A strip-style kringle is more of an American (or at least a Racine, Wisconsinite) thing, though reader Jo recently sent me a link to a picture of a Danish chocolate kringle that was done this way (thanks, Jo!). As you can see it’s a whole different presentation, though you can prepare it using the same ingredients as before. You simply lay out your dough piece and spread your filling down the middle. You may need to roll it a little wider, just so everything fits.
You fold the top third down…
…and the bottom third up.
I cut mine in half so it fit a bit better on the sheet, but a U-shape would have definitely been in-bounds. All you do at this point is paint it with egg wash, proof, paint and bake like a regular kringle.
About to here. I didn’t put on any topping obviously, but a little streusel would probably be a good call here.
I gotta admit, though chocolate isn’t traditional, it’s pretty darn good kringle.
Oh yes, darn good indeed….