Enriched Kringle Dough Butter Pecan Filling Cream Cheese Filling Kringle Assembly & Shaping
If you've never heard of Kringle, you're about to wonder how you lived without it. Wisconsin's most beloved holiday pastry is a flaky, buttery oval of enriched dough wrapped around a rich filling and baked to golden perfection — the kind of thing that disappears from a holiday table in minutes and gets requested every year thereafter. In this hands-on class, our Chef will guide you through the entire process from scratch, demystifying a pastry that looks impressive but is completely within reach once you know the technique. You'll mix and develop your own enriched Kringle dough, learning the proper handling and shaping techniques that give this iconic pastry its signature layers and tender texture. Then comes the fun part: choosing your filling. You'll select from two classic options — a rich, nutty Butter Pecan or a smooth, tangy Cream Cheese — and fill, fold, and shape your own full-size Kringle loaf from start to finish. And here's the best part: you'll take your unbaked Kringle home with you, ready to slide into the oven whenever the moment calls for it — Christmas morning, a holiday party, or a Tuesday when you just need something exceptional. The aroma alone is worth it. Bringing a cooler is encouraged if it will be more than a couple of hours before you can refrigerate your dough.
