Kringle Recipe

• 1 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 2 sticks unsalted butter, chilled
• 1 egg
• 1 tablespoon sugar
• 1 cup sour cherry jam
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla

1. In a small bowl mix together sour cream and vanilla. Set aside.
2. Using a pastry blender or (several pulses with a food processor) cut together flour and butter so butter is reduced to small pea-sized bits. Stir in sour cream mixture. Blend well to form a dough. Divide into two disks. Flatten disks slightly, cover and chill at least 2 hours or overnight.
3. Preheat oven to 450u0b0F. In a small bowl whisk together egg and sugar. Set aside. On a floured work surface, roll out each dough disk into a 12 by 6 inch rectangle. Spread filling down center in a thin strip leaving two inches clear on each side and an inch and a half at both ends. Fold sides over center then fold ends up, press lightly to seal. Brush with egg wash.
4. Bake on a parchment lined cookie sheet for 10 to 15 minutes or until golden brown. Drizzle icing over warm kringle. Cool on wire rack. Store in a covered container. Best within a day.

sour cream, vanilla, flour, butter, egg, sugar, sour cherry jam, powdered sugar, milk, vanilla

Taken from www.seriouseats.com/recipes/2012/01/kringle-wisconsin-pastry-breakfast-recipe.html (may not work)