Irresistible Cranberry Kouign-Amann: 12 Layers of Buttery Bliss

I still remember my first bite of Kouign-Amann in a tiny Parisian bakery – that crackly caramelized crust giving way to buttery, flaky layers nearly made me swoon right there on the cobblestones. When I got home, I became obsessed with recreating that magic, and adding tart cranberries was my happy accident. This Cranberry Kouign-Amann keeps all the signature crisp-layered goodness of the classic, but with pockets of sweet-tart cranberry filling that cut through the richness perfectly. Trust me, once you pull these golden, sugar-crusted pastries from your oven, your kitchen will smell like a patisserie – and you’ll never want to stop at just one.

Why You’ll Love This Cranberry Kouign-Amann

Let me count the ways this pastry will steal your heart:

• Buttery, flaky perfection: Layers upon layers of crisp, caramelized dough that shatter beautifully with every bite
• Sweet-tart magic: Juicy cranberries cut through the richness with their bright, tangy flavor
• Deceptively simple: Looks fancy but comes together with basic folding techniques (I’ll walk you through every step!)
• Crowd-pleaser: Equally at home at brunch buffets or as an afternoon treat with coffee
• Signature bakery smell: Your kitchen will transform into a French patisserie when these golden beauties bake

Ingredients for Cranberry Kouign-Amann

Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when basic staples transform into something extraordinary. Just make sure your butter is ice-cold – that’s the golden rule for those dreamy flaky layers.

• For the dough:
• 2 cups all-purpose flour (spooned and leveled, please don’t pack it!)
• 1/2 cup granulated sugar (I like to use the good stuff – pure cane sugar makes a difference)
• 1 teaspoon fine sea salt (trust me, skip the iodized table salt here)
• 1 cup unsalted butter, cold and cubed (yes, a whole cup – this isn’t diet food, friends!)
• 1/2 cup ice water (literally toss an ice cube in your measuring cup)
• For the cranberry filling:
• 1 cup dried cranberries (the plump, juicy ones work best)
• 1/4 cup packed dark brown sugar (pack it like you mean it!)
• 1 teaspoon pure vanilla extract (imitation vanilla? Not in my kitchen!)

See? Nothing fancy – just quality ingredients treated right. Now let’s make some pastry magic!

Equipment You’ll Need

You won’t need any fancy gadgets – just these basics from your kitchen:

• A sturdy rolling pin (my grandma’s wooden one is my secret weapon)
• Large baking sheet lined with parchment paper (trust me, skip the wax paper disaster)
• 2 mixing bowls (one for dough, one for that luscious cranberry filling)
• Plastic wrap (for those crucial chilling breaks)
• Sharp knife or pizza cutter (clean cuts make pretty layers)

That’s it! Now let’s get those hands messy.

How to Make Cranberry Kouign-Amann

Don’t let the fancy French name intimidate you – making these beauties is all about patience and cold butter. I’ll walk you through each step like I’m right there in your kitchen with you, flour dusting my apron!

Preparing the Dough

First, whisk together your flour, sugar, and salt in a big bowl. Now grab that cold cubed butter – I mean cold, straight-from-the-fridge cold. Work it into the flour mixture with your fingers or a pastry cutter until you’ve got pea-sized crumbs throughout. Drizzle in the ice water and mix just until a shaggy dough forms – don’t overwork it!

Turn it out onto a lightly floured surface and knead gently into a rectangle. Here comes the magic part: fold it like a business letter into thirds, give it a quarter turn, and roll it out again. Repeat this fold-and-roll dance twice more, chilling the dough for 30 minutes between each fold. This creates those incredible flaky layers!

Making the Cranberry Filling

While the dough chills, toss your cranberries with brown sugar and vanilla in a small bowl. Let them sit and get friendly – the sugar will draw out moisture from the cranberries, creating this amazing sticky-sweet jammy situation. Resist eating it all with a spoon!

Assembling and Baking

Roll your chilled dough into a 12×16-inch rectangle – don’t worry about perfection! Sprinkle the cranberry mixture evenly over two-thirds of the dough, leaving a clean border. Fold the bare third over the middle, then fold again like closing a book. Roll lightly to seal the layers, then cut into 12 squares.

Arrange them on your parchment-lined baking sheet (they’ll puff up, so give them space!) and bake at 375°F for 22-25 minutes until golden and caramelized on top. Your house will smell like a Parisian bakery – consider yourself warned!

Tips for Perfect Cranberry Kouign-Amann

Listen up, butter lovers – these insider tips will take your pastries from good to oh-my-goodness:

• Butter discipline: If your hands start warming the dough, stop immediately and pop it back in the fridge. Cold butter = flaky layers!
• Fold with care: Use a bench scraper to help lift and fold the dough neatly – ragged edges mean lost layers.
• Golden rule: Bake until the sugar caramelizes into a deep amber crust – that audible crackle when you break one open is magic.
• Patience pays: Let them cool at least 15 minutes before devouring (I know, torture!) so the layers can set properly.

Cranberry Kouign-Amann Variations

Oh, the possibilities! While I adore the classic version, sometimes I mix it up:

• Toss in orange zest with the cranberries for a citrusy twist
• Swap dried cranberries for fresh when they’re in season (reduce sugar slightly)
• Try chopped pecans or walnuts for extra crunch
• A sprinkle of cinnamon in the dough makes it extra cozy

The beauty? This dough welcomes creativity – make it your own!

Serving and Storing Cranberry Kouign-Amann

Oh, serve these beauties slightly warm if you can – that’s when the layers sing! Leftovers (ha, as if!) keep in an airtight container for 2 days at room temp, or freeze for up to a month. Just pop frozen ones in a 300°F oven for 10 minutes to revive that magical crispness.

Cranberry Kouign-Amann FAQs

I get so many questions about these pastries – here are the ones that pop up most often in my kitchen (and my very honest answers!):

Can I use fresh cranberries instead of dried?
Absolutely! When fresh cranberries are in season, I love their bright tartness. Just chop them roughly and toss with an extra tablespoon of sugar since they’re more tart than dried. You might get a juicier filling – not a bad thing in my book!

Help! My layers are sticking together – what am I doing wrong?
Ah, the classic struggle! First, make sure you’re chilling the dough adequately between folds – at least 30 minutes. Secondly, when rolling, use enough flour to prevent sticking but not so much that the dough gets tough. And here’s my secret: a light sprinkle of sugar between folds helps keep layers separate and adds extra crunch.

Why did my Kouign-Amann turn out soggy?
Two likely culprits: 1) Your butter got too warm during handling (remember, cold hands make flaky pastry!), or 2) You didn’t bake them long enough. That gorgeous caramelized crust needs time to form – don’t pull them out until the sugar is deeply golden and crackly. A slightly overbaked one beats a soggy one any day!

Can I make the dough ahead of time?
You’re speaking my language! The dough actually benefits from an overnight rest in the fridge – it gives the gluten time to relax. Just wrap it tightly in plastic wrap after the final fold. When you’re ready to bake, let it sit at room temp for 10 minutes before rolling – cold dough cracks easily.

Is there a shortcut for all this folding?
Sweet friend, I wish! The folding is what creates those magical layers. But here’s my tip: treat it like a meditation. Put on some music, pour yourself a coffee, and enjoy the process. Trust me, when you bite into that first flaky, buttery layer, every minute will feel worth it!

Nutritional Information

Let’s be real – this is buttery, sugary pastry perfection, not health food! The nutritional values will vary based on your specific ingredients (especially how generously you roll that dough). For those curious, one pastry contains that perfect balance of crispy, caramelly goodness that makes life worth living. But honestly? Some treats are meant to be savored without overanalyzing – and this Cranberry Kouign-Amann is absolutely one of them!

Bake this Cranberry Kouign-Amann and share your results – I can’t wait to see your golden, flaky masterpieces! Tag me in your photos so I can drool over your handiwork.

Print