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!
I’m not sure if anyone has ever noticed, but at the bottom of my blog is a banner for The Daily Meal. They have a fun food site that has everything under the sun on it. Sometimes they post some of my recipes and photos on it in recipe collections, and that is kind of fun-especially when I get a lot of traffic from it. My blog is a small blog and I am always looking for new readership because even though I write this blog primarily for my kids, it is always nice to feel some love. Some blog people say it helps to have a niche for what one blogs about; whether it is Asian recipes or baking recipes or even quick family meals. Sometimes I feel like I have no niche and that that is what is slowing me down as to gaining new readers.
I have always posted here what I cook. My kids were always stymied when I’d ask them what they wanted for dinner because I was never one of those moms that cooked the same things over and over again. I always kept staples in the house, but I was not known for repeating the same things often. That is the way I cook. If I feel like Asian I make it. Mexican, the same thing. When I need pasta I don’t hesitate and you know me when it comes to baking. Well, I love that. Traditional Jewish recipes are faves around the holidays. And well, I love stories around food so I never mince my words! But maybe I should? Maybe people just want the recipe and not the mouthful that comes with it! I’d sure be happy if you wanted to comment and tell me if you think I have a niche-or if I need a niche! I do love blogging and cooking and writing, but I never feel like I’m getting it right!
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.
So I posted a pasta bolognese a long time ago and I’ve even done a guacamole, but I’ve never done a kringle. 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. Mine 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! This would be great for eating with tea or coffee and perfect for a light breakfast or snack.
I know you’ll enjoy this pumpkin kringle and if you have any clues to what my niche is, I’d love to hear them. I’ve been searching my whole life for where I fit in!
1/2 of a package of frozen puff pastry (I used Trader Joe’s)
8 oz cream cheese at room temperature
1/3 c powdered sugar
2/3 c pumpkin cookie butter filling or canned pumpkin combined with 1 T pumpkin spice
2 T pumpkin butter
1/4 c flour
1 1/2 T sugar
1/2 t pumpkin spice
1 1/2 T butter
1 beaten egg yolk
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 pumpkin cookie butter or canned pumpkin to make the cream cheese filling. I use my immersion blender for this.
Now spread the pumpkin butter down the center of the pastry. Then the cream cheese filling. 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!
Keywords: kringle, kringle recipe, kringle pastry, kringle pumpkin
More to Try:
Browned Butter Cream Cheese Apricot Rugelach
Mandel Bread or Jewish Biscotti
Brown Sugar Spice Cake with Caramel Glaze