A delicious pastry that looks and tastes complex, but is super simple to make
I love pastry. The flaky, sweet and buttery flavors can’t be beat. However, baking these delights is a whole other story. The measuring, rolling out the dough, and precise measuring are things I would rather do without, and I’ve found the perfect way to get around it.
My Kringle is fruity, sweet, and everything wonderful about pastry, but without the hassle. It is still fresh baked and warm out of the oven, but there is no mixing, measuring or wondering if it is going to all turn out. I use the crescent dough in the can — the one that sounds like an M-80 going off when you try to open it. I use jam and a unique ingredient — almond paste. It comes in a tube or block and is found in the baking section of the grocery store.
The Kringle will melt in your mouth and have your family begging for more. So, pop open a can, scare the cat, and in less than 30 minutes you can be enjoying this sweet and flaky favorite.
Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of seven. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.