High Desert Table

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Homemade Danish Apple Kringle

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This week’s recipe is a special one because I get to introduce you to the Pastry Bandit, aka my husband Hans, who comes from a Swedish family in Minnesota and has been enjoying kringles since he was a child. Being that flour makes him sneeze, he wears a bandana whenever baking and inevitably we all gather to see what creations this masked character is mixing, rolling, and shaping. The kringle he grew up eating the most is the one his mom still makes to this day, filled with an almond filling. Here, because we had exactly six granny smith apples in the fridge, we decided to try a fruit filling this year instead. It was a great decision!

What is a Kringle?

Kringles are known for their flakey, buttery pastry and almond or fruit fillings, often glazed and sprinkled with nuts or sugar. This classic Danish dough is incredibly easy to make (only four ingredients) and is a dream to work with, especially after resting in the fridge overnight. In this recipe, we skip the glaze but if you want to add a boost of sweetness, simply whisk together one cup of powdered sugar with two tablespoons of milk and you are ready to drizzle away until your heart’s content.

If you want to get creative with the fruit filling, go for it! You could add blueberries, dried fruits like cherries or currants, or chopped nuts. We love to make the dough and the filling the day before we plan on rolling it out and baking. This is perfect for breakfast, dessert, or a mid-day snack break and is wonderful with tea and coffee.

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Homemade Danish Apple Kringle

Danish Apple Kringle - out of the oven on a cutting board
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Learn how to make a delicious and easy homemade Danish Apple Kringle with this simple recipe. This classic Danish pastry is flaky, buttery, and perfect for any occasion.

  • Author: Marianne Sundquist
  • Prep Time: 1 hour
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings
  • Category: dessert, breakfast
  • Method: bake
  • Cuisine: danish

Ingredients

Units
for the dough:
  • 2 c. all-purpose flour
  • pinch of salt
  • 1 c. cold butter, diced
  • 1 c. sour cream
for the filling:
  • 6 medium-sized firm apples, peeled, cored, and diced into 1/2” pieces
  • 1/2 c. packed brown sugar
  • 1 T. cornstarch
  • 2 t. pumpkin spice or cinnamon
  • 2 t. vanilla extract
  • pinch of salt
for building:
  • 1 egg, for egg wash
  • 2 T. decorating sugar or sugar in the raw

Instructions

The day before, make the dough: In the bowl of a stand mixer with the paddle attachment, add the flour, salt, butter, and sour cream. Mix this on medium speed until the dough comes together and comes away from the side of the bowl. It will feel just slightly sticky but easily form into a ball. Wrap the dough in plastic wrap and refrigerate for at least overnight.

Making the Apple Filling

To make the filling, add the apples, brown sugar, cornstarch, pumpkin spice, vanilla, and salt to a large saute pan. Let this mixture simmer over medium heat until the apples release their juice and the mixture slightly thickens, resembling apple pie filling, around 30 minutes. Let this cool completely.

Assembling the Kringle

To build and bake the kringle, preheat the oven to 375 F. and line a large baking sheet with a silicone baking mat or parchment paper.  On a lightly floured, clean, and dry surface, roll out the dough to a rectangle, roughly 24” wide and 14” high. Carefully transfer this rectangle of dough to your baking sheet.

Danish Apple Kringle - rolling and prepping the dough

Make sure to leave a 12-inch wide rectangle of rolled-out dough in the middle, and cut 1-inch wide strips along both sides of the rectangle. Spread the apple filling in the center rectangle of the pastry.

Danish Apple Kringle - cutting the strips

Danish Apple Kringle - folding the strips

Then, alternating sides, fold each strip of cut dough over the apple filling until all of the apple is covered and all the strips are folded over.

Danish Apple Kringle - before baking

Baking the kringle

In a small bowl, whisk the egg and brush it over the pastry. Sprinkle the top with decorating sugar and bake for around 35-40 minutes, or until the pastry is golden brown.

Danish Apple Kringle - egg wash and decorative sugar

Transfer to a cutting board and let cool for ten minutes before slicing and serving.

Danish Apple Kringle - sliced and plated

 

High Altitude Chocolate Chip Cookies

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Over the years I have made many cookies. In the pastry realm of recipes, I’ve always considered cookies to be one of the easiest and most straight forward. And in Santa Fe we are lucky enough to have pastry chefs who know their way around the kitchen when it comes to cookies. This week we picked up a cookie box from Momo + Co. for the holiday week and with each new cookie I taste out of the box, I am fairly sure it’s the best I have ever had. Not to mention the macarons at Chaine in Burro Alley which would give any Parisian macaron a run for its money. But there is also something about making a simple cookie at home. It’s one of my favorite things to do with my kids. I love how much fun they have measuring (and spilling) and waiting for the cookies to emerge from the oven.

The Quest for the Perfect High-Altitude Cookie

Around eight years ago when my family moved to New Mexico my cookies started coming out of the oven and were a little bit off. Sometimes they were too puffy and other times too dry. I was puzzled because I had always assumed that high altitude baking was primarily for cakes. So I set out to figure out how to make a chocolate chip cookie that was crispy on the outside but chewy on the inside. I also wanted the cookie to stay chewy over the next couple of days when stored at room temperature in an airtight container. After many attempts in the Santa Fe altitude, I’m happy to report that my family has declared this the best cookie I have ever made. This is a big win for me and I hope it will be a big win for you too.

Adapting a Classic Recipe

I found an old chocolate chip cookie recipe that had worked well for me years ago. I wish I could remember where it came from to give a proper thank you to its origins, probably a baking blog or back of a bag of chocolate chips. Then I adjusted it with some basic high-altitude techniques: I increased the temperature, decreased the cooking time, slightly decreased the leavening agents and sugars and increased the liquid (here I added an extra egg). Then for a bit of salty richness, I do what Snoop Dog does, which is add creamy peanut butter to his chocolate chip cookie dough. And to finish it off, right before the cookies go into the oven I sprinkle some flakey sea salt over the top. And since I always keep Stokli’s High Desert Salt by the stove, I use this which adds a hint of New Mexico red and green chiles and lavender too.

If you don’t have a hand mixer, don’t worry! You can use a handheld electric mixer, or make this the way everyone used to, with a wooden spoon and some elbow grease. It might take a little longer, but it will get the job done, resulting in the best chocolate chip cookies I’ve ever made from sea level to the mountains.

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High Altitude Chocolate Chip Cookies

High Altitude Chocolate Chip Cookies - in a bowl
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Learn how to make the best high altitude chocolate chip cookies with this easy recipe. Perfect for chewy, crispy cookies every time!

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 24-48 cookies
  • Category: dessert, high-altitude
  • Method: Bake
  • Cuisine: american

Ingredients

Units
  • 2 c. (240 g.) all-purpose flour
  • 1/4 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. kosher salt
  • 3/4 c. (12 T. / 170 g.) unsalted butter, cold
  • 2 T. creamy peanut butter
  • 1/2 c. (100 g.) granulated sugar
  • 1/2 c. (100 g.) packed brown sugar
  • 2 large eggs
  • 2 t. vanilla paste or extract
  • 1 1/2 c. dark chocolate chips
  • flakey sea salt for sprinkling on top

Instructions

Preheat the oven to 400 F. Line 2 large baking sheets with a silicone baking mat or parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder and salt. Set aside.

Making the Cookie Dough

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, peanut butter, granulated sugar and brown sugar. Mix on medium speed until the butter mixture is thoroughly combined and there are no lumps.

Now add the eggs and vanilla and mix again until fully incorporated. Turn off the mixer and add the flour mixture. Turn the mixer on low at first, so you don’t have a cloud of flour fly into your face. Once the flour begins to turn into a dough, you can turn the mixer speed to medium to fully mix everything together. Along the way you may need to stop the mixer to scrape the sides of the bowl with a rubber spatula so nothing is stuck on the sides.

Once the cookie dough has come together, add the chocolate chips and mix just until combined. Scoop the dough with a spoon or a cookie scoop into whatever size cookies you want to make, leaving around 2-inches of space between each one. Sprinkle a small amount of flakey sea salt on top of each cookie.

High Altitude Chocolate Chip Cookies - dough on a sheet tray

Baking and Cooling

If you are making a standard size cookie (around 2 tablespoons of dough), bake the cookies for 8-10 minutes, until the edges begin to turn golden brown. Let rest on the cookie sheet for 5 minutes before transferring them to a wire rack or plate to finish cooling.

Pumpkin Spice Cupcakes

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Aside from the brisk fall mornings and glorious golden trees all over town, I know it’s officially pumpkin season when I start putting a pinch of pumpkin spice in my coffee. The kids have made jack-o’-lanterns and are counting the days down until Halloween. There is no better time to make these Pumpkin Spice Cupcakes frosted with a light and airy whipped cream, and cream cheese frosting. They make great gifts for neighbors and friends and turn any day into a celebration of fall.

In the photo here I garnished them with some gold sugar I had in my baking bin and thin slices of candied ginger. But honestly, the kids prefer them sans toppings and they are so delightful on their own, a garnish is for a visual pop more than anything. You could garnish with candied nuts, candied orange, and sugar in the raw or freshly grated nutmeg.

Alternative Bakes

This is also my go-to base for a pumpkin bundt cake or a layered pumpkin cake. With a bundt cake, I skip the frosting and make a maple glaze.

Whipping Up the Perfect Frosting

When making the frosting, keep in mind that this is essentially whipped cream blended with cream cheese, so it will have the temperament of a whipped cream, only slightly more stable. This means, keeping a close eye when whipping the cold cream into the cream cheese is important so that it doesn’t break from too much whipping, along with not wanting weeping frosting that is not whipped enough.

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Pumpkin Spice Cupcakes

Pumpkin Cupcake frosted and plated
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There is no better time to make these Pumpkin Spice Cupcakes frosted with a light and airy whipped cream, and cream cheese frosting. They make great gifts for neighbors and friends and turn any day into a celebration of fall.

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 24 cupcakes
  • Category: Dessert, Fall, Thanksgiving
  • Method: Bake
  • Cuisine: American

Ingredients

Units
for the cupcakes:
  • 3 c. (360 g.) all-purpose flour
  • 1 t. baking soda
  • 1 1/2 t. baking powder
  • 1 T. pumpkin spice
  • 1/2 t. kosher salt
  • 1 1/2 c. brown sugar
  • 1/2 c. olive oil
  • 3 eggs, room temperature
  • 3/4 c. sour cream
  • 1 (15 oz.) can of pumpkin puree
  for the frosting:
  • 1 c. (8-ounce brick) full-fat cream cheese, cold
  • 1 c. powdered sugar
  • 1 t. vanilla extract
  • 1 c. heavy cream or heavy whipping cream, cold

Instructions

Preheat the oven to 350 F. Line cupcake pans with paper liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.

In a separate bowl of a stand mixer with a whisk attachment, add the brown sugar, olive oil, and eggs. Whisk over medium speed until the mixture is light and fluffy, around five minutes.

Turn off the mixer and add the sour cream and pumpkin puree. Whisk again for a couple of minutes. Turn off the mixer again and add the flour mixture. Turn on the mixture for just another minute or so, until everything comes together and the batter is smooth. Spoon batter into cupcake liners and bake 10-12 minutes for mini cupcakes and 15-20 minutes for standard-sized cupcakes. You’ll know the cupcakes are done when you insert a paring knife into the center and it comes out clean.

The secret to a better whip

Wash, dry and chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.

Frosting Your Cupcakes

To make the frosting, place the cream cheese into the cold mixing bowl and whisk on medium speed until smooth. Turn off the mixer and add the powdered sugar and vanilla. Mix on low speed until the sugar is fully incorporated. Increase the speed to medium-high and slowly pour in the cold heavy cream. If you need to, stop the mixer and scrape the sides of the bowl with a rubber spatula. Whip the frosting until it thickens and whips up like thick whipped cream. Transfer the frosting to a piping bag or a bowl.

Let the cupcakes cool completely at room temperature before frosting.

HDT Pumpkin Cupcake plated top down view

Thanksgiving Leftovers: Dutch Oven Turkey Pot Pie

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This is hands down my favorite thing to make with leftover turkey and it comes with a story. The year I got married also happened to be the year I got my very first cooking job. Over the next ten years, I worked most holidays and on Thanksgiving mornings we would pop open a split bottle of champagne and have turkey pot pie I had prepared the night before for breakfast before I headed off for work and he headed out to visit family. It was the perfect way to celebrate. To this day it’s one of my favorite memories of those years.

Dutch Oven Magic

To keep things simple I make this in my Le Creuset Dutch Oven. The recipe for pie dough makes twice as much as you will need so you can just freeze half for a single-crust pie or pie dough cookies later. You could also use store-bought pie dough or add other leftover veggies like sweet potatoes or green beans.

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Thanksgiving Leftovers: Dutch Oven Turkey Pot Pie

Dutch Oven Turkey Pot Pie - Out of the oven
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This comforting Dutch Oven Turkey Pot Pie is a delicious way to use leftover turkey. Packed with flavor and made with a flaky homemade pie crust, it’s the perfect weeknight meal!

  • Author: Marianne Sundquist
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 6-8 servings
  • Category: Thanksgiving, Fall, Dinner
  • Method: Bake
  • Cuisine: American

Ingredients

Units
For the pie dough:
  • 1 T. (12 grams) Apple Cider Vinegar
  • 3/4 c. (118-177 g) ice water, depending on need
  • 1 3/4 sticks (196 grams) of unsalted butter, cold
  • 2 1/4 c. (333 grams) All Purpose Flour or Whole Wheat flour
  • 2 1/2 t. (15 g) Kosher salt
  • 2 T. (25 g) sugar
  For the turkey stew:
  • 2 slices of bacon, diced
  • 1 T. Butter
  • 1/2 lb. mushrooms, diced
  • 3 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 large yellow onion, diced
  • 1 green apple, diced
  • 2 fire-roasted chiles, seeded and diced
  • 4 garlic cloves, thinly sliced
  • 2-4 t. red chile powder (depending on heat preference and heat of Chile powder)
  • 1 t. Dried rosemary
  • 1 t. dried thyme
  • 2 c. leftover mashed potatoes OR,
  • 1/4 c. all-purpose, whole wheat, corn, or rice flour
  • 5 c. turkey, chicken, or vegetable broth
  • 4 c. shredded cooked turkey meat
  • 2 c. frozen peas
  • 2 c. shredded sharp cheddar cheese
  • Salt & pepper to taste
  For the egg wash:
  • 1 egg
  • 2 T. milk

Instructions

Make the pie dough

Cut butter into small cubes and put in the freezer. In a cup mix the ice water and vinegar and set aside (to keep the water icy cold sometimes I throw in an ice cube if my kitchen is warm). In a large bowl whisk together the flour, salt and sugar. At this point the butter should be super cold but not frozen. Remove butter from the freezer and add to your flour mixture. Using your fingers (or a food processor) squeeze the butter pieces into the flour until the butter is incorporated into the flour and resembles small peas. Add ½ cup of the vinegar and water mixture. Stir with a rubber spatula. At this point, the dough will probably be crumbly. Continue adding and mixing in a tiny bit of vinegar-water at a time just until the dough comes together. Cut into two pieces, shape into round discs, wrap each piece in plastic wrap or parchment paper, and cool one disc in the fridge for at least 1 hour or up to 3 days. Freeze the other disc you won’t need now.

Make the stew

In a large heavy bottomed, oven safe dutch oven or pot over low heat add the bacon. Let the bacon render slowly while you’re preparing the other vegetables. Once the bacon is fully cooked and crispy, reserve bacon in a small bowl with a slotted spoon for later use. We want to leave as much bacon fat in the pot as possible to help cook the vegetables.

Building the Savory Stew Filling

Add the butter and turn the heat to medium-high. Add the mushrooms and stir every few minutes until they are caramelized. Add the carrots, celery, onion, apple, fire-roasted chiles, and garlic. I usually cut up one vegetable at a time and throw it into the pot as I go. Let cook for a few minutes stirring frequently. Stir in the chile powder, rosemary, thyme, and mashed potatoes (or) flour. If you use flour here let the mixture cook a few minutes more. Add the broth and bring the stew to a simmer.

While the stew is coming to a simmer, prepare the pie dough

On a lightly floured surface roll out the dough into a large round, big enough to easily sit inside your pot. If your pot has a lid, use the lid as a guide and trim around it with a knife to make a circle. Cut a few slits in the middle and place the pie dough round on a floured plate and keep in the freezer until ready to use.

Assembling the Pot Pie

Preheat the oven to 350 F. Let the stew cook for around 20 minutes or until the carrots are tender. Taste and season with salt and pepper as needed. Very carefully blend around a quarter of the soup and stir it back into the pot. Stir in the turkey meat and cooked bacon.  Add the frozen peas in a layer on top. Now add the shredded cheese in another layer. Gently place your pie dough round on top.

Dutch Oven Turkey Pot Pie - Adding the dough top

Baking the pie

Make the egg wash by whisking the egg and milk together. Brush egg wash over the top of the pie and crack pepper and sea salt on top. Bake pot pie for 1 hour or until the top of the pie is a deep golden brown. Let cool for ten minutes before scooping into bowls.

Key Lime Cheesecake with Gingersnap Crust

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For my husband’s birthday this year, my dessert plan included a mash-up of his two favorite desserts: key lime pie and cheesecake. I mean why not? They both often have some kind of graham cracker-style crust and a silky smooth filling. And after thinking more about it, I can’t believe I haven’t tried this before. I eventually landed on my go-to cheesecake filling poured over a gingersnap crust, and after the cake was completely cool, spread with a generous amount of bright and tangy lime curd. This key lime cheesecake can be enjoyed just like this, or garnished with a spoonful of whipped cream and/or fresh berries.

The Perfect Crust: Choosing the Right Gingersnaps

When looking for ginger cookies, the key is that they are crunchy. They come in all sorts of shapes and sizes, which is why you’ll notice I mentioned the weight (180 grams) in the ingredient list. The cookies I used were small rounds with little bits of candied ginger throughout and were a generous two cups. Depending on the size and shape, this could show up differently for you. If you have a scale, this is the one ingredient in this recipe that I would recommend weighing. Otherwise, just use your best judgment.

The easiest way to approach this recipe, which is really quite simple, is to make it the day before. This way you have plenty of time to make the cake, let it cool slowly to avoid cracking, and then let it firm up in the refrigerator. 

Also in the recipe, you’ll notice that I suggest using a 9-inch or 10-inch springform pan. If you use a 9-inch, the cake will be taller, and you can cut thinner slices. If you use a 10-inch pan, the cake will be shorter and each piece can be cut a bit wider. Additionally, if you don’t have a springform pan, don’t worry, feel free to use a 9×9” or 10×10” baking dish as well.

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Key Lime Cheesecake with Gingersnap Crust

HDT cloud cheesecake plated with whip cream and raspberries
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This key lime cheesecake combines the tangy brightness of key lime pie with the creamy decadence of cheesecake, all on a crunchy gingersnap crust. Topped with zesty lime curd, it’s an impressive dessert perfect for birthdays or any special occasion.

  • Author: Marianne Sundquist
  • Prep Time: 3.5 hours
  • Cook Time: 90 mins
  • Total Time: 5 hours
  • Yield: 10-12 servings
  • Category: dessert
  • Method: baking
  • Cuisine: american

Ingredients

Units

for the crust:

  • 2 c. (180 g.) ginger snaps
  • 1/4 c. granulated sugar
  • 5 T. butter, melted

 

for the filling:

  • 2 lb. (4 packs) cream cheese
  • 1 c. granulated sugar
  • pinch of salt
  • 2 t. vanilla extract or paste
  • 4 eggs
  • 1 c. sour cream
  • 1/2 c. heavy cream

 

for the lime curd:

  • 1/2 c. granulated sugar
  • Zest of 4 limes
  • 1/2 c. freshly squeezed lime juice
  • 3 large eggs
  • pinch of salt
  • 4 T. butter, cold & diced

Instructions

Preheat the oven to 350 F. Line a 9″ or 10” springform pan with a round of parchment paper. This will enable you to move the cheesecake to a different platter before serving. First, let’s make the crust. In a very dry blender or food processor, pulse the gingersnaps into a powder.  Transfer this to a bowl and stir in the sugar and butter. Using a flat-bottomed cup, press the mixture semi-firmly into the bottom of the springform pan. Bake for 10 minutes and remove from the oven.

key lime cheesecake dry ingredients prepped in a bowl

Making the Creamy Filling

While the crust is cooling, make the filling. Place the cream cheese in an ovenproof baking dish and bake for 15 minutes. Carefully transfer the warm cream cheese to the bowl of a stand mixer or a large mixing bowl. Whisk in sugar, salt, and vanilla and mix thoroughly. Add eggs one at a time, whisking well after each addition. Stop the mixer so you can scrape the sides. Add the sour cream and heavy cream and whisk until the mixture is smooth and fluffy, another minute more.

key lime cheesecake mixer batter

 

Slow and Steady Baking for the Perfect Texture

Pour this mixture on top of the crust. Bake for 10 minutes, then reduce the heat to 225 F. Bake for an additional 80 minutes, or just until you see the cake set when you give the pan a little wobble. Turn off the heat and crack open the oven door for an hour to let it cool slowly (this prevents cracking). Remove the cake from the oven and let it cool to room temperature before transferring it to the refrigerator to cool for at least three more hours.

cloud cheesecake baked in a springform pan cooling

Crafting a Zesty Lime Curd

While the cake is cooking or cooling is a perfect time to make the lime curd. To make the curd, first place a fine mesh strainer over a bowl. Keep this close as you’re making the curd: In a medium saucepan, whisk together the sugar, lime zest, lime juice, eggs, and a pinch of salt. Switch to a heat-proof rubber spatula and place this mixture over medium heat, moving the spatula in a figure-eight movement along the bottom of the pan, to ensure nothing sticks.

Cook for around five minutes, until the mixture thickens and coats the back of a spoon. This will happen quickly so keep a close eye on the curd. As soon as it thickens, pour the curd into your prepared fine mesh strainer over the bowl, scraping all of it from the pot. Pass the curd through the strainer into the bowl and whisk in the cold butter until it’s melted. Let this cool to room temperature, then reserve in the fridge until ready for serving.

key lime cheesecake lime zest topping

key lime cheesecake prepped topping in a bowl

Tips for Serving and Garnishing

To serve the cheesecake, use a small knife or offset spatula to carefully follow the perimeter of the springform pan separating the cake from the pan. Release the clip to remove the side ring. Spread some (or all) of the curd over the top of the cake with a rubber or off-set spatula, slice, and serve on its own or with some fresh whipped cream.

key lime cheesecake plated on a pedestal