Wednesday, January 13, 2010

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Danish Kringle

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.

INGREDIENTS:Danish Kringle

Dough:
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)

Cherry Filling:
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

Topping:
1/2 cup sliced almonds toasted in saucepan

Directions:
1. Cream butter with 1/4 cup sifted flour
2. Roll between sheets of waxed paper to 10 x 4 inch rectangle. Chill.
Rolled Butter
3. Soften yeast in 1/4 cup of 105-115 degree water.
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;
Butter on Dough
6. overlap sides of dough atop butter.
Folded Dough
7. Turn dough 1/4 way around; roll to 12-inch square
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.
Filling
14. Moisten edges; seal
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.
Shaped
19. Cover and let rise until it doubles, 1-2 hours (I covered with plastic wrap then light cloth)
20. Bake at 375 degrees for 25 to 30 minutes, or till golden
21. Cool on wire rack
Baked
22. drizzle with glaze and sprinkle toasted almonds on top
K is for Kringle

6 comments :

  1. OMG OMG OMG OMG OMG OMG OMG OMG OMG OMG!!!!!! I HAVE TO MAKE THIS BEAUTIFUL DANISH KRINGLE! THANKS!

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  2. Hi Paula, Thanks for the comment on my flikr page:-) Imagine stopping by your blog and finding that you referenced a blogger from my country for these gorgeous kringles. The first comment by Vero leaves me with little else to say about those pastries.

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  3. I am about to try this recipe...I hope it is as good as it looks, your recipe is one of the few out there that actually is laminated!

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  4. Good luck with the recipe. It's very time consuming but well worth it!

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  5. I just made this today using your variations from the TriniGourmet version and it is FANTASTIC! I did one apple, using homemade apple pie filling, and one almond. The glaze and almonds on top are such great compliments!

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  6. Looks great! One of these days I'll have to get around to making kringle, especially since I'm Scandinavian! In the meantime it's just too easy to get a delicious almond- and raisin-filled one from a local Scandinavian bakery. Good work!

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