Kringle

Instructions

1. 1

   In a small bowl, mix together sour cream and vanilla. Set aside.

2. 2

   Using a pastry blender or (several pulses with a food processor) cut together flour and butter so butter is reduced to small pea-sized bits. Stir in sour cream mixture. Blend well to form a dough. Divide into two disks. Flatten disks slightly, cover and chill at least 2 hours or overnight.

3. 3

   Preheat oven to 450°F (230°C). In a small bowl whisk together egg and sugar. Set aside. On a floured work surface, roll out each dough disk into a 12-by-6 inch rectangle. Spread cherry jam down center in a thin strip leaving 2 inches clear on each side and an inch and a half at both ends. Fold sides over center then fold ends up, press lightly to seal. Brush with egg wash.

4. 4

   Bake on a parchment-lined cookie sheet for 10 to 15 minutes or until golden brown. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle icing over warm kringle. Cool on a wire rack. Store in a covered container. Best within a day.