DANISH KRINGLE *Almond or Pecan*



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

Instructions:
  • 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).
*Divide dough into 2 parts.
*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
Pecan Filling:
3/4 cup pecans
1/2 cup brown sugar
1/4 cup butter
1TB flour
Glaze:
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.
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Alternate Directions:

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**

10 comments:

  1. Oh I love this! A good cup of coffee and a slice of that Kringle would make for a happy afternoon!

    ReplyDelete
  2. Oh, you're not kidding! Especially here where it's raining and cooling off to Fall temperature's. Coffee and Kringle = perfect combination! Thanks for visiting!
    ~Anne

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  3. This is so awesome- my mom made these for Christmas -when I was a kid and I have been searching for a recipe (with a picture that looked like my mom's Kringle!) Thank you for posting!!
    Question- can you make them ahead of time and freeze them?

    ReplyDelete
  4. Sorry, I didn't get notified of your comment and didn't discover it until today. I think you can make the dough in advance and freeze it, but I don't know how well they would work if they were baked, frozen, and then thawed.
    Hope you made these and loved them as much as I do!
    When I was little Entenmann's made an almond danish ring that I just LOVED. But they quit sometime along the way, and these totally fill that void!
    ~Anne~

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  5. The recipe looks incredible. I have a question: do you mix the egg whites in the dough after chilling? I just wasn't clear about it. Thank you.
    Inna

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  6. The egg whites are brushed on top of the Kringle just before baking to give it a shiny crispy coating, not into the dough itself. Sorry, that doesn't come across very clearly in the instructions.
    ~Anne~

    ReplyDelete
  7. What do you mean by 1 TB of flour?

    ReplyDelete
  8. hi this sounds awesome! I am making it right now. Is the filling amounts listed for two or is it the amount for one kringle?

    ReplyDelete
  9. Ack, it's been a while since I made these, but I want to say Filling amounts are for 1 Kringle. They look like how much I use for one, but I usually cut back on the butter a little bit.
    ~Anne

    ReplyDelete

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