Almond and Pecan DANISH KRINGLE
*recipe makes 2 danishes*
2 c. flour
1 1/2 tbsp. sugar
1/2 tsp. salt
1/2 c. cold butter
1/2 c. milk scalded then cooled
1 egg, separated
1 pkg. active dry yeast [2.25 tsp]
1/4 c. warm water 105 degrees
- Measure flour, sugar, salt: cut butter into mixture.
- Cool milk; stir in egg yolk.
- Pour into bowl with first ingredients.
- Add yeast to warm water and let stand a few minutes.
- Add to flour mixture and mix thoroughly. Dough will be very soft.
- Cover bowl tightly and chill at least 2 hours (-- best results *OVER NIGHT*, but no more than 48 hours in refrigerator).
*Beat egg whites until frothy.
*Roll out one part of dough into 6 x 18 inch rectangle or as thin as you can
*Spread filling down middle.
*Fold one side over it - then the other side. Pinch dough to close the fold.
*Carefully slide Kringle on greased baking sheet and form it either in an oval or horseshoe shape. Dough will release some filling out of seams.
*Brush with egg glaze.
*Cover and let rise in warm place 45 minutes [or until doubled] .
*Bake at 350 degrees for 15-20 minutes , [or 375 for 10-15 min] until golden brown.
*Drizzle with glaze when cool. Sprinkle immediately with nuts. ** Makes 2 Kringles.
** Almond Filling:
1/2 cup Almond paste
1/4-1/2 cup brown sugar
1/4 cup soft butter
1 TB flour
3/4 cup pecans
1/2 cup brown sugar
1/4 cup butter
1.25 cup powdered sugar
1 Tbsp + 1 tsp water
1 tsp vanilla
** or try cream cheese mixture and preserves for filling:
sweeten the cream cheese with a few TBS of powdered sugar and maybe add some flavoring as well, then add a some preserves.
1.Pour water and milk in a cup and add egg. Beat with a fork to mix. I add any flavorings in this liquid mixture as well. Set aside.
2.Put flour, yeast, salt and sugar in a large bowl and mix to incorporate.
3.Cut butter in thin slices. Using a knife, cut butter slices into flour mixture until pea sized lumps.
4.Pour liquids quickly using hands to fold the ingredients. (I usually mix with a fork, since the heat in the hands can melt the butter...and you don't want that!) Do not overdo the stirring ...you don't want the butter to melt into the dough. It will be sticky and sort of dry with lumps of butter at this point.
5.Cover with plastic and refrigerate overnight.
6.Take dough out of fridge and let it get to room temperature [about 30 minutes?]. Roll out 20 inch square ( or thereabouts). The dough might be a bit scraggly but as you do the turns it will come together wonderfully. *You want to see little butter pieces throughout the dough. This will make the pastry flaky.* Fold into thirds (like a letter). Turn dough so that closed fold is on your left (like the spine of a book). Roll dough out again and repeat 3 more times ( I always do 4).
7.Cut in 1/2 to yield 2 pastry doughs.
You should see layers of dough when you cut it in half.
8.Refrigerate covered for at least 30 minutes. Take out of fridge and roll into any shape you like. Spread filling down middle. Fold one side over it - then the other side. Pinch dough to close the fold. Carefully slide Kringle on greased baking sheet and form it either in an oval or horseshoe shape. Dough will release some filling out of seams while baking.
*Put on parchment lined baking sheet. Brush with egg glaze. Let rise till doubled (1-1/2 hrs).
*Preheat oven to 350 and bake for 15 minutes. Let cool add glaze and nuts or Maraschino cherry slices .
**You can do a classical braided version by rolling out a rectangle size 1/4 in thick .On each side of the rectangle cut about 1/2 inch strips at a slant(sort of like making straight Christmas tree branches) leaving about a 2 inch space. You want them to be the same number of strips on the right side and on the left side. Place filling in the middle and braid overlapping the strips**