Kringle Gluten Free SO Good - Recipe Idea Shop (2024)

Dough

• ▢ 2 cups gluten free flour I prefer Bob's Redmill gluten free 1-to-1 baking flour
• ▢ 1 teaspoon baking powder
• ▢ 2 sticks margarine or butter
• ▢ 8 ounces sour cream

Filling

• ▢ prepared filling of your choice Nut or fruit. I used canned raspberry paste, about 10-12 ounces, see note below.

Icing

• ▢ 1 cup powdered sugar
• ▢ ¼ cup milk
• ▢ ¼ cup melted butter

Make, Chill, and Roll the Dough

• Sprinkle the baking powder over the flour and give it a quick stir.

• Cut margarine and flour together with knives or a food processor. The bits of margarine should be pea sized. Add sour cream and mix well.

• Pat the dough into a ball and cover with plastic wrap. Chill at least 5 hours or overnight.

• After chilling, divide dough into three sections (for 3 Kringles) and roll each into a rectangle—about 22" x 9". To roll easily, put a little flour (gluten free, of course) on your rolling pin and sprinkle a little flour over your dough.

Fill the Dough

• Spread filling down the center and fold ends in, slightly overlapping.

Bake the Dough

• Bake at 350F degrees for 30-40 min. The dough should be a nice golden brown before you take it out of the oven.

• The dough will puff up while it bakes and the folds will separate, but don't worry about that. It's nice to see the filling in the middle.

Cool & Ice the Kringle

• Let the kringle cool for at least 15 mnutes.

• While it's cooling, make the icing.

• I use an electric mixer to make the icing. It should be a little thin and runny. If it is not, add a bit more milk (or powdered sugar if too thin). Mix unil you get a nice consistency that it streams off the spoon to make pretty designs.

Let Cool Completely

• After icing the Kringle, let it cool completely and when the icing is hard, the Kringles are ready for eating or freezing.

• They freeze really well so this is a good option to make ahead for special events or to give as gifts.

Note About Butter/Margarine:

I've used both margarine and butter. I usually HATE using margarine, but I think the dough is too crispy and flaky with butter. Kringle should have softness to it so I always go with margarine. And soy margarine doesn't taste as good as Imperial.

Notes About the Filling:

I use filling from a can. Solo, Wilderness, whatever. Buy the pie filling flavor that you love. One small can will generally fill all three Kringles, but my family loves the filling so I spread it thick and use 2 cans.

Once I made up my own filling and that worked out great too. I mixed pecans, brown sugar and cinnamon together (use a recipe for a crumbly topping for any kind of coffee cake).