When Craig and I first met (and our diet and lifestyle were quite different than they are today), we adored camping up on the south shore of Lake Superior in the adorable town of Bayfield, Wisconsin. Every morning we went to a cute bakery in town and ordered the almond kringle. It was ooey and gooey and stuffed with a decadent cream cheese mixture.
It has been more than a decade, but this keto-friendly kringle reminds me of those early-morning trips to the bakery in Bayfield. My recipe is named after my mother-in-law, Sue (my boys call her Grandma Suzie), who also makes an amazing kringle. This recipe may seem daunting, but let me tell you some tricks that I learned while working at coffee shop bakeries, where I needed to get multiple confections ready and into the display case before 5 a.m.:
You can make the dough, fillings, and glaze up to 2 days ahead and store them in the refrigerator. Then all you have to do is assemble and bake the kringle on the day you want to consume it. You can make multiple batches of the dough and store them in airtight containers in the freezer for future use.
You can bake the kringle and freeze it, but it is much better fresh To make the dough, place the mozzarella and cream cheese in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir wellTo the bowl, add the almond flour, egg, and salt and combine well using a hand mixer.
Use your hands and work it like a traditional dough, kneading for about 3 minutes. (Note: If the dough is too sticky, chill it in the refrigerator for an hour or overnight Grease a 14-inch-long piece of parchment paper and place it on a pizza stone (or a baking sheet, but a pizza stone will bake the bottom of the kringle better).
Place the dough on the greased parchment and use a rolling pin or your hands to form it into a large oval, about 12 inches by 8 inches. Position the oval so that one of the short sides is facing you.