Gluten Free Kringle Recipe

Ingredients

• Gluten-free all-purpose flour blend 3 cups (360 g)
• Xanthan gum 1 teaspoon
• Baking powder 1 teaspoon
• Salt ½ teaspoon
• Unsalted butter – 1 cup (226 g), cold and cubed
• Full-fat sour cream – ½ cup (120 ml), room temperature
• Large eggs – 2, room temperature
• Vanilla extract – 1 teaspoon, for aromatic depth
• Milk or non-dairy milk – 2 to 3 tablespoons, adjust for dough consistency
• Classic almond filling: ¾ cup (90 g) almond paste, crumbled
• Classic almond filling: ¼ cup (50 g) granulated sugar
• Classic almond filling: 2 tablespoons (20 g) sliced almonds
• Classic almond filling: 1 teaspoon almond extract
• Fruit and cream cheese filling: ½ cup (115 g) softened cream cheese
• Fruit and cream cheese filling: ⅓ cup (70 g) sugar
• Fruit and cream cheese filling: 1 cup (150 g) fresh berries or fruit preserves
• Cinnamon sugar filling: ½ cup (100 g) brown sugar
• Cinnamon sugar filling: 2 tablespoons ground cinnamon
• Cinnamon sugar filling: ¼ cup (60 g) softened butter
• Egg wash: 1 large egg beaten with 1 tablespoon water, for a golden crust
• Glaze: 1 cup powdered sugar
• Glaze: 2 tablespoons milk or lemon juice
• Glaze: ½ teaspoon vanilla extract
• Sliced almonds or crushed nuts for crunch
• Powdered sugar dusting after baking for a delicate finish