Mini Danish Kringles made in a muffin tin with a sour cream dough.
I have a very hard time making full sized braided top danish kringles. I always run into the same problem no matter what method I try, the inside oozes out in the oven and hardly any filling is left inside. After failing at trying to fix the issue I came up with a solution. I decided to take my favorite recipe that uses only 3 ingredients: sour cream, flour, and butter and make mini ones! I found when I make mini ones in muffin cups with muffin liners the filling doesn’t ooze out and burn. Problem solved. Tastes the same. Only these are bite sized and mini. WIN. WIN.
I rolled my dough out to about 18×12″, not a perfect rectangle. And cut the dough into about 14-15 pieces. You scoop some filling in the center then fold the edges of the dough in and pinch the top closed. The dough is really sticky, you need lots of flour, I keep adding more over the top as I roll it out. You need to work fast because the butter starts melting.
Recipe makes about 15 mini danish kringles.
I made mine without nuts, I just added butter and brown sugar to the filling to keep it nut allergy friendly. My sister adds nuts and apples to her danishes when she makes them. If you want to add nuts you could add 3/4 cup chopped walnuts.
The dough turns out really flaky and butter. I took photos when it was still too warm but when it is cooled you can see the layers of a flaky danish pastry. I used my food processor to mix the ingredients together because it helps to cut the butter into the flour.
- ½ cup (1 stick) salted butter, cold, sliced (if using unsalted add ¼ teaspoon salt)
- 1 cup all purpose flour
- ½ cup sour cream
- 2 Tablespoons melted butter
- ½ cup + 2 Tablespoons brown sugar
- Prepare dough in a mixing bowl, cut butter into flour until crumbly. Stir in sour cream and mix well. Dough will be very sticky. Form into a ball. Cover tightly, and refrigerate 8 hours, or overnight. If in hurry I freeze for 1 hour instead. (I use a food processor to mix dough together).
- After dough has chilled Preheat oven to 375 F. degrees. Line muffin tins with muffin liner cups and set aside. Prepare the filling by mixing butter and brown sugar together.
- Remove dough from fridge and roll out on a very well flour surface and add more flour as needed to prevent sticking. I rolled dough out between two well floured pieces of waxed paper using a rolling pin.
- Roll dough out to about 18x12". Slice into about 14-15 even sized pieces.
- Place a teaspoon of filling inside the middle and wrap the edges of the dough inward and pinch together to keep it closed (See photos above).
- Place in a muffin tin and continue with rest of dough.
- Bake for 18-22 minutes or until edges are just starting to turn golden brown.