Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Filling
  2       30 Ounce Can  pie filling -- peach and cherry
                        are favorites of our guests.
                        Kringle Dough
  1                Lb.  margarine -- softened
  4               Cups  flour - Cut together like pie crust until
                        the size of marbles.
  4                     egg yolks
  1                Cup  sour cream
  1            Package  dry yeast
                        Glaze
  1                Cup  sifted powdered sugar
  2        Tablespoons  melted margarine or butter
  1         Tablespoon  water
     1/4      Teaspoon  vanilla

Preparation:

Mix ingredients together and let stand until room temperature. Mix into flour mixture and form a ball. Divide into 4 balls. Wrap in wax paper and refrigerate overnight. When ready to bake, roll ball into a 12 x 15 rectangle on a well floured board. Working quickly before dough softens, transfer onto cookie sheet. Fill the middle with one half of a can of pie filling. Fold the ends up and both sides over. Let kringle sit at room temperature for 20 minutes. Bake for 20-25 minutes at 350 degrees or until brown. Let cool, drizzle powdered sugar glaze over and top with chopped nuts. Note: This recipe makes four kringles. Dough will keep in the refrigertor 1 week, dough may also be frozen. This recipe is a favorite of our grandchildren also and very simple to make. It makes a beautiful presentation and our guests think I have really made something special for breakfast.

Nutritional Information:

1955 Calories (kcal); 160g Total Fat; (72% calories from fat); 22g Protein; 114g Carbohydrate; 953mg Cholesterol; 1222mg Sodium