Cherry Kringle
Cherry Kringle is a delightful pastry filled with sweet cherry pie filling, featuring flaky, buttery layers—perfect for brunch, dessert, or sharing with loved ones.
Ingredients
Instructions
- In a mixing bowl, dissolve yeast in warm milk.
- In another bowl, combine flour, sugar, and salt.
- Cut in cold butter and shortening until crumbly.
- Add the yeast mixture to the flour mixture.
- Add eggs and beat to form a very soft dough.
- Cover and refrigerate for at least 8 hours.
Tips & Substitutions
For a more tender Kringle, ensure your butter and shortening are very cold when cutting them into the flour. You can substitute whole wheat flour for half of the bread flour for added nutrition, but the texture may vary. Additionally, if you don't have cherry pie filling, other fruit fillings like blueberry or apple can work well. For a touch of sweetness, consider drizzling with a glaze made from powdered sugar and milk.
Serving Suggestions
Cherry Kringle is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a warm cup of coffee or tea for a perfect breakfast or brunch treat. It can also be enjoyed as a sweet dessert, and for a twist, try it with a side of berry sauce or chocolate drizzle.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until warmed through, ensuring the crust remains flaky.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Kringle contains roughly 2756 calories, with 10g protein, 82g carbohydrates, and 270g fat. It is an excellent source of vitamin C (30% of the Daily Value), iron (26% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1913mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries, but you'll need to sweeten them and thicken the mixture with cornstarch or flour to mimic the texture of pie filling. Combine pitted cherries with sugar and a bit of lemon juice, then cook until the mixture thickens before using it in the Kringle.
How can I make the dough rise faster?
To expedite the rising process, place the covered dough in a warm, draft-free area, such as an oven that has been preheated to the lowest setting and then turned off. This will provide a warm environment for the yeast to activate and rise faster.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can make the final product dense. Alternatively, you can also chill the dough a bit longer to make it easier to handle.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).