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Almond Coconut Kringles

My mom was well-known for her delicious Kringle. She made it from memory and when she passed away, we didn’t have the recipe to carry-on this tradition. We searched through her recipes and we found what we believe was her original starting recipe. So that’s where we began. The dough remains the same, but I have adjusted the filling ingredients until it finally came out just right. Try this tender,

36 ServingsPrep: 1 hour + chilling Bake: 25 min. + cooling

Ingredients

2 cups all-purpose flour
1 cup cold butter, cubed
1 cup (8 ounces) sour cream
FILLING:
1-1/4 cups butter, softened
1 cup packed brown sugar
3 cups sliced almonds, toasted
1-1/2 cups flaked coconut, toasted
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
4 to 6 teaspoons 2% milk

Directions

Place flour in a large bowl; cut in butter until crumbly. Stir in
sour cream. Wrap in plastic wrap. Refrigerate overnight.
In a small bowl, cream butter and brown sugar until light and fluffy.
Stir in almonds and coconut.
Divide dough into four portions. On a lightly floured surface, roll
one portion into a 12-in. x 10-in. rectangle. (Keep remaining dough
refrigerated until ready to use.) Spread 1 cup filling lengthwise
down the center. Fold in sides of pastry to meet in the center;
pinch seam to seal. Repeat with remaining dough and filling.

2 of 2

Almond Coconut Kringles (continued)

Directions (continued)

Transfer to two ungreased baking sheets. Bake at 375° for 23-27
minutes or until lightly browned.
Remove to wire racks to cool completely. Meanwhile, combine the
confectioners' sugar, butter, vanilla and enough milk to achieve
desired consistency; drizzle over pastries. Yield: 4 kringles (9
slices each).

Nutrition Facts: 1 slice equals 244 calories, 18 g fat (10 g saturated fat), 35 mg cholesterol, 98 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.