Eileen, this recipe is best made and served the same day, but we bet no one will complain if you serve them a kringle that's a day old! Another option is making the pastry the day ahead of time, wrapping tightly in plastic wrap and then topping and serving the following day. If the kringle feels soft when you unwrap it, you can always re-crisp it in the oven for a few minutes to bring some life back into it. Happy baking! Kye@KAF

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