Entenmann's used to make a fabulous Almond Danish ring, but don't anymore. The yeasty recipe I have posted on this site tastes just like that, whereas this easier one is as good, but with a butterier undertone to the melt in your mouth crust.
I didn't do the braid thing, I just rolled it out, put the filling down the middle and folded both sides over the middle pressing them together, then cut slits to kinda look like the braid pattern. Worked great, but faster.
*I found this beauty at allrecipes.com*
The recipe is from Denmark
Danish Kringle:
INGREDIENTS for single danish
* 1/3 cup butter
* 2/3 cup sifted all-purpose flour
* 1/3 cup sour cream--don't use reduced fat, it won't rise or hold together right in oven.
[REALLY! That's IT!!--just 3 ingredients]
Almond Filling:
1/2 cup Almond paste
1/3 cup brown sugar
2 TB soft butter
1 TB flour
Pecan Filling:
3/4 cup pecans
1/3 cup brown sugar
1/4 cup butter
1TB flour
** 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.
Glaze:
1.25 cup powdered sugar
1 or 2 Tbsp water [depending how thin you like it. Start with just one until everything is mixed together, then add a bit more at a time, until it's like you want.]
1 TB melted butter or margarine
1 TB melted butter or margarine
1/2 tsp vanilla
In a large bowl, cut butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
After refrigeration quickly form the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface-- [Parchment paper already placed on baking sheet.]
Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon filling along the length of the rectangle's uncut center.
Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with slivered Almonds or Pecans. Arrange on prepared baking sheet.
[Easiest way for this is just prepare on Parchment paper already placed on baking sheet.]
In preheated 375 degree oven, bake for 30 minutes or until golden brown. Cool for approximately 30 minutes. While the danish is cooling, prepare the icing. When cooled, drizzle in fine streams over warm danishes.
