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Penzey's Store


16 servings

MacGourmet downloadRaspberry Cream Cheese Kringle. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Raspberry Cream Cheese Kringle

Kringles are a very popular brunch treat here in Wisconsin. They are a traditional Danish flaky pastry that can be filled with a variety of fruits and nuts. They use a no rise yeast dough that you can make ahead. Assemble it when you are ready and have a special treat for Christmas morning. This may look long and complicated, but it's really quite easy.


  • 4 cups all purpose flour
  • 1 cup butter, slightly softened
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 pkg dry yeast
  • 2 eggs, beaten
  • 1 cup milk


Put the flour, butter, sugar, and salt into a bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly. If you don't mind a little mess your hands work much better. In a separate bowl, mix the dry yeast, beaten eggs, and the milk. Don't worry that the yeast remains cold, that's the beauty of this recipe, no rising! Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended--it will pull away from the sides and form a ball. You may have to work the final flour into the dough with your hands. Divide it into two pieces, flatten into discs, wrap in plastic wrap and put them into the refrigerator overnight.

Preheat the oven to 350. Beat together the cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow. Spread half of the cream cheese filling over each piece of dough. Then, spread each kringle with half of the Raspberry Enlightenment and sprinkle with half of the pecans. Rolling from the short ends roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes changing racks halfway through the baking time (top to bottom, bottom to top.) Remove kringles from cookie sheets to a cooling rack and let cool about 10 minutes before glazing. Mix glaze ingredients together and whisk until smooth. Top the kringles with the glaze. Tastes great warm, so slice and serve right after glazing if desired.

Cream Cheese Filling:
1 8 oz. package cream cheese, beaten with 1/2 cup sugar.

2 2/3 cup powdered sugar
2 tbsp. butter, softened
4 tbsp hot water
1 tbsp milk
1-2 tsp. vanilla


flour butter sugar salt yeast eggs milk cream cheese sugar vanilla raspberry pecans powdered milk