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 starting point. The dough remains the same, but I adjusted the filling ingredients until it was just right. Try this tender, flaky pastry with its almonds and coconut filling, and you’ll be hooked on it the way we are! —Deborah Richmond, Trabuco Canyon, California
- 2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1 cup sour cream
- 1-1/4 cups butter, softened
- 1 cup packed brown sugar
- 3 cups sliced almonds, toasted
- 1-1/2 cups sweetened shredded coconut, toasted
- 1 cup confectioners' sugar
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 4 to 6 teaspoons 2% milk
- 1. Place flour in a large bowl; cut in cold butter until crumbly. Stir in sour cream. Wrap and refrigerate overnight.
- 2. Preheat oven to 375°. In a small bowl, cream softened butter and brown sugar until light and fluffy. Stir in almonds and coconut.
- 3. Divide dough into 4 portions. On a lightly floured surface, roll 1 portion into a 12x10-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. Transfer to 2 ungreased baking sheets. Bake 23-27 minutes or until lightly browned. Remove to wire racks to cool completely.
- 4. Meanwhile, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over pastries.
1 slice: 244 calories, 18g fat (10g saturated fat), 35mg cholesterol, 98mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 3g protein.
Dec 29, 2016
These are delicious and a hit anywhere I take them!
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