Follow Cookwork on Twitter
Follow Cookwork on Facebook

Christmas Fruit Kringle



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


2 1/2 all-purpose cups flour
1/4 tsp. salt
1/2 cup butter, softened
1 tsp. active dry yeast
2 tbsp. warm water
2 large eggs
2/3 cup granulated sugar, divided
1/3 cup buttermilk
1/2 cup brown sugar
1 tsp. cinnamon
1 cup chopped dried fruit (raisins, apples, apricots, cherries, etc.)
1/4 cup cinnamon chips
1/2 cup Wisconsin Cream cheese, softened
1/2 cup chopped nuts (pecans, walnuts, almonds, macadamia, etc.)
1 cup powdered sugar
1/3 cup heavy cream


  1. 1
    In a large bowl, combine flour and salt. Cut in butter. In a small bowl, dissolve yeast in warm water (105-115°F). In another bowl, combine eggs, 2 tbsp. granulated sugar and buttermilk.
  2. 2
    Combine dissolved yeast with egg mixture. Add to flour mixture. Stir to make dough. Cover and refrigerate dough overnight.
  3. 3
    For filling: Combine remaining granulated sugar, brown sugar, cinnamon, chopped fruit, cinnamon chips, cream cheese and chopped nuts in a medium bowl.
  4. 4
    Divide dough into 3 parts. Roll 1 piece into a 15" x 8" rectangle. Carefully spread 1/3 of filling mixture lengthwise across bottom half of dough. Fold over, pinch to seal and fold all seams underneath. Finished kringle should be approximately 14" x 4". Transfer to baking sheet. Repeat process with remaining 2 pieces of dough and filling.
  5. 5
    Place in a 375°F preheated oven for 25-30 minutes or until golden brown. Cool to room temperature. Combine powdered sugar and cream. Drizzle over kringle and serve.


Cinnamon chips are available in the baking aisle.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading