Peach cream Kringle

Mix 250 g all-purpose flour with a tiny pinch of salt.

Add about two sticks of cubed, chilled butter and mix until the cubes are tiny peas; add sour cream and mix to a homogenous dough.

On a floured surface, split the dough into two equal portions, flatten into disks, wrap in plastic and chill a few hours.

Slice the peaches thin. Mix sugar, corn starch and cinnamon, add the peaches and set aside.

In a stand mixer with the paddle, combine cream cheese and powdered sugar, then add vanilla extract, a little salt and an egg yolk and mix.

Roll each dough to a 10 by 12 inch rectangle and mark the sides lightly with a ruler for cutting into strips.

Spread the cream filling evenly down the dough and layer the peaches on top.

Cut off the bottom pieces, fold in the edges and ends, and braid the strips over the filling, alternating right and left, tucking the end under.

Move to the tray; doing this on parchment would have made the transfer easier.

Whisk one egg yolk, one whole egg and a pinch of salt until there are no streaks of white; brush over the Kringle and sprinkle with extra sugar.

Bake in a convection oven at 375 for around 30 minutes.

Whisk a little milk into powdered sugar until creamy and spread the glaze over the Kringle.