Danish Kringle
Source of Recipe
Leah
Recipe Introduction
Just a note...you can also use canned pie filling instead of the filling in the recipe. Also I found if you let it cool on the pan it is easier to move. If you don't want the powered surgar glaze just spinkle with sugar while hot.
List of Ingredients
1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1-1/2 cups chopped English
walnuts, divided
1 cup confectioners' sugar
2 tablespoons water
Recipe
In a large bowl, using a knife or pastry blender, cut 1 cup of butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream and mix well; dough will be very
sticky. With your hands form dough into a ball and place in a bowl. Cover tightly and refrigerate overnight.
Preheat oven to 375 degrees. Make filling by combining 1 cup butter, brown sugar and 1 cup chopped walnuts.
Remove dough from refrigerator and divide into 3 equal
parts. While working with 1 part, leave the remaining dough
in the refrigerator, as the dough works best when cold.
Working quickly, form dough into a rectangle and flour
lightly. On a heavily floured surface roll dough out to
approximately 12x17 inches. Position the dough lengthwise on the work surface.
Spread about 1/3 of the filling down the center third of the dough. Using a sharp knife, cut 1/2-wide slanting lines up each side, angling the cuts from the center of the
dough to the edge. Fold the strips into the center, crisscrossing the filling by folding one strip from the left, then one from the right, much like braiding. Lightly press the ends together to seal. Sprinkle 1/3 of the remaining chopped walnuts on top.
Bake in preheated oven for 30 minutes, or until golden.
Remove from oven and transfer onto a cooling rack.
Meanwhile, make the icing by combining confectioners'
sugar and water; beat until very smooth. Drizzle pastry
with 1/3 of the icing.
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