Best 8 Sugar Plum Phyllo Kringle Recipes

SUGAR PLUM KRINGLES

Steps:

• Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Divide dough into four portions. On a lightly floured surface, roll one portion into a 12x6-in. rectangle. (Keep remaining dough refrigerated until ready to use.) Spread 3 tablespoons jam lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Sprinkle with 1 teaspoon each nuts and orange zest. Repeat. Place on two ungreased baking sheets., Bake at 375° for 18-22 minutes or until lightly browned. In a small bowl, combine confectioners' sugar and milk; drizzle over warm pastries. Combine the sugar, cinnamon and remaining nuts; sprinkle over warm pastries.

SUGAR PLUM PHYLLO KRINGLE

Steps:

• Preheat oven to 375°. In a large saucepan, bring apricots, cherries, water, sugar and raisins to a boil. Reduce heat; simmer, uncovered, until liquid is thickened, 6-8 minutes. Stir in walnuts and lemon juice. Remove from heat; cool completely., In a small bowl, beat cream cheese until smooth. Place 1 sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with remaining phyllo, spritzing each layer. Spread cream cheese over phyllo to within 2 in. of edges; top with dried fruit mixture. Fold in edges; roll up, starting with a long side., Place in a parchment-lined 15x10x1-in. baking pan, seam side down. Spritz top with cooking spray. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Sprinkle with confectioners' sugar.

DRIED PLUM AND ALMOND PHYLLO TRIANGLES

Steps:

• Preheat oven to 375 degrees F.
• Lay a sheet of phyllo on a cutting board with the short part facing you and brush lightly with clarified butter then sprinkle with sugar. Cut into 4 long, even strips.
• Open up each dried plum and place a cube of cream cheese and a toasted almond inside. Place a stuffed dried plum at the end of each strip of phyllo. Fold it up to make a triangle, like folding a flag. Brush the outside with butter and sprinkle with more sugar.
• Repeat with the rest of the phyllo. Bake until light golden brown about 20 to 30 minutes. Serve warm, if possible, sprinkled with powdered sugar.

DRIED PLUM AND WALNUT PHYLLO TRIANGLES

Steps:

• Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
• On a work surface carefully brush a sheet of phyllo with melted butter and sprinkle it with 1 to 2 tablespoons sugar. Cut 6 strips from top to bottom 3 inches wide.
• Place a cube of cream cheese, a piece of dried plum, some chopped walnuts, and a piece of candied orange peel at the end of each strip. Fold them into triangles by folding the dough over itself as if folding a flag. Place them on the sheet pan. Brush the tops of the triangles with butter and a final sprinkling with sugar.
• Bake for 10 to 12 minutes, until the phyllo is golden brown. Let cool and serve within 6 hours sprinkled with powdered sugar.

REDUCED-SUGAR PHYLLO NAPOLEONS WITH EGGNOG CREAM

Steps:

• In a medium bowl, stir together sugar, stevia, cornstarch, nutmeg, and salt. Add yolks and stir until smooth.
• In a medium saucepan, bring milk to a simmer. Slowly whisk about half the milk into the yolk mixture, then whisk yolk mixture into remaining milk in saucepan. Place back on heat and cook, stirring constantly, just until thickened. Strain through a fine sieve into a medium bowl and stir in butter and rum.
• Press a piece of plastic wrap directly on surface of pastry cream and refrigerate until well chilled, at least 2 hours.
• Preheat oven to 400 degrees F.
• In a small bowl, stir together sugar and stevia. Lay out phyllo dough in a stack on a flat surface and cover with a dry kitchen towel, then a damp kitchen towel.
• Place 1 sheet of phyllo in front of you, brush lightly with butter, and sprinkle lightly with sugar-stevia mixture. Place another phyllo sheet on top and brush with butter and sprinkle with sugar-stevia mixture. Repeat this layering until there are 8 layers of phyllo, then brush top layer with butter and sprinkle with sugar-stevia mixture.
• Cut phyllo lengthwise in half to make 2 long rectangles. Cut rectangles crosswise every 2 inches. Transfer as many of the rectangles as possible to a large baking sheet, leaving a little space between them. Nest another baking sheet of the same size on top so the phyllo rectangles are pressed between the baking sheets.
• Bake until browned and crisp, 12 to 16 minutes. Transfer to a rack to cool completely and repeat with any remaining phyllo rectangles, baking and cooling them completely.
• In a medium bowl, beat cream until stiffly whipped. Stir pastry cream just until smooth, then fold in whipped cream.
• To assemble, lay 1/3 of the phyllo rectangles on a countertop in front of you. Spread a layer of pastry cream over each rectangle, then top with another phyllo rectangle. Spread another layer of pastry cream over phyllo, then top with a final phyllo rectangle. There should be 3 phyllo layers and 2 pastry cream layers.
• Dust each Napoleon with a little grated nutmeg and serve immediately.

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

SUGARPLUM BRUNCH RING

Steps:

• Grease 12-cup fluted tube pan. In small bowl, mix sugar and cinnamon. Cut each roll in half. Dip in butter; roll in sugar mixture. Place half of rolls in pan. Sprinkle with half of pecans and half of cherries. Drizzle with half of corn syrup. Repeat with remaining half of ingredients.
• Drizzle any remaining butter over top; sprinkle with any remaining sugar mixture. Cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.
• Heat oven to 350°F. Uncover dough. Bake 30 to 35 minutes or until top is deep golden brown. Cool in pan 5 minutes. Invert onto serving plate; remove pan. Serve warm to pull apart, or cool completely and slice.

SUGARED PLUOTS ON CRISP ANISE-SCENTED PHYLLO

Steps:

• Preheat oven to 400 degrees. Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3 to 5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
• Trim phyllo sheets into 12-by-10-inch rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with a damp kitchen towel), and brush lightly with butter, coating entire surface. Sprinkle with 1 teaspoon sugar and 1/4 teaspoon anise seeds, and top with another phyllo sheet. Repeat 5 times.
• Arrange Pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining butter.
• Bake until crisp and golden brown, 15 to 17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares, and serve.