Beth Anetz Morris

While this is not the yeast version of Kringle, it is amazing! I used food processor and pulsed the cubed butter with the sifted flour till pea sizes pieces. Then pulsed in the sour cream. I didn’t really have a “sticky” dough, more like large clumps which I gathered into a ball, wrapped and refrigerated overnight. A SUPER easy and SUPER fast job. Next morning, divided in half ( really didn’t have enough for three) and rolled each one on a heavily floured work space. Followed directions for cutting and folding but used canned pie filling. And to be honest, I wasn’t going to put much effort or expense into these if they were going to be a flop. I. Then stuck them in the freezer while oven preheated. Baking time was a good 40 minutes in my oven. I did NOT have a problem with butter oozing out. These puffed beautifully, lots of flaky layers. Totally impressive and really easy. I will absolutely make them again, and keep using food processor because that makes them really effortless. And I will try different fillings for variety. The biggest trick here is to keep the dough COLD. Never hesitate to stop and stick in the freezer for a few minutes if it starts getting too warm.

Followed recipe exactly and they were FABULOUS!! Geez, the filling alone can be eaten by the bowl-full, its THAT good! Initially, these were made for a road trip because we're kind of over fast food and restaurant food and wanted to try something besides the ham and cheese sandwiches. These did NOT disappoint, even at room temperature. We had plenty of additional bierocks that were truly enjoyed the remainder of the week.