Raspberry “Kringle”

I’ve taken some artistic license in calling this a Kringle, hence the ” “.  You may not know what a Kringle really is, I didn’t until I started dating my fiance and his family served one!  It is a delicious pastry treat with all sorts of fillings topped with icing.  But bad news is you can only get them in Wisconsin, which is why I created my version of the “Kringle”. 

The flaky puff pastry, perfectly tart raspberry preserves and sweet glaze are a delicious combination.  Its not too late if you still need a brunch or dessert idea for Christmas tomorrow.  Try this out for New Year’s too!  The layered pastry looks fancy, but only you will know how easy it was!

1 Pepperidge Farm Puff Pastry sheet, thawed
6 oz Raspberry Preserves
1 egg
1 tbsp and 4 tsp water
2/3 cup Powdered sugar

Preheat the oven to 375 degrees.

Lay the puff pastry sheet out on lightly floured surface.  
Roll the pastry out to a distinct rectangle shape.

Spread the preserves down the center third of  the pastry.


Using kitchen shears cut 1 inch strips down the edges.  Leave some space between the cut and the preserves.

Fold over the strips starting on the left, then right, then left, then right, and continue down the pastry.  When you get to the end just cut the last right strip off and tuck in any excess dough.


Place the “kringle” on a baking sheet lined with parchment and brush lightly with the egg wash.  The egg wash is 1 egg and 1 tablespoon of water whisked together.

Bake in the oven for 20-25 minutes until the top is puffed and golden. 

Allow the Kringle to cool completely.


Stir together the 4 teaspoons of water and the powdered sugar to make a glaze.  Pour and brush the glaze all over the Kringle.  Slice and Enjoy!  


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