Danish Kringle

Name: Danish Kringle
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 20
Cuisine: Global
Ingredients: 7 grams package active dry yeast; 114 milliliters almond paste; 2 Tbsps sliced almonds; 8 Tbsps butter, softened, divided; 25 milliliters sugar cookie crumbs; 1 egg, beaten; 1 egg white, beaten; 188 grams all-purpose flour, divided; 61 milliliters warm half-and-half cream (110° to 115°); 0 teaspoons salt; 2 Tbsps sugar; 2 Tbsps warm water (110° to 115°)

The recipe Danish Kringle can be made in about 50 minutes. This recipe makes 20 servings with 126 calories, 2g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have butter, flour, almonds, and a few other ingredients on hand, you can make it. Only a few people really liked this hor d'oeuvre. Users who liked this recipe also liked Traditional Danish Kringle - From Denmark, Danish Kringle, and Molasses Kringle Cookies.

Instructions

In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour.

Ingredients you will need

Butter

Cream

All Purpose Flour

Equipment you will use

Bowl

Spread into an 8-in. x 4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate.

Ingredients you will need

Spread

In a large bowl, dissolve yeast in warm water.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Cream

Dough

All Purpose Flour

Sugar

Salt

Egg

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise.

Roll into an 8-in. square.

Ingredients you will need

Roll

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.

Ingredients you will need

Butter

Dough

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.

Ingredients you will need

Roll

Wrap

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.

Ingredients you will need

Almond Paste

Butter

Roll

Equipment you will use

Bowl

Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal.

Ingredients you will need

Spread

Dough

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.

Ingredients you will need

Pretzels