Kristiana Kringler Recipes

Steps:

• Measure 1 cup flour into mixing bowl.
• Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
• Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
• Divide dough in half.
• On ungreased cookie sheet, press each half into a 12x3 inch strip.
• In medium saucepan, heat water and 1/2 cup butter to boiling.
• Remove from heat; immediately stir in 1 cup flour until smooth.
• Add eggs, 1 at a time, beating until smooth after each addition.
• Stir in 1/2 teaspoon almond extract.
• Spoon over crust, spreading to 3/4 inch from edges.
• Bake 50-60 minutes until golden brown and puffy- Cool.
• Blend powdered sugar, butter, almond extract and milk until smooth.
• Frost, sprinkle with nuts.
• Cut into 10-12 slices to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
• In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
• Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
• Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Steps:

• In a large bowl, cut 1 cup 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.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of 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. 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 1/3 of the 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 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.