ALMOND COCONUT KRINGLES
My mom was well-known for her delicious kringle. Try this tender, flaky pastry with its almond and coconut filling, and you’ll be as hooked on it as we are!
—DEBORAH RICHMOND TRABUCO CANYON, CA
PREP: 1 HOUR + CHILLING • BAKE: 25 MIN. + COOLING • MAKES: 4 KRINGLES (9 SLICES EACH)
2 cups all-purpose flour
1 cup cold butter, cubed
1 cup (8 ounces) sour cream
FILLING
1 1/4 cups butter, softened
1 cup packed brown sugar
3 cups sliced almonds, toasted
1 1/2 cups flaked coconut, toasted
GLAZE
1 cup confectioners’ sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
4 to 6 teaspoons 2% milk
1. Place flour in a bowl; cut in butter until crumbly. Stir in sour cream. Wrap in plastic wrap. Refrigerate overnight.
2. Preheat oven to 375°. In a bowl, cream butter and brown sugar until light and fluffy. Stir in almonds and coconut.
3. Divide dough into four portions. On a lightly floured surface, roll one portion of dough into a 12x10-in. rectangle. (Keep remaining dough refrigerated until ready to use.) Spread 1 cup filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat with the remaining dough and filling. Transfer to two ungreased baking sheets. Bake 23-27 minutes or until lightly browned. Remove to wire racks to cool completely.
4. Meanwhile, combine confectioners’ sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over pastries.