Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tim Anderson's Cranberry & ricotta kringle

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tim Anderson's Cranberry & ricotta kringle

    Makes: 2 kringles


    150g butter
    7g sachet dry yeast
    60ml hot water
    60ml milk
    100g caster sugar
    ½ tsp salt
    ½ tsp almond extract
    1 medium egg 
    250g plain flour, plus more for dusting
    250g ricotta

    For the cranberry compote
    100g light muscovado sugar
    100ml orange juice
    1 tsp vanilla extract
    1 tsp mixed spice
    250g fresh or frozen cranberries

    For the glaze 
    3 tbsp hot water 
    1 tbsp vanilla extract
    150g icing sugar


    1 Let the butter sit at room temperature until it is pliable. Place between 2 sheets of baking parchment and roll out into an 20x40cm rectangle. Cover and chill until hard.

    2 Dissolve the yeast in the water and milk in a large bowl. Whisk in the sugar, salt, almond extract and egg. Add flour a little at a time and mix until smooth. Cover in clingfilm and chill for 30 minutes.

    3 Roll out the dough on a floured surface to a 20x30cm rectangle. Cut the prepared butter into 2 halves, each 20x20cm. Place 1 half of the butter onto 1 side of the rolled-out dough, covering two thirds of its surface. Fold the uncovered third of dough over half the butter, then fold the remaining third over the top (this will give you 2 layers of butter). Chill for at least 1 hour.

    4 Roll the dough to a 20x30cm rectangle. Place the remaining half of butter onto 1 side of the dough, covering two thirds of its surface, and fold as above. Chill for at least 1 hour.

    5 Roll the dough to a 20x40cm rectangle, and once again, fold into thirds to make 24 layers of butter. Chill for at least 1 hour.

    6 Meanwhile, make the cranberry compote. Bring the sugar, orange juice, vanilla and mixed spice to the boil in a saucepan. Add the cranberries and cook for about 10 minutes until they have broken down slightly and the mixture is thick and sticky. Chill.

    7 Cut the dough in half. Gently roll each piece into a long, thin rectangle about 15 x 50cm. Spread half the ricotta along the centre of 1 rectangle for the whole length, top with half the cranberry compote, fold over the edges to form a long sausage and seal the ends. Form the dough into a ring and transfer to a lightly oiled baking tray. Repeat to make another kringle. Cover loosely and leave to prove at room temperature for 1-2 hours.

    8 Preheat the oven to 200°C, gas mark 6. When the oven is up to temperature, bake the kringles for 25 minutes swapping the trays over half way through, until a deep, golden brown.

    9 Make a glaze by stirring together the hot water, vanilla, and icing sugar until smooth.

    10 When the pastries are cool, pour over the glaze and serve.

    Your recipe note

    Edit your recipe note

    Please note: Weekend Kitchen With Waitrose is a live show. All recipes are therefore subject to change


    Average user rating

    0 stars