This week for my Food A-Z project I decided to do a Danish Kringle for my "K" food. I've never really made a pastry before so this was new to me. I must have read the directions about 15 times before starting. I used a modified version of a recipe I found on TriniGourmet.com. I made the following changes: used different fillings, chilled dough before rolling it out, increased the final rise time, added a glaze after baking and used toasted almonds. My new butcher block counter top had its work cut out for it today. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast.
3/4 cup butter
1/4 cup sifted all-purpose flour
1 package active dry yeast
1 beaten egg
3/4 cup milk
3 tablespoons sugar
1 teaspoon salt
3 to 3 1/2 cups sifted all-purpose flour
Almond Filling: (Recipe from Tierney Tavern)
1/2 cup Almond paste
1/2 cup brown sugar
1/4 cup soft butter
1 TB flour
(combine ingredients and cust paste into small pieces, it will be chunky)
1.5 cups Cherry Pie Filling
Glaze: (Recipe from Tierney Tavern)
1 1/4 cup powdered sugar
1 Tbsp + 1 tsp water
1 tsp vanilla
1/2 cup sliced almonds toasted in saucepan
1. Cream butter with 1/4 cup sifted flour
2. Roll between sheets of waxed paper to 10 x 4 inch rectangle. Chill.
4. Mix egg, milk, sugar, salt, yeast; stir in flour for soft dough. Cover bowl tightly with plastic wrap and chill 2 hours
5. On floured surface, roll dough to 12-inch square; place chilled butter in center;
8. Repeat folding and rolling twice more.
9. Wrap in waxed paper.
10. Chill 30 minutes
11. Roll to 24×12 inch rectangle.
12. Cut lengthwise into 2 strips
13. Spread each with Filling of your choice and roll as for jelly roll, starting with long side.
15. Stretch each to 30-inch length without breaking
16. Place seam sides down on greased baking sheet shaping as shown
17. Flatten to 1/2 inch with rolling pin
18. Brush Kringles with beaten egg.
20. Bake at 375 degrees for 25 to 30 minutes, or till golden
21. Cool on wire rack