Spiced Pecan & Cranberry Kringle

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Author: yumenjoy
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Comments: 18
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Overall Rating: 4.6 / 5.0
Spiced Pecan & Cranberry Kringle
⏱️ cook time 2 hours 45 minutes
🍽️ servings 8
⚡ Difficulty medium

intro

Buttery, flaky laminated pastry filled with spiced pecan and cranberry filling, drizzled with vanilla icing—a beloved holiday treat with German roots and Midwestern US fame.

Ingredients

All-purpose flour 320 grams (2 ½ cups)
Cold unsalted butter (for lamination) 226 grams (1 cup)
Chopped pecans (for filling) 120 grams (1 cup)
Active dry yeast 7 grams (1 ¼ teaspoons)
Granulated sugar 25 grams (2 tablespoons)
Warm whole milk (for dough, 38°C/100°F) 120 milliliters (½ cup)
Full-fat sour cream (room temperature) 60 grams (¼ cup)
Fine sea salt 3 grams (½ teaspoon)
Large room-temperature egg 1 count
Packed light brown sugar (for filling) 100 grams (½ cup)
Ground cinnamon (for filling) 5 grams (1 teaspoon)
Melted unsalted butter (for filling) 28 grams (2 tablespoons)
Dried cranberries (for filling) 50 grams (⅓ cup)
Powdered sugar (for icing) 120 grams (1 cup)
Whole milk (for icing) 15 milliliters (1 tablespoon)
Vanilla extract (for icing) 5 milliliters (1 teaspoon)

Steps

1

Mix the base dough

First, stir 7g (1 ¼ tsp) active dry yeast and 5g (1 tsp) of the granulated sugar into 120ml warm (38°C/100°F) whole milk, then let sit for 5 minutes until the surface is foamy. In a large mixing bowl, combine all 320g (2 ½ cups) all-purpose flour, remaining 20g granulated sugar, 3g fine sea salt, foamy yeast mixture, 1 room-temperature large egg, and 60g full-fat sour cream. Stir until a thick, shaggy dough forms, turn out onto a lightly floured surface and knead gently for 2 minutes until smooth, cover with plastic wrap, and let rest 10 minutes at room temperature (21°C/70°F).

Step 1
step1：Mix the base dough
2

Laminate dough with butter

Cut the 226g cold unsalted butter into 1cm (½ inch) thick slices, arrange between two sheets of parchment paper, and roll into a solid 20cm x 15cm (8x6 inch) butter sheet, then chill for 10 minutes. Roll the rested base dough out on a lightly floured surface to a 30cm x 20cm (12x8 inch) rectangle, place the cold butter sheet in the center, and fold the dough edges over to fully seal the butter inside. Roll the sealed dough back out to a 40cm x 20cm (16x8 inch) rectangle, fold into thirds like a letter, wrap tightly in plastic, and chill for 20 minutes. Repeat this roll-and-fold process two more times, chilling 20 minutes between each fold, to build distinct flaky pastry layers.

Step 2
step2：Laminate dough with butter
3

Prepare spiced filling

While the laminated dough chills for its final 20-minute rest, mix 100g packed light brown sugar, 5g ground cinnamon, 28g melted unsalted butter, 120g chopped pecans, and 50g dried cranberries in a medium bowl until all ingredients are evenly coated in the butter-sugar mixture, then set aside at room temperature.

Step 3
step3：Prepare spiced filling
4

Assemble and shape kringle

Preheat your oven to 190°C (375°F), and line a large rimmed baking sheet with parchment paper. Roll the final chilled laminated dough out to a 60cm x 20cm (24x8 inch) long rectangle, then spoon the pecan-cranberry filling evenly down the center length of the dough, leaving a 2.5cm (1 inch) border on all long edges. Fold the two long edges of the dough over the filling to meet in the center, pinch firmly to seal, then shape the sealed log into a loose oval ring on the prepared baking sheet, pinching the two cut ends together to close the ring. Cut small 2.5cm (1 inch) diagonal slits every 5cm (2 inches) across the top of the dough ring to allow steam to vent during baking.

Step 4
step4：Assemble and shape kringle
5

Bake until golden flaky

Place the shaped kringle in the preheated 190°C (375°F) oven on the middle rack, and bake for 25-28 minutes until the pastry is deep golden brown, fully puffed, and flaky, with no raw pale dough visible at the vent slits. Remove from the oven, then let the kringle cool completely on the baking sheet for 30 minutes before adding icing, to prevent the icing from melting and sliding off the warm pastry.

Step 5
step5：Bake until golden flaky
6

Ice and serve kringle

While the kringle cools, whisk 120g powdered sugar, 15ml whole milk, and 5ml vanilla extract in a small bowl until completely smooth, with a thick, slow-pourable consistency (add 1ml extra milk if the icing is too thick to drizzle). Drizzle the icing evenly in a crisscross pattern across the fully cooled kringle, then let set for 10 minutes before slicing into 8 equal wedges to serve.

Step 6
step6：Ice and serve kringle

Tips

1.Keep butter and dough well-chilled during the lamination process: if butter softens and starts to ooze out while rolling, pop the dough back in the refrigerator for 10 minutes before continuing, to ensure distinct, flaky pastry layers.
2.Avoid overfilling the kringle: excess filling will leak out during baking, burn on the parchment paper, and prevent the dough seams from sealing properly; stick to the measured filling amount for best results.
3.For deeper, nuttier flavor, toast the chopped pecans in a dry skillet over medium heat for 3 minutes, stirring frequently, before mixing them into the filling, then let cool completely before use.

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Spiced Pecan & Cranberry Kringle:Frequently Asked Questions

1.What makes this Spiced Pecan & Cranberry Kringle different from other sweet pastries? ▾
This kringle stands out for its signature laminated, ultra-flaky butter crust—made by folding cold butter into dough to create dozens of light layers—paired with warmly spiced pecan and tart cranberry filling, finished with smooth vanilla icing. It has deep German immigrant roots and is an iconic, cozy holiday staple across the American Midwest.
2.Why does the recipe call for cold unsalted butter for the lamination step? ▾
Cold butter is non-negotiable for perfect flaky kringle layers! If butter warms and softens during folding, it will absorb into the dough instead of creating distinct, puffed layers as it melts in the oven. Unsalted butter also lets you control the exact salt level in the pastry, so you don’t end up with an overly salty crust.
3.Can I make this kringle ahead of time for holiday gatherings? ▾
Absolutely! You can fully assemble the unbaked kringle, wrap it tightly in two layers of plastic wrap, and freeze it for up to 1 month. When ready to bake, let it thaw and rise for 2 hours in the fridge before baking, then ice it right before serving for the freshest, flakiest texture possible.
4.Do I need special tools to laminate the pastry for this kringle? ▾
You don’t need fancy equipment! A standard rolling pin, clean work surface, and bench scraper to lift and fold the dough are all you need. Just make sure your kitchen isn’t too warm—if the dough gets sticky at any point, pop it in the fridge for 15 minutes to firm the butter back up before continuing folds.
5.How do I test if my active dry yeast is still good to use for this recipe? ▾
To test your yeast, stir 1 teaspoon of granulated sugar into ¼ cup of warm (105–110°F) water, then sprinkle the yeast over top. Let it sit for 5–10 minutes: if it gets foamy and smells yeasty, it’s active and ready to use. If it doesn’t bubble, toss it—dead yeast will leave your kringle dense instead of light.
6.Can I substitute the chopped pecans in the filling for a nut-free option? ▾
Yes, you can easily swap pecans for an equal amount of toasted rolled oats, toasted pumpkin seeds, or even crushed salted pretzels to keep that same crunchy, textured filling without nuts. Chop your swap to roughly the same size as pecans so the filling stays evenly distributed across every slice of pastry.
7.Why is all-purpose flour recommended for this kringle dough? ▾
All-purpose flour has a moderate 10–12% protein content that strikes the perfect balance for laminated kringle dough: it has enough structure to hold all those thin butter layers together as it bakes, but not so much protein that the pastry turns tough or chewy like dense bread dough.
8.How long do I need to let the kringle rise before baking? ▾
After you finish laminating, shaping, and filling the kringle, let it rest in a warm, draft-free spot for 45–60 minutes until it looks puffy and slightly jiggly when you nudge the pan. Don’t rush this rise—it’s what gives the pastry its light, airy texture between all those buttery flaky layers.
9.Can I use dried cranberries instead of fresh for the filling? ▾
Dried cranberries work beautifully in this filling! If using dried, toss them with 1 teaspoon of warm orange juice or water and let them plump for 10 minutes before mixing into the spiced pecan filling. This keeps them from getting hard and chewy as the kringle bakes, and adds a bright, subtle citrus note.
10.What spices work best in the pecan and cranberry filling? ▾
Stick to warm, cozy holiday spices that complement both nuts and tart fruit: ground cinnamon is a must, with small pinches of freshly grated nutmeg, ground ginger, and a tiny pinch of ground cloves. Go light on the cloves—too much will overpower the buttery pastry and sweet pecans.
11.How do I keep my laminated dough from getting sticky while I work with it? ▾
The number one trick is to keep everything cold! If butter starts to soften and seep through the dough, or the dough sticks to your pin, slide it onto a baking sheet and pop it in the fridge for 10–15 minutes to firm back up. Use a light dusting of AP flour, but too much will make the pastry tough.
12.What’s the classic way to shape this kringle? ▾
The iconic Midwestern kringle shape is a gently curved oval ring! Roll your laminated dough out into a long, thin rectangle, spread the filling down the center, then fold the long edges over to seal the filling inside. Curve the sealed log into an oval on your baking sheet, pinching the ends together to close the ring before rising.
13.How do I make the vanilla icing drizzled on top of the kringle? ▾
The vanilla icing is super simple: whisk together 1 cup of powdered sugar, 2–3 tablespoons of heavy cream or whole milk, ½ teaspoon of pure vanilla extract, and a tiny pinch of salt until it’s thick but pourable. Drizzle it over slightly cooled kringle right before serving—hot pastry will make the icing melt and run off.
14.Can I skip the full lamination process if I’m short on time? ▾
You can take a reliable shortcut by using high-quality store-bought all-butter puff pastry if you’re crunched for time, though the texture won’t perfectly match traditional yeast-raised laminated kringle. If using this swap, let the pastry thaw fully before filling and shaping, and add 5 minutes to the bake time for crisp, flaky layers.
15.How should I store leftover baked kringle? ▾
Leftover kringle will stay fresh for up to 3 days stored in an airtight container at room temperature. You can also freeze individual slices for up to 2 months, wrapped tightly in plastic wrap. Refresh day-old or frozen slices with 10–15 seconds in the microwave or 5 minutes in a 300°F oven to bring back that flaky texture.
16.What oven temperature gives the best golden, flaky kringle crust? ▾
Bake the kringle at 375°F for 25–30 minutes, until the crust is a deep, even golden brown all over and the filling bubbles slightly around the edges. If you notice edges browning too fast halfway through baking, tent them loosely with a strip of aluminum foil to prevent burning before the center cooks through.
17.Should I toast the pecans before adding them to the filling? ▾
Toasting chopped pecans for 5–7 minutes in a 350°F oven before mixing them into the filling is a quick step that makes a huge flavor difference! Toasting brings out the nuts’ natural rich, nutty oils, for a deeper, warmer taste. Let them cool fully before mixing in so they don’t melt the dough’s butter.
18.Why did butter leak out of my dough while the kringle was baking? ▾
Leaking butter usually means the butter got too warm during lamination, or you didn’t seal the dough edges tightly enough when shaping. Don’t panic if a little butter leaks out—the kringle will still taste delicious! Next time, chill the dough for 15 minutes between each fold, and crimp seams tightly when enclosing the filling.
19.Can I add extra mix-ins to the pecan and cranberry filling? ▾
Definitely! This recipe is super customizable for holiday flavor preferences: add a handful of white chocolate chips, a sprinkle of orange zest, a few tablespoons of chopped candied ginger, or a thin swirl of cream cheese to the filling. Just don’t overstuff the dough—too much filling will burst through seams while baking.
20.When is the best time to serve this Spiced Pecan & Cranberry Kringle? ▾
It works perfectly for both holiday brunch and dessert spreads! It’s not overly sweet, so it pairs beautifully with coffee or spiced cider at a morning gathering, but the rich crust, spiced filling, and sweet icing also feel special enough for dessert. It also makes a fantastic homemade edible holiday gift for friends and neighbors.

Comments (18)

2 days ago

OMG, made this for our neighborhood potluck last weekend and people were begging for the recipe before I even left! The spiced pecans have the perfect kick, and the tart cranberries cut through the buttery pastry so well. I was nervous about the folding technique since I’ve never made kringle before, but it turned out flaky as can be. SO good.

yesterday

So glad it was a potluck hit, Jessie! The folding gets way easier after the first try, I promise — pro tip is to keep the dough extra cold when you’re working with it for those perfect flaky layers.

3 days ago

Really solid recipe! Cook time was pretty accurate for me, though I added an extra 5 minutes in the oven because my oven runs cool. The only note is I wish there was a little more glaze on top, so I made a double batch of the vanilla glaze to drizzle. Will make again for Christmas morning, my wife is already asking for it.

1 week ago

Taste was great, but I struggled a lot with the dough being too sticky when I tried to roll it out! I ended up adding way more flour than the recipe called for and it still kept sticking to my counter. Flavor was 10/10 but the process was super frustrating for a medium difficulty recipe, I almost gave up halfway.

5 days ago

Oh honey, I had the same issue my first time! Try chilling the dough for an extra 20 minutes after you roll it out the first time, it makes such a difference. I also lightly flour my parchment paper instead of the counter now, zero stick!

3 days ago

So sorry the dough gave you trouble! Warm kitchen temperatures can make the butter in the dough soften super fast, leading to stickiness. Popping it back in the fridge for 15-20 minutes whenever it gets hard to work with is the trick, like GrandmaPat mentioned! We also recommend rolling between two sheets of lightly floured parchment for easy cleanup and less sticking.

yesterday

Game changer for my weekly book club brunch! I prepped the dough the night before so I just had to assemble and bake it in the morning, and it came together so quick that way. The warm spice mix with the cranberries tastes exactly like the holidays in a pastry. My friends thought I bought it from a fancy bakery downtown!

30 minutes ago

Wait prepping the dough the night before is genius! I’ve been trying to find make-ahead recipes for my family’s Christmas brunch, I’m definitely stealing that hack.

2 weeks ago

Made this for a post-hike snack get-together and it vanished in 10 minutes flat. I used fresh cranberries instead of dried since I had a bunch left over from Thanksgiving, and the burst of tart juice was chef’s kiss. Don’t skip the spiced pecan topping, it adds the best crunch.

5 days ago

My kids LOVED this! I was worried the spices would be too much for my picky 7 year old, but she asked for a second slice before she even finished her first. I swapped the pecans for walnuts because that’s what I had in the pantry, and it still turned out amazing. 10/10, will be in our regular rotation.

3 days ago

Wait do you think this would work without nuts for a kid with a tree nut allergy? I’ve been looking for a fun holiday treat for my son’s class party.

2 days ago

So happy the kids gobbled it up! Love the walnut swap, that sounds delicious. @NutFreeMama — you can absolutely replace the nuts with toasted pumpkin seeds for that same crunchy element without the tree nuts, and the dough works great with most all-purpose flour blends too!

2 hours ago

Overall great flavor, but I found the cook time a little off — mine was fully done about 15 minutes earlier than the recipe said, so keep an eye on it after the 2 hour mark if your oven runs hot! The cranberry and pecan filling is perfectly balanced, not too sweet, which I loved.

30 minutes ago

Thanks for the heads up, Jess! Oven temps can vary so much, which is why we always recommend checking for that deep golden crust a little early. So glad you loved the filling balance!

30 minutes ago

First time making any kind of laminated pastry and I’m so proud of how this turned out! I was intimidated by the medium difficulty rating, but the step-by-step instructions were so easy to follow. The house smelled like cinnamon and nutmeg for hours after baking, my roommate kept hovering by the oven waiting for it to cool.

5 minutes ago

Right?! The smell alone is worth making this, I had three neighbors text me asking what I was baking because the smell drifted down the street lmao

just now

That makes us so happy to hear, Mia! Laminated dough can feel super intimidating at first, but we’re so glad the steps broke it down for you. Nothing beats that warm spice smell filling the whole house!

2 weeks ago

Made this for our family Thanksgiving dinner instead of the usual pecan pie, and it was a total hit. The light, flaky pastry is way less heavy than pie after a big meal, so everyone had room for a slice. Even my super picky father-in-law went back for seconds, which is basically a Michelin star in my book.

1 week ago

Oh swapping this for pecan pie is such a smart call! I always feel so stuffed after Thanksgiving dinner, a lighter pastry sounds way better. Adding this to my menu for next year!

3 days ago

Taste was incredible, but I overfilled my kringle a little so some of the cranberry filling oozed out while it baked and made a mess on my baking sheet. Pro tip to everyone else: don’t overstuff it even if the filling looks super good! It still tasted amazing, just wasn’t as pretty as the photos.

2 days ago

Girl I did the EXACT same thing! I even lined my sheet with parchment and still had a sticky burnt cranberry mess to scrub off, but honestly no one cared how it looked because it was gone in 2 minutes

yesterday

Don’t worry about the oozing filling — it happens to the best of us! That’s why we always recommend using a parchment lined baking sheet, to make cleanup a breeze. It may not look perfect, but it tastes just as good, and that’s what matters!

1 week ago

Made a vegan version of this by swapping the butter for vegan block butter and using oat milk in the glaze, and it came out perfectly flaky! The spice blend is so spot on, I didn’t have to adjust a single thing about the seasoning. Great base recipe to tweak for dietary needs.

yesterday

I’ve been making kringle for 40 years, and this recipe is right up there with the ones my Danish grandma used to make. The spiced pecan ratio is perfect, not too heavy on the cinnamon, and the dried cranberries add a nice bright twist that’s different from the traditional raisin filling I grew up with. Great work on this one.

2 hours ago

Bob, that is the highest compliment we could possibly receive! We love putting a little modern twist on classic recipes, and we’re so glad it lives up to your grandma’s standard — that means the world.

5 days ago

Meal prepped this for weekday breakfasts for the week and it held up so well! I sliced it up and stored it in an airtight container, and it stayed fresh for 4 whole days. A slice with a cup of coffee is such a cozy, easy breakfast on busy school mornings. Total game changer for my morning routine.

3 days ago

Wait does it reheat well? I’ve been looking for things I can grab and nuke for 30 seconds on my way out the door to work, this sounds perfect

2 days ago

I reheat mine in the toaster oven for 2 minutes and it gets that flaky crisp back, just as good as fresh out of the oven! Microwave works too but it’s a little softer, still delicious though

2 weeks ago

Paired this with spiced apple cider at our fall bonfire and it was the perfect cozy treat. I added a little extra orange zest to the filling because I love that cranberry-orange flavor combo, and it paired so nicely with the warm spices. Will absolutely be making this every fall from now on.

2 days ago

I hosted my first ever holiday brunch this year and was so stressed about making something impressive, but this kringle looked and tasted like it came from a fancy European bakery. The directions were so clear, I didn’t mess up a single step! My guests all asked for the recipe before they left.

yesterday

Congratulations on hosting your first holiday brunch — that’s such a fun milestone! We’re so glad this recipe helped make it a success, and we hope you host many more delicious gatherings in the future.

1 week ago

Super tasty, but I used candied spiced pecans I had leftover from a snack mix instead of toasting my own, and it made the filling a little sweeter than I expected. Next time I’ll stick to plain pecans and use the spice mix in the recipe, I think that’ll balance it out better. Still ate half the kringle in two days, no regrets.

5 days ago

Oh that actually sounds amazing? I love super sweet pastries so I might intentionally do that next time I make it, thanks for the hack!

3 days ago

Candied pecans sound like a delicious upgrade if you love extra sweetness! If you go that route, just cut back a little on the brown sugar in the filling to keep the balance right, and it’ll turn out perfect.

3 days ago

Brought this up to our ski cabin for the weekend and it was the perfect apres-ski snack. Warm, spiced, buttery, and not too messy to eat while we were sitting around the fireplace playing board games. 10/10, already have the ingredients to make another batch this coming weekend.

30 minutes ago

I added a tiny splash of maple syrup to the vanilla glaze on top and it was *chef’s kiss* — paired so perfectly with the pecans and cranberries, I can’t imagine making it without that little addition now. Don’t sleep on adding a pinch of flaky sea salt on top either, it makes all the flavors pop so much more.

5 minutes ago

Flaky sea salt on pastries is so underrated! I’m definitely trying the maple syrup glaze trick when I make this for my family’s Christmas eve gathering, that sounds incredible.