Sugar Plum Phyllo Kringle Recipe
Sugar Plum Phyllo Kringle Recipe photo by Taste of Home
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Sugar Plum Phyllo Kringle Recipe

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Thanks to store-bought phyllo dough, this pastry is easier to make than it looks. Serve it not only for breakfast, but also for dessert with a scoop of ice cream. —Johnna Johnson, Scottsdale, AZ
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 6 servings


  • 3/4 cup chopped dried apricots
  • 1/2 cup dried cherries
  • 1/3 cup water
  • 1/4 cup sugar
  • 1/4 cup raisins
  • 3/4 cup chopped walnuts
  • 1 tablespoon lemon juice
  • 1 package (8 ounces) cream cheese, softened
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • Confectioners' sugar


  1. Preheat oven to 375°. In a large saucepan, bring apricots, cherries, water, sugar and raisins to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is thickened. Stir in walnuts and lemon juice. Remove from heat; cool completely.
  2. In a small bowl, beat cream cheese until smooth. Place one sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with remaining phyllo, spritzing each layer. Spread cream cheese over phyllo to within 2 in. of edges; top with dried fruit mixture. Fold in edges; roll up, starting with a long side.
  3. Place in a parchment paper-lined 15x10x1-in. baking pan, seam side down. Spritz top with cooking spray. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners’ sugar. Yield: 6 servings.
Originally published as Sugar Plum Phyllo Kringle in Taste of Home Christmas Annual Annual 2016, p193

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