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Raspberry Kringle - NuWave


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  • Filling:
  • 2 1/4 cups flour
  • 2 sticks (1 cup) butter, softened
  • 1 cup sour cream
  • 1 can raspberry pastry filling (not pie filling)
  • Icing for one Raspberry Kringle:
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons milk



Step 1

Mix flour and butter until crumbly. Add sour cream and blend throughly. Split dough in half, roll length in wax paper, and refrigerate for 3 hours. Cut parchment paper in circle, to cover 1-inch NuWave rack.Take half of the dough out, and mold into a ring shape, directly on the parchment paper. Flatten out the dough ring to about 3 inches wide, ring-shaped. Take half the can of raspberry filling and spoon lengthwise in the dough ring. Light turn up edges a bit, so filling doesn't fall over the sides while baking. Place the 1-inch rack with prepared Kringle ring in the NuWave Oven. Bake on Power Level 7 for 40 minutes. When done baking, remove dome, let Kringle sit on rack to cool. Remove rack from NuWave Oven after cooling for 5 minutes, and cool completely on wire rack. Drizzle with icing when cool. Repeat steps 5 through 13 with other half of dough, and other half can of raspberry filling.


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