Peaches & Cream Stuffed Pastry: Atlanta vs Green Bay

Ingredients

• 250 g All-Purpose Flour (sifted)
• 1 pinch Salt (fine sea salt)
• 226 g Unsalted Butter (cold, cut into small cubes)
• 120 g Sour Cream (full‑fat for tenderness)
• 3 Peaches (ripe, peeled and thinly sliced)
• 100 g Granulated Sugar (for peach filling)
• 2 Tbsp Cornstarch (helps thicken the peach filling)
• 1 tsp Ground Cinnamon
• 226 g Cream Cheese (softened)
• 150 g Powdered Sugar (for cream cheese filling)
• 1 tsp Vanilla Extract
• 1 Egg Yolk (large, room temperature)
• 1 Egg (large, for egg wash)
• 2 Tbsp Milk (for glaze)

Instructions

1. Make the Pastry Dough

   In a mixing bowl combine the sifted all‑purpose flour and pinch of salt. Add the cold butter cubes and, using the stand mixer paddle, mix until the butter resembles tiny peas. Add the sour cream and continue mixing until a smooth, cohesive dough forms.

   Time: PT10M

2. Chill the Dough

   Divide the dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or overnight) to firm up.

   Time: PT2H

3. Prepare the Peach Filling

   Peel and thinly slice three ripe peaches. In a bowl toss the peach slices with granulated sugar, cornstarch, and ground cinnamon until evenly coated. Set aside.

   Time: PT12M

4. Make the Cream Cheese Filling

   In the stand mixer bowl, combine softened cream cheese and powdered sugar. Beat on medium speed until smooth. Add vanilla extract, a pinch of salt, and one egg yolk, then continue beating until fully incorporated.

   Time: PT5M

5. Roll Out the Dough

   On a lightly floured surface, roll one disc of dough into a 10 × 12 inch rectangle. Repeat with the second disc on a separate sheet of parchment.

   Time: PT15M

6. Assemble the Kringle

   Spread a thin layer of the cream cheese filling over the rolled dough, leaving a ½‑inch border. Evenly distribute the coated peach slices on top of the cream cheese layer. Fold the short edges toward the center, then braid or twist the long edges to create a traditional kringle shape. Pinch seams to seal.

   Time: PT15M

7. Egg Wash

   In a small bowl whisk together one whole egg, one egg yolk, and a pinch of salt until uniform. Brush the entire surface of each kringle with the egg wash.

   Time: PT2M

8. Bake

   Place the kringles on a parchment‑lined baking sheet and bake in a pre‑heated convection oven at 375°F for 30 minutes, or until golden brown and the filling is bubbling.

   Time: PT30M

   Temperature: 375°F

9. Glaze

   While the kringles cool, whisk together powdered sugar and milk until a smooth, pourable glaze forms. Drizzle or spread the glaze over the warm pastries.

   Time: PT2M

10. Cool and Serve

    Allow the glazed kringles to set on a wire rack for 10 minutes before slicing into 8 equal portions.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
• Instead of Salt: Kosher Salt
• Instead of Unsalted Butter: Cold Margarine (will change flavor)
• Instead of Sour Cream: Greek Yogurt, Crème Fraîche
• Instead of Peaches: Nectarines, Canned Peaches (drained)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Cornstarch: All‑Purpose Flour (double amount)
• Instead of Ground Cinnamon: Nutmeg, Pumpkin Pie Spice
• Instead of Cream Cheese: Neufchâtel Cheese, Mascarpone
• Instead of Powdered Sugar: Confectioners’ Sugar
• Instead of Vanilla Extract: Vanilla Bean Paste
• Instead of Egg Yolk: Whole Egg (increase by 1/2)
• Instead of Egg: Egg White (for lower fat)
• Instead of Milk: Heavy Cream (use less)

Equipment Needed

• Kitchen Scale
• Mixing Bowl
• Stand Mixer with Paddle Attachment
• Rolling Pin
• Plastic Wrap
• Parchment Paper
• Baking Sheet
• Pastry Brush
• Sharp Knife
• Oven

Critical Steps — Do Not Skip

• Mixing the dough until butter resembles tiny peas
• Chilling the dough for at least 2 hours
• Coating peach slices with sugar, cornstarch, and cinnamon
• Sealing the edges of the kringle to prevent leakage
• Baking at 375°F until golden and bubbling

Chef Tips from the Video

• Use the coldest butter possible; even freeze the butter cubes for 10 minutes before mixing.
• Chill the rolled dough for 10 minutes if it becomes soft while shaping.
• For extra shine, brush a second thin layer of egg wash halfway through baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.

Room temperature: Best consumed within 2 days if kept in a cool, dry place.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept chilled.
• Baked kringles freeze well; reheat in a 300°F oven for 10 minutes.
• Glaze can be made while the pastries are cooling.

Frequently Asked Questions