Flaky #Danish #Kringle

Everyone enjoys the flaky, #buttery Danish dish, the kringle. Wisconsinites love it so much, that it actually is their state dessert! Nowcado loves it too, and can help you score a great deal on the ingredients to make this version of the dish from tasteofhome.com.

Ingredients

  • 8 tablespoons butter, softened, divided
  • 1-1/2 to 2 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1/4 cup warm half-and-half cream (110° to 115°)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 egg white, beaten
  • 1/2 cup almond paste
  • 1/4 cup sugar cookie crumbs
  • 2 tablespoons sliced almonds

Instructions

 

  1. In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8-in. x 4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate.
  2. In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12-in. x 6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes.
  4. On a lightly floured surface, roll into a 24-in. x 5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pan to a wire rack to cool.

There’s no wrong way to make a kringle, though. It’s become a word that can refer to many kinds of pastries and breads. For you kringle lovers out there, what’s your favorite recipe?

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