FLAKY DANISH KRINGLE
This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , 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. , 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 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-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. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
DANISH KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
SWEDISH KRINGLER OR ALMOND PUFF
This is my personal favorite "favorite". It is the butteryist, richest, flakiest, custardiest, yummiest, creation with so few ingredients. This recipe goes way, way back to the 1940's and it is always a hit no matter when I bake it or to who I serve it to...
Provided by mary Armstrong
Categories Breakfast
Number Of Ingredients 15
Steps:
- 1. STEP ONE: Heat oven to 350 degrees. Cut butter into flour. Sprinkle water over this mixture. Mix well with fork. Round into ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart ( side by side) from each other on the baking sheet.
- 2. STEP TWO: In medium saucepan heat butter and water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball ( about 1 minute). Remove from heat; beat in eggs, all at one time until smooth.
- 3. STEP TWO cont: Divide above mixture in half, spread evenly over strips already on the baking sheet, covering completely.
- 4. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with confectioners sugar glaze and sprinkle generously with nuts. We like toasted sliced almonds, mixed nuts are always great, but your choice. When serving, slices can be cut as thick or thin as you like:))
SWEDISH KRINGLE
Surprisingly easy to make, this is a family favorite for Christmas mornings. Our church ladies always made this pastry for the St. Lucia service.
Provided by connie A.
Categories Dessert
Time 1h5m
Yield 20 pieces, 10 serving(s)
Number Of Ingredients 12
Steps:
- Part 1: Cut butter into flour and add sufficient cold water to form into pie crust, divide into two balls. Flatten each into a 3" wide strip on cookie sheet.
- Part 2: Put water and butter in saucepan, and heat to boiling. Remove from stove and add flour all at once. Stir until smooth. Add eggs, one at a time, beating until smooth each time. Add almond extract and spread onto the strips.
- Bake: 425 degrees F for 15 minutes.
- Then 400 degrees for 30 minutes.
- Cool and frost.
- Cut into 1" strips for serving.
Nutrition Facts : Calories 336.5, Fat 21.6, SaturatedFat 13.1, Cholesterol 116.3, Sodium 161.7, Carbohydrate 31.2, Fiber 0.7, Sugar 12, Protein 4.7
KRINGLA SWEDISH WREATHS
Steps:
- Cream the butter and sugar and egg yolks. Blend in the flour. Gather the dough into a ball and chill. Preheat the oven to 350 degrees. Break off small pieces and roll out a piece about 5 inches long and 1/3-inch thick. Form into a circle and twist or knot the ends. Continue until all the dough has been used. Brush each cookie with egg wash, sprinkle with parl sukkar (pearl sugar) and bake for 10 to 12 minutes, until just set, not browned.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
SWEDISH KRINGLES
This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!
Provided by Jodie Hay
Categories Bread Yeast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.7 g, Cholesterol 137.1 mg, Fat 27.4 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 202.4 mg, Sugar 15.6 g
SWEDISH KRINGLE
Delightfully sweet ~ just melts in your mouth!
Provided by Ann Barlament
Categories Cookies
Number Of Ingredients 14
Steps:
- 1. Crust: Mix flour, butter and water like you would a pie crust. Place on cookie sheet in 2 long strips, about 3 inches wide.
- 2. Filling: Bring water and butter to boil, then remove from the fire. Add the flour, add eggs at a time and beat well after each egg. Add vanilla and spread over crust. Bake 350 oven for 50 to 55 minutes.
- 3. Frosting: Mix powdered sugar, butter and almond extract together. Spread over Kringle while warm. My grandmother always cut these at an angle, in thin strips. Oh SO good!!!
SCANDINAVIAN KRINGLER
From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN.
Provided by BeccaB3c
Categories Breads
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
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4.7/5 (3)Category DessertCuisine SwedishTotal Time 1 hr 25 mins
- Preheat the oven to 375 degrees F. Line a 12X18-inch rimmed baking sheet with parchment paper and set aside.
- For the crust, combine 1 cup flour and ½ cup butter in medium bowl and cut with pastry cutter (or fork) until mixture forms small crumbs. Add 2 tablespoons cold water and mix together until dough starts to come together. Mix with hands gently until ball forms, being careful not to overmix. Divide dough in half. Spread each half on prepared baking sheet in strips approximately 3-4” wide and 8-10” long. Wet fingertips a little to help spread out the dough. It’s okay if they look a little lumpy or uneven.
- For the pastry filling, bring 1 cup water and ½ cup butter in medium saucepan to a boil. Remove from heat and add 1 cup flour and 1/4 teaspoon salt. Stir until smooth dough forms. Add 3 eggs (one at a time), stirring well after each addition. Spread half of pastry filling on each dough strip, covering tops well clear to the edges.
- Bake at 375 degrees F for 40-45 minutes. Pastry filling should rise during baking. I like the texture best when the pasty is deep golden brown and the top is slightly firm to the touch. Remove from oven and let cool.
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