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, and kinda cool in its own way. 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….