American Classics »

Lost classic desserts from our wide and varied past.

American Classics: Apple Cinnamon Kringle

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[Photograph: Alexandra Penfold]

When Christmas time rolls around, I thank my Wisconsinite friends for schooling me in the ways of the Kringle. This tender, buttery, fruit or nut-filled pastry takes its name from the Danish word for pretzel. But make no mistake, it's not your supermarket Danish.

And though traditional recipes typically involve cutting butter into a yeast dough and can take up to three days to prepare, a friend shared her mom's recipe for a simpler kringle dough that's made with butter, sour cream, and flour. It turns out a delicate and delicious pastry in a fraction of the time it takes to make a yeasted kringle, making a perfect choice for a Christmas (or New Year's) breakfast.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.

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