This homemade version of the famous Trader Joe’s Kringle is a rich and flaky pastry, which is made with a buttery, sour cream dough, a sweet cream cheese and walnut filling, and a simple sugar glaze. It’s the ultimate special occasion breakfast or dessert, ready after an overnight chill.
Jump to RecipeTrader Joe’s Kringle Ingredients
For the Pastry:
- 2 cups all-purpose flour, plus more as needed
- 1/4 teaspoon salt
- 1 cup cold butter, cubed
- 1 cup sour cream
For the Filling:
- 1 large egg
- 8 ounces cream cheese, softened
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 ¼ cups chopped English walnuts, toasted, divided
For the Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons water, or as needed
How To Make a Homemade Kringle
- Make the Pastry: In a food processor, pulse the flour and salt to combine. Add the cold, cubed butter and pulse until the pieces are pea-sized. Add the sour cream and pulse just until a sticky dough forms.
- Chill the Dough Overnight: Turn the dough out, wrap it tightly in plastic wrap, and refrigerate for at least 8 hours, or overnight. This step is crucial.
- Prep and Make the Filling: When ready to bake, preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. To make the filling, separate the egg. Place the yolk in a medium bowl and set the white aside for the egg wash. Add the softened cream cheese, brown sugar, and cinnamon to the yolk; beat with an electric mixer until smooth. Stir in 1 cup of the toasted walnuts.
- Shape the Kringle: Divide the chilled dough in half. On a lightly floured surface, roll each half into a 10×12-inch rectangle. Spoon half of the filling down the center third of each rectangle.
- Create the Braid: On both sides of the filling, cut the unfilled pastry into 1-inch horizontal strips. Fold the strips over the filling, alternating from side to side to create a braided pattern. Pinch the ends to seal and tuck them under. Arrange the two braids on the prepared baking sheet.
- Bake Until Golden: Make an egg wash by beating the reserved egg white with 1 tablespoon of water. Brush this evenly over each braid. Bake for 30 to 35 minutes, until the pastries are a deep golden brown. Let them cool on the baking sheet for 30 minutes.
- Glaze and Serve: While the pastries are cooling, whisk the confectioners’ sugar and water together in a small bowl until smooth. Drizzle the glaze over the cooled pastries and immediately sprinkle with the remaining 1/4 cup of toasted walnuts.
Recipe Tips
- How to get a flaky, tender pastry? The two most important secrets are to use very cold butter and to give the dough the full overnight chill. The long, cold rest allows the flour to hydrate and the gluten to relax, which makes the sticky dough easier to handle and results in a wonderfully tender, flaky pastry.
- Can I make the classic Kringle shape? Yes! To create the traditional oval or ring shape, gently curve each finished braid into an oval on the baking sheet and pinch the ends together to seal before baking.
- How to prevent the filling from oozing out? Be careful not to overfill the pastry. Leaving a border around the filling and pinching the final ends of the braid securely will help to keep the delicious cream cheese filling inside while it bakes.
- What’s the best way to handle the sticky dough? This is a very soft, sticky dough. Don’t be afraid to use a good amount of flour on your work surface and on your rolling pin to prevent it from sticking.
What To Serve With a Kringle
This is a classic breakfast pastry or dessert that is a staple for holidays and special occasions. It is fantastic served:
- Warm from the oven with a hot cup of coffee or tea.
- As a special treat for a holiday brunch.
- At room temperature as a delicious afternoon snack.
How To Store a Kringle
- Room Temperature: Store the cooled Kringle in an airtight container at room temperature. It will stay fresh for up to 3 days.
- Reheat: You can gently reheat slices in a 300°F oven for a few minutes to restore some of its warmth and soften the pastry.
Kringle Nutrition Facts
- Serving: 1 slice
- Calories: 350 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 12g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A Kringle is a Danish pastry that is a ring-shaped or braided Nordic pastry. It’s known for its very flaky, buttery layers and a sweet filling, which can range from fruit to nuts to cheese. The version sold at Trader Joe’s has made it a famous holiday treat in the US.
Yes, this step is not optional. It is essential for developing the flavor and, most importantly, for making the very soft and sticky sour cream pastry firm enough to roll out and shape.
Absolutely! This pastry is a perfect base for other classic Kringle fillings. Try an almond paste filling, or a simple fruit filling made with your favorite jam or preserves (like raspberry or apricot).
Try More Recipes:
- Trader Joe’s Gimbap Recipe
- Trader Joe’s Sautéed Green Beans Recipe
- Trader Joe’s Espresso Martini Recipe
Trader Joe’s Kringle Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes35
minutes350
kcalA homemade copycat of the famous Trader Joe’s treat, this Kringle features a tender, flaky sour cream pastry filled with a sweet cream cheese and walnut mixture, all finished with a simple sugar glaze.
Ingredients
Pastry: 2 cups all-purpose flour, 1/4 tsp salt, 1 cup cold butter, 1 cup sour cream.
Filling: 1 egg, 8 oz softened cream cheese, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1 ¼ cups toasted walnuts, divided.
Glaze: 1 cup confectioners’ sugar, 2 tbsp water.
Directions
- Make the pastry by pulsing the flour, salt, and cold butter in a food processor, then pulsing in the sour cream to form a sticky dough. Chill overnight.
- Preheat oven to 375°F. Make the filling by beating an egg yolk with the cream cheese, brown sugar, and cinnamon until smooth. Stir in 1 cup of the toasted walnuts.
- Divide the chilled dough in half. Roll each half into a 10×12-inch rectangle.
- Spread half the filling down the center of each rectangle and cut the side pastry into strips. Fold the strips over the filling in an alternating, braided pattern.
- Brush the braids with a simple egg white wash and bake for 30-35 minutes until golden brown.
- Let the Kringles cool for 30 minutes.
- Whisk the glaze ingredients together and drizzle over the cooled pastries, then sprinkle with the remaining walnuts.
Notes
- Overnight Chill is Key: The most important tip for this recipe is the long, overnight chill for the dough. This is a non-negotiable step that develops flavor and makes the sticky dough workable.
- Use Cold Butter: For the flakiest pastry, it is essential that your butter is very cold when you cut it into the flour.
