Raspberry Kringle - NuWave

By SweetyBakes

Ingredients

• 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

Preparation

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.