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
Kringle vs. Danish
Danish is a term for a variety of flaky pastries. A kringle is made with flaky pastry and a filling of topped with icing. I chose to use streusel.
What is a Danish Kringle?
A Danish kringle actually originated in Vienna but made its way to Denmark in the 1800's. Orignally it was shaped as a pretzel but now it is often shaped as an oval with an open center. Mine is not a true version!
What is a Wisconsin kringle?
Actually known as a Racine kringle, kringles are the official state pastry. Read more here.
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 Scones with Bourbon Glaze
I'd love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Pumpkin Puff Pastry Kringle with Streusel
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Yield: 8 - 10 slices 1x
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
Description
This easy pumpkin kringle recipe can be made with pumpkin butter or plain canned pumpkin. Yummy and delicious!
Ingredients
½ of a package of frozen puff pastry (I used Trader Joe's)
8 oz cream cheese at room temperature
⅓ c powdered sugar
⅔ c cookie butter filling or canned pumpkin combined with 1 T pumpkin spice
2 T pumpkin butter
Streusel:
¼ c flour
1 ½ T sugar
½ t pumpkin spice
1 ½ T butter
1 beaten egg yolk
Instructions
Thaw puff pastry according to directions. Roll out 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 and pumpkin butter to make the cream cheese filling. I use my immersion blender for this.
Now spread the filling down the center of the pastry. 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. I garnished my kringle with a sprinkle of powdered sugar and pumpkin seeds!
Biz says
It's funny because I am the same kind of cook - I am always looking for something new to try - it used to drive my late husband nuts because I'd make a dish, he'd love it and I'd never make it again.
When my husband traveled to Wisconsin on business, no meeting was without a kringle - I'd never heard of it and he brought one home from a bakery and um, let's just say it immediately became insulin worthy!
Abbe Odenwalder says
I think our spouses would have hit it off great. You know mine loves cigars, too! Lucky you to get kringles from Wisconsin! I would love a bakery around here like that!
All That I'm Eating says
This sounds great, lovely different way to use pumpkin. It looks amazing too.
Abbe Odenwalder says
🙂
Pam says
Very nice! It looks delicious, Abbe! I need to find a the pumpkin cookie butter. Sounds great!
Abbe Odenwalder says
The cookie butter is good, but one could also use regular cookie butter also! Thanks Pam!
Joanne says
I've been looking for an excuse to pick up a jar of TJ's pumpkin cookie butter...and this IS IT! Dragging the husband on a walk to TJ's today!
Abbe Odenwalder says
This is a great excuse Joanne!
La Table De Nana says
I never knew he was a cook:) One of my daughters loved horror movies..
Ray Donovan would have been a horror movie in any of our times..;)
Geesh the neck slashing etc..the violence tis year..and every one..more shocking than horror..yet I watched it~
Blogging to me is keeping in touch with people I like:)
THis recipe is so pretty on the sheet:)
Abbe Odenwalder says
Thanks Monique! I'll take that as a like! He was a great cook and a very interesting person, judging from what I saw, he would have been a fun dinner guest!
ChgoJohn says
Sorry, I cannot help you find your niche, Abbe, but I'm certain the word "delicious" is somewhere in its title. Certainly, recipes like this kringle have earned you a spot there. Vincent would agree.
Abbe Odenwalder says
Oh John. It is so nice to have you back!
Swathi Iyer says
I never watch horror filims as I can't sleep 2-3 days after that. why spoil my sleep I won't watch. It. Love your pumpkin creamcheese filled Kringle, I haven't tried yet, I will. Regarding the blogging, do according to your needs, I write some personal things it is small blog still I am happy with it.
Abbe Odenwalder says
Totally with you Swathi. I'm not a horror film addict either. But I have to say that his horror movies look tame compared to the ones out there now!
Amy (Savory Moments) says
I LOVE Vincent Price and his old horror films, especially this time of year. I never know about this cookbook! So neat! This pumpkin puff pastry looks SO yummy!
Abbe Odenwalder says
Ah yes! It is a great cookbook with some of his favorites from all over. And old photos. Let me tell you, even my oldest (meaning awful) photos would have shined in this book. It is kind of funny how the art of photography has changed! But there is a lot of soul and info in this book!
Sippity Sup says
I'll address your blogging questions. I see it this way. When growing readership you have to decide what kind of reader you want and cater the content to that audience. If you are looking for a core and loyal group of readers who love your voice and want to participate in what you have to say, then write a lot about your own life and the food you are making to fit into that life. In other words keep it personal. These readers will become a part of your online life and will naturally be curious about what's going on with you. It can be a highly satisfying way to communicate. However because of the personal nature it may be difficult to grow a HUGE following.
The other option is to write about things that A LOT of people are interested in finding out about (particular cooking methods, seasonal recipes etc). This is a more informational style and its driven by SEO. The number of daily readers will be larger, but the audience will be more anonymous and less regular because many of the readers are simply seeking out information and feel no personal connection the the blog. The secret to success in this instance is legitimacy. You have to become a voice that readers recognize and trust as an expert. They will return in the future if they feel they are getting reliable information just when they need it.
For my own blog I can't ever decide which direction to go. So I pitter-patter between both styles. I know better, but I can't help myself. XOGREG
Abbe Odenwalder says
Both good points Greg! I guess I'll continue to balance on the tightrope! By the way, I do enjoy all of your posts but my favorites are when you let it all hang out!
SavoringTime in the Kitchen says
Kringle is near and dear to my heart since any self-respecting Danish household in my home town had one to serve drop-in guests on the weekend along with coffee. I remember being shocked when I heard Vincent Price was such an excellent cook. I don't have his cookbook but this looks like a wonderful recipe which would adapt well to many different fillings. I never worry about how often people post on their blog and now don't worry if I post once a week or once in a while 🙂 Sometimes it's good to do other things!
Abbe Odenwalder says
You are so right Susan. Bogging takes up a lot of time and I often wonder why I do it! Maybe because if good things that I come up with-like this kringle!
Sharon D says
Nooo...that Vincent Price has a cookbook? I am surprised! Well, I love your stories, Abbe. I think you should keep it as long as you like because anyone who wants the recipe can just scroll down anyway. And I love all your food photos. It's fabulous.
Psst...you didn't lose me. I went away for awhile (had to attend to a family matter ..which took months!), and only started blogging actively again in Sep. In the middle of all that - lost the .com web address because we neglected to renew it. Now, we're back on blogspot and having to start all over, readership-wise. GrRrr!
Abbe Odenwalder says
Thanks Sharon! Blogging always seems like starting over to me! Hope everything is OK now.
mjskit says
What lucky kids you have! 🙂 This is a great lucky pastry and I love the creamy filling of the pumpkin with the cream cheese. Sounds and looks really, really good. Yes, I know who Vincent Price is but I didn't know he had a cookbook. I'll definitely be checking it out. Thanks for sharing all of this!
Abbe Odenwalder says
I tell them that all the time MJ! I have some leftover filling and I think it would be great on an English muffin or on pumpkin pancakes! It is a really great cookbook. One that you want to sit down and read!
Laura Dembowski says
What a fun holiday treat! It really uses pumpkin in a unique way that I've never seen before. It is always nice to get a traffic boost as a blogger, but not always easy to do.
Abbe Odenwalder says
It would be perfect for a Thanksgiving breakfast! Thanks Laura!
Yi @ YiReservation.com says
I like anything pumpkin and puffy pastry so this will definitely be a keeper! Can't wait to make this for the upcoming holidays!! Great post Abbe!
Abbe Odenwalder says
You will love it Yi!
Anna and Liz Recipes says
Oh it looks so delish! We love puff pastry and now you have inspired us to make this lovely kringle. Thanks for sharing Abbe!
Abbe Odenwalder says
Enjoy Anna and Liz!
Cheri Savory Spoon says
Hi Abbe, I always enjoy reading your blog....... the way you write and call your husband manservant is very funny. Your recipes are always wonderful, love the way you cook. This recipe is another example of a delicious dessert, one that I will be pinning and printing. I
Abbe Odenwalder says
That is so appreciated Cheri! I'm not sure Manservant always thinks I'm so funny, but he did come up with the name. Just wish he really was one!
Carol at Wild Goose Mama says
That looks soooooo delicious. If puff pastry is on the menu, I go out of my way to order it. The crumble
is really an unexpected touch.
Abbe Odenwalder says
Puff pastry is pretty special isn't it? Love crumble on anything!
Tricia Buice says
Ohhhh so pretty! I have been looking everywhere for pumpkin butter and finally decided to make my own this weekend. Love, love, love this Abbe! Sharing!
Abbe Odenwalder says
Can't wait to see that recipe Tricia! Thanks!
Nagi@RecipeTinEats says
I must admit I have not heard about Vincent Price but now I'm curious! I am like you, I cook what I feel like 🙂 I love that I learn about new recipes from your blog as I do not have recipes that you share in my repertoire. That's why I enjoy reading!
Abbe Odenwalder says
Thanks for the thoughts Nagi. I never really know where I fit in in this blogging world! Vincent Price is a classic!
shea says
I'm not a big sweets fan - but this is beautiful! I wouldn't be able to resist this, and of course with a good strong cup of coffee 🙂
Abbe Odenwalder says
Sounds good to me Shea! Thanks!
Bam's Kitchen says
These look seriously delicious! Perfect on a fall day and especially today it is damp and dull here in Hong, I could use a little something sweet. For some reason I was not getting your e-mail posts so just have rescheduled so hopefully we are sorted now.
Abbe Odenwalder says
Thanks Bam for subscribing! They are delicious and not overly sweet!
Angie Schneider says
Anything with crumble topping and pumpkin...I am SOLD. These puffy kringles look mouthwatering, Abbe.
Abbe Odenwalder says
It's that crumble topping that does it, eh? I'm with you!
Holly @ abakershouse.com says
I love that your blog is a reflection of you-- you cook what you love and then your writing lets that love of food and family shine through. Every post is something that you've created that you've put your heart into and it shows! Always a joy to read.
Abbe Odenwalder says
That is so sweet Holly! I appreciate all those thoughts!
Adam J. Holland says
Who knew that Vincent Price was a cook, as well as one of the best creepy voice guys of all time? Excellent recipe!
Abbe Odenwalder says
He was a cook and an art collector! Sounds like he would have been a fascinating man to chat with! Thanks Adam!
Liz Berg says
Oh, boy, this looks fabulous! Perfect autumn kringle. I think my kids know Vincent Price's voice from Scooby Doo. And I remember hearing about these cookbooks---maybe from you 🙂
Abbe Odenwalder says
Scooby Doo? Really! I've never written about this book, though now I have to look at it further. One copy has been on top of the fridge and the other is in a box in the garage! It would be fun though to write about all the great cookbooks of the past!
Kitchen Riffs says
You only took off last week? Heck I took off an entire month! It was fun. 🙂 I've never looked at that Vincent Price cookbook, but have read that it's good.And reading that Kringle recipe, I'm positive it's good!
Abbe Odenwalder says
So happy to have you back.You were missed! Wherever did you go? Vincent had his version of kringle that includes the real puff pastry. This is mine! Much simpler, I say!
Karen Harris says
This looks delicious! And yes, I remember Vincent Price all too well. I even vaguely remember him on Mike Douglas I believe it was making a joke about his stuffed Thanksgiving seagull (actually turkey with oyster stuffing). Thank you so much for a lovely day out of my area of town. I'm still dreaming of that green rice. Will you blog about it, or shall I?
Abbe Odenwalder says
You are so welcome and if you can figure out that rice, please let me know! This is a fun, seasonal pastry!
Adri says
This looks wonderful, and see what marching to a different drummer has wrought - a pumpkin kringle! Yum, and yes,please. I certainly remember Vincent Price. We used to watch old horror films when I was kid, and he was in so many of them. He was quite the gentleman, and nothing like the charactres he plaaayed on the silver screen. I sure do remember that cookbook. Our copy - long since lost, was bound in leather, and quite a lovely thing it was. Thanks for rekindling the memory.
Abbe Odenwalder says
He was, wasn't he? The horror films of today are so different than his ear. He was such a gentleman! How did you lose it, Adri? Now you can buy the new one!