Monday night I started working on a Kringle using a different recipe and managed to misread the instructions and whipped the living daylights out of the butter, hence rendering the rest of the dough completely useless. It was very frustrating and a good reminder to read directions carefully. The recipe I had chosen was super time consuming so I honestly thought about giving up since I knew most of the Kringle recipes took a while. Thankfully I found this recipe from King Arthur and decided to try it tonight.
The instructions are pretty straight forward and after reading the ingredients and instructions multiple times I began putting together the base. It was definitely a sticky mixture and I found the tip on doing four separate ropes to be very helpful. I was a little unsure what this was supposed to look like but thankfully I found the “Perfect Your Technique” link for this recipe and that was a huge help just to see pictures of each step. Once I had an idea of what it needed to look like in the pan I sprayed a spatula with cooking spray and pressed down on the base to flatten it out.
The pastry portion was pretty easy and I ended up piping that on the base, then used a spatula to spread it out. It didn’t necessarily look pretty, but I popped it in the oven and moved on to toast the pecans (which smelled amazing after being toasted!).
We had chocolate and caramel sauce in the fridge so I just used that instead of making my own but it looked quite stunning! It didn’t quite taste like the fruit Kringle’s I’ve had in the past, but it has a nice pastry texture and was close enough! Especially considering it didn’t take nearly the time an actual Kringle takes!
Recipe Used: King Arthur