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