Chocolate Kringle

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A flaky, buttery pastry filled with rich chocolate and finished with a sweet vanilla glaze—an impressive bakery-style treat that’s easy to make at home.

Prep Time1 40

Cook Time25

Total Time2 5

Course: Dessert

Cuisine: American

Keyword: chocolate, Kringle, pastry

Servings: servings

Calories: 573kcal

Author: Sara

Ingredients

For the Dough

2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
1 cup cold butter cubed
½ cup milk
1 tablespoon lemon juice

For the Filling

1 cup dark chocolate chips
½ cup butter
½ cup brown sugar
2 tablespoons sugar
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour, sugar and salt.
Cut the cold butter cubes into the flour mixture with two knives until the pieces are about pea-sized.
Stir in the milk and lemon juice just until dough comes together. Shape into a disc, wrap in plastic, chill in the fridge for at least 1 hour.
In a saucepan over low heat, melt the butter and chocolate together until smooth.
Remove from heat, stir in brown sugar, sugar, vanilla until well combined. Let it cool to room temperature so it’s spreadable.
On a lightly floured surface, roll the chilled dough into a rectangle roughly 10 × 20 inches. Spoon the chocolate filling down the center lengthwise, leaving about 2 inches empty on the edges. Fold the long sides over the filling so they overlap slightly; pinch the seams to seal. Shape it into an oval ring on a parchment-lined baking sheet with the ends joined together.
Place the shaped kringle into the fridge for 20-30 minutes to firm up the dough and keep the layers crisp.
Preheat oven to 375°F. Bake the kringle for about 30-35 minutes, until golden brown and crisp. Rotate the tray halfway through baking for even browning. Remove from oven and allow to cool slightly.
Whisk together powdered sugar, milk, vanilla until smooth. Drizzle generously over the slightly cooled kringle in zig-zag lines. Let the glaze set before slicing.
Slice into wedges and enjoy.

Notes

Flour often: Lightly flour your work surface and your rolling pin frequently to prevent the dough from sticking. This helps keep the layers intact and ensures a flaky, smooth result.
Chill the dough overnight: If you want to spread out the steps or prepare the dough in advance, you can chill the dough overnight instead of chilling for just one hour.
Don’t stress over layers separating: Some dough layers may puff or separate slightly during baking, but there’s no need to worry. It’s actually completely normal and helps the kringle achieve its signature flakiness.
Use cold butter: Keep the butter as cold as possible when mixing—it helps create those tender, flaky layers.
Let it cool before slicing: Giving the pastry a little time to set prevents the filling from spilling out and helps you get cleaner slices.

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