milk: Warmed to help the dough come together smoothly.
- 1 large egg: Beaten, used for binding and richness.
Filling Ingredients
- 2 cups fresh cranberries: Rinsed and roughly chopped for even distribution of tart bursts.
- ½ cup granulated sugar: Mixed with cranberries to draw out juices and reduce tartness.
- ¼ cup chopped walnuts: Toasted for 5 minutes in a dry skillet for added crunch and nutty depth.
- 1 teaspoon ground cinnamon: Enhances the warm, spicy notes that complement the cranberries.
Topping Ingredients
- 1 egg yolk: Whisked with 1 tablespoon water for an egg wash that gives a golden shine.
- ½ cup powdered sugar: Sifted for a simple icing, mixed with 1 tablespoon milk for drizzling post-bake.
Equipment Needed
With our ingredients lined up for the Cranberry Kringle, we now turn to the essential tools that make preparation smooth and efficient. As experienced bakers, we recommend gathering these items to ensure every step—from mixing the dough to baking the flaky layers—goes off without a hitch.
Here’s a detailed list of the equipment we’ll use, organized by preparation stage for easy reference:
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Dough Preparation:
- Large mixing bowl: Ideal for combining flour, butter, and other dough ingredients to achieve a uniform mixture.
- Measuring cups and spoons: Crucial for precise measurements of ingredients like milk and sugar, helping us maintain the recipe’s balance of flavors and textures.
- Stand mixer or hand whisk: Perfect for blending the dough efficiently, ensuring it’s smooth and elastic without overworking it by hand.
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Filling and Assembly:
- Cutting board and sharp knife: Necessary for chopping fresh cranberries and walnuts, allowing us to create a tart, textured filling that complements the pastry’s buttery layers.
- Rolling pin: Key for rolling out the dough evenly, which helps form the signature layered structure of our Cranberry Kringle.
- Pastry brush: Used for applying the egg wash, giving the kringle its golden, glossy finish.
- Baking sheet with parchment paper: Essential for even baking and preventing the kringle from sticking, resulting in a crisp exterior and tender interior.
- Oven thermometer: We suggest this for monitoring baking temperature accurately—aim for 375°F—to guarantee the pastry bakes to perfection.
- Small bowl and whisk: Handy for mixing the icing with powdered sugar and milk, ensuring a smooth drizzle that adds a sweet touch.
By having these tools ready, we can craft a professional-quality Cranberry Kringle that delights with its festive flavors and eye-catching presentation.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s guide you through crafting our festive Cranberry Kringle with precise, step-by-step directions. We’ll ensure each stage brings out the tart cranberries and buttery layers for a truly irresistible pastry.
Prepare the Dough
Follow these steps to create a soft, flaky dough base that forms the foundation of our Cranberry Kringle:
- In a large mixing bowl, combine 2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 2 1/4 teaspoons active dry yeast to activate the rising agents.
- Warm 1/2 cup whole milk in a saucepan over low heat until it reaches 110°F, then stir in 1 large egg and pour the mixture into the dry ingredients.
- Cut in 1 cup unsalted butter (chilled and cubed) using a pastry cutter or your hands until the mixture resembles coarse crumbs, ensuring the butter creates those signature flaky layers.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic, then cover it with a damp cloth and let it rest in a warm spot for 10 minutes to develop its tender texture.
Prepare the Cranberry Filling
This vibrant filling highlights the tart burst of fresh cranberries balanced with sweet and nutty elements—perfect for adding a holiday twist:
- In a medium bowl, toss 2 cups fresh cranberries (rinsed and halved) with 1/2 cup granulated sugar and 1 teaspoon ground cinnamon to draw out the berries’ natural juices and create a glossy mixture.
- Stir in 1/2 cup chopped walnuts for added crunch, mixing thoroughly until the filling is evenly combined and ready to complement the dough’s richness.
Assemble the Kringle
Now we bring it all together to form our eye-catching Kringle, layering flavors and textures for a professional finish:
- Roll out the prepared dough on a floured surface into a large rectangle about 1/4-inch thick, then spread the cranberry filling evenly over the center third, leaving margins on the sides for folding.
- Fold the dough over the filling like an envelope—first the sides, then the ends—to enclose it fully, and shape into a ring or oval on a parchment-lined baking sheet for that classic Kringle presentation.
- Brush the top with an egg wash made from 1 egg yolk whisked with 1 tablespoon water to achieve a golden, shiny crust, then let it rest for 15 minutes to rise slightly and enhance its light, airy structure.
Bake
- Preheat your oven to 375°F and place the baking sheet on the middle rack, baking for 25-30 minutes until the Kringle turns a deep golden brown and fills your kitchen with the irresistible scent of baked cranberries and cinnamon.
- Remove from the oven and cool on a wire rack for 10 minutes, then drizzle with a simple icing made by whisking 1 cup powdered sugar with 2 tablespoons milk until smooth, adding a sweet finishing touch that makes each bite delightfully decadent.
Make-Ahead and Storage
To maximize the freshness and flavor of our Cranberry Kringle, we offer these practical tips for preparing ahead and storing your pastry. This ensures you can enjoy its buttery layers and tart cranberry filling whenever the occasion arises.
Make-Ahead Tips
We love making our Cranberry Kringle in advance to simplify holiday baking. Follow these steps for seamless preparation:
- Prepare the Dough Early: After kneading the dough as outlined in our recipe, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. This allows the flavors to develop, resulting in a flakier texture that enhances the pastry’s irresistible, golden crust.
- Assemble the Filling in Advance: Mix the fresh cranberries, sugar, walnuts, and cinnamon ahead of time. Store the filling in an airtight container in the refrigerator for up to 2 days. When you’re ready to use it, the vibrant red berries will burst with tartness, perfectly complementing the dough’s richness.
- Full Assembly Option: Shape the entire Kringle and place it on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate overnight. Bake it fresh the next day for a warm, festive aroma that fills your kitchen and delights your senses.
Storage Guidelines
Proper storage keeps our Cranberry Kringle moist and flavorful, preserving its eye-catching swirl and sweet-tart profile. Below, we break down the best methods based on your needs.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 2 days | Store the cooled Kringle in an airtight container to maintain its crisp exterior. Keep it away from direct sunlight to prevent the icing from softening, ensuring the cranberries’ bright tang remains vivid. |
| Refrigeration | Up to 5 days | Wrap the Kringle tightly in plastic wrap or place it in a sealed container. Before serving, let it sit at room temperature for 15-20 minutes to restore its soft, buttery layers and prevent the filling from becoming overly firm. |
| Freezing | Up to 3 months | Freeze the baked and cooled Kringle in a freezer-safe bag or container. For optimal taste, thaw overnight in the refrigerator and reheat in a 350°F oven for 10 minutes to revive its flaky texture and holiday spice notes. |
Conclusion
We’ve loved bringing this Cranberry Kringle into your holiday baking.
It’s a simple way to create memorable moments with loved ones.
We’re confident you’ll find it becomes a cherished tradition in your kitchen.
Give it a try and enjoy the festive flavors that make every bite special.
Frequently Asked Questions
What is a Cranberry Kringle?
A Cranberry Kringle is a festive twist on the classic Danish pastry, featuring buttery layers filled with tart cranberries, walnuts, and cinnamon. It’s easy to make at home and perfect for holiday sharing or gifting, offering a delightful balance of sweet and tangy flavors that can become a family favorite.
What ingredients are needed for Cranberry Kringle?
You’ll need high-quality ingredients like all-purpose flour, unsalted butter, sugar, active dry yeast, milk, and an egg for the dough; fresh cranberries, sugar, walnuts, and cinnamon for the filling; and an egg yolk for wash, plus powdered sugar and milk for icing. This ensures a flavorful, professional-quality pastry.
What equipment is required to make Cranberry Kringle?
Essential tools include a large mixing bowl, measuring cups and spoons, a stand mixer or whisk, cutting board, knife, rolling pin, pastry brush, baking sheet with parchment, oven thermometer, and a small bowl. These help streamline mixing, assembling, and baking for a smooth process.
How do I prepare the Cranberry Kringle dough?
Start by combining flour, sugar, and yeast in a bowl. Warm milk, mix in an egg, then cut in chilled butter. Knead until smooth, then let it rise. This simple process creates a buttery base ready for filling and shaping.
How do I assemble and bake the Cranberry Kringle?
Roll out the dough, spread the cranberry filling (cranberries, sugar, cinnamon, and walnuts), and fold into a Kringle shape. Brush with egg wash, bake at the preheated oven temperature until golden, then drizzle with icing. The whole process takes about 1-2 hours including baking time.
Can I make Cranberry Kringle ahead of time?
Yes, prepare the dough and filling in advance or assemble the full Kringle and refrigerate overnight for baking the next day. This makes it convenient for holidays, allowing you to enjoy fresh pastry with minimal last-minute effort.
How should I store Cranberry Kringle?
Store at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months. Use airtight containers to keep it moist and flavorful. Thaw in the fridge before serving for the best taste and texture.