Mini Danish Kringles
Recipe type: Dessert
  • -Dough-
  • ½ cup (1 stick) salted butter, cold, sliced (if using unsalted add ¼ teaspoon salt)
  • 1 cup all purpose flour
  • ½ cup sour cream
  • -Filling-
  • 2 Tablespoons melted butter
  • ½ cup + 2 Tablespoons brown sugar
  1. 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).
  2. 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.
  3. 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.
  4. Roll dough out to about 18x12". Slice into about 14-15 even sized pieces.
  5. 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).
  6. Place in a muffin tin and continue with rest of dough.
  7. Bake for 18-22 minutes or until edges are just starting to turn golden brown.