Amazing Pumpkin Puff Pastry Kringle Recipe with Streusel

This pumpkin puff pastry kringle recipe with streusel should be breakfast today! Loaded with a cream cheese filling and pumpkin butter, this kringle style pastry makes everyone happy!

I’m not really sure what happened to last week. I can tell you that I cleaned the house, put out pumpkins and even planted orange and black pansies. They are so cute! 

I bought a cover for our couch that needs recovering badly-so this at least gives it a new look!

Geordie and I went to the park a few times and I gave him a bath.

I also went out with a friend for lunch to a new Mexican restaurant that I thought was very good.

And I delivered myself and some food goodies to my friend’s mother, who needed a little company. No, I was not a slouch last week, but I did not blog.

And now it is this week and I feel like I need to catch up! Which is how this pumpkin puff pastry kringle came to be.

I love using puff pastry for all kinds of things because I find it easy to use.

Everyone thinks you worked so hard, so we won’t let on, will we?

Why I Love This Pumpkin Puff Pastry Kringle

Besides being a snap to throw together, who doesn’t love flaky pastry stuffed with pumpkin butter and cream cheese?

A pumpkin puff pastry kringle is perfect for when a friend drops by with a cup of coffee and perfect for weekend brunch.

And though it may not be shaped like a typical oval kringle, it tastes great and still looks pretty.

Pumpkin Puff Pastry Kringle Ingredients

Frozen puff pastry thawed according to package directions (I used Trader Joe’s)
Cream cheese at room temperature
Powdered sugar
Cookie butter filling or canned pumpkin combined with  1 T pumpkin spice
Pumpkin butter
Streusel:
Flour
Sugar
Pumpkin spice
Butter

Beaten egg yolk

How To Make Pumpkin Kringle with Puff Pastry

Roll thawed puff pastry into a thin rectangle. I roll mine on the paper it came on and bake on that, too!

Combine cream cheese, powdered sugar and cookie butter or canned pumpkin plus the pumpkin butter to make the cream cheese filling. I use my immersion blender for this.

Spread the cream cheese filling down the center of the rectangle. You can roll this up and shape it in a pretzel or do like I do. With the pastry’s shortest end to you, slice two inch strips on both sides. Now fold alternating side strips diagonally over pastry filling.

Combine streusel ingredients with a fork. When combined use your hands to make small “butter clumps” with the streusel.

Brush the kringle with egg yolk and sprinkle streusel down the middle of the kringle. Freeze for about 15-20 minutes.

Preheat oven to 450. Bake about 15-20 minutes or until golden. Remove from oven. Let cool.

Garnish the pumpkin puff pastry kringle with a sprinkle of powdered sugar and pumpkin seeds!

FAQ’s

It was in an old Vincent Price cookbook originally written in 1965 where I came up with the idea to make a kringle.

The funny thing is that I own two of them. One had been my mother’s and the other my grandmother’s. They are a lot of fun to look through because they contain many old restaurant menus, including prices!

However the book does contain many great recipes. and not having anything better to do, I thought it might be fun to make a pumpkin kringle.

I hope you have all heard of Vincent Price. If you haven’t, I know you’ve heard his voice.

I’m not one for horror films but that voice is everywhere. It is not one easily forgotten.

In addition, Vincent also was a graduate of Yale and an art collector.

I must say that Vincent had many niches! He must have been a fascinating guy!

After all, he was even a foodie before foodies existed. I would have loved to hear that voice ordering in a restaurant.

Kringles are  popular in Denmark and I’m partial to Denmark since I spent 6 weeks there as a high school student.

Just to be clear, kringles refer to the pretzel shape of the pastry and not the type of pastry.

Of course, I did not do a traditional shape, so don’t use mine to define kringle!

Often kringles are filled with almond filling, but well, I marched to a different drummer.

My pumpkin puff pastry kringle is filled with a pumpkin cream cheese filling and it is good. Manservant came home from Sweden and devoured it.

Kringle is not overly sweet, well at least mine isn’t. It is crispy when taken from the oven, but I store it in a giant zip lock, where it does lose a bit of the crisp.

I prefer it that way because then you can taste more of the filling. I can’t explain it, but it is true!

What To Serve with Pumpkin Puff Pastry Kringle

Any kringle would be great for eating with tea or coffee and perfect for a light breakfast or snack.

This pumpkin puff pastry kringle would be great with a scoop of ice cream to make it dessert.

If you don’t feel like baking this simple kringle recipe be sure to check Trader Joes kringle varieties.

I know you’ll enjoy this flaky puff pastry pumpkin kringle with or without streusel. Feel free to use a powdered sugar glaze if you prefer.

But whatever you do, have a bite of kringle.

This simple puff pastry pumpkin kringle is a perfect Fall bite!

More Pumpkin Recipes

Pumpkin Bread Trifle

Brown Butter Pumpkin Bread

Pumpkin Scones with Bourbon Glaze

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