Cream Cheese Kringle Food

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CREAM CHEESE KRINGLE



Cream Cheese Kringle image

A lovely danish usually made for special occasions since it does take a lot of time to make (chilling). This recipe comes from "Cooks Country" magazine.

Provided by threeovens

Categories     Breads

Time P1DT50m

Yield 2 danish rings, 16 serving(s)

Number Of Ingredients 14

8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon lemon zest
4 cups flour
2 tablespoons confectioners' sugar
2 1/4 teaspoons instant yeast or 2 1/4 teaspoons fast rising yeast
3/4 teaspoon salt
16 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
4 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled
2 cups sour cream
1 large egg, slightly beaten
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine filling ingredients until well mixed; set aside.
  • Prepare the dough by adding flour, sugar, yeast, salt, butter and shortening to the food processor; pulse until mixture resembles a coarse meal; transfer to another bowl.
  • Stir in sour cream so that it forms a dough.
  • Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
  • Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
  • Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
  • Cover half the dough (lengthwise) with half the filling, then fold over and pinch edges to seal; shape into an oval by inserting ends into each other and pinching to seal.
  • Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
  • Repeat with other half.
  • Preheat oven to 350 degrees F; brush each danish with the egg and bake until golden brown, about 40 to 50 minutes, rotating pans halfway through baking.
  • Cool 30 minutes.
  • Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
  • Drizzle glaze over danish and let set for 10 minutes.
  • Serve warm or room temperature.
  • Store in an airtight container up to 2 days.

RASPBERRY CREAM CHEESE KRINGLE BY PENZEYS



Raspberry Cream Cheese Kringle by Penzeys image

They state you can use a variety of fillings and assemble it when you are ready so you can have a special treat Christmas Morning. Looking at their photo my mouth drooled and I am not feeling good so that says something... A note? Do not sub into this one ok? If it says butter use butter. See note on Raspberry Enlightenment with this exception.

Provided by drhousespcatcher

Categories     Dessert

Time 25m

Yield 20 for two rolls, 10 serving(s)

Number Of Ingredients 17

4 cups all-purpose flour
1 cup butter, slightly softened
2 tablespoons sugar
1 teaspoon salt
1/4 ounce yeast
2 eggs, beaten
1 cup milk
8 ounces cream cheese
1/2 cup sugar
1 teaspoon pure vanilla extract
4 tablespoons raspberry enlightenment, see note or 4 tablespoons raspberry fruit filling
1 cup chopped pecans
2 2/3 cups powdered sugar
2 tablespoons butter, softened
4 tablespoons hot water
1 tablespoon milk
1 -2 teaspoon pure vanilla extract

Steps:

  • Put flour, butter, sugar, salt in bowl. Using pastry blender or your hands blend until mixture is crumbly.
  • In another bowl mix yeast, eggs and milk. Add milk to dry. Mix well with fork until blended and form a ball. Work final flour into dough with hands.
  • Divide into two pieces flatten to disks wrap in plastic and refrigerate over night.
  • Preheat oven to 350. Beat cream chees sugar and vanilla together.
  • Roll out dough into rectangle 1/8 inch thin. [Use a pastry rolling pin if you have one. As wide as cookie sheet and as close to 1/8 inch as you can get.].
  • Spread 1/2 cream cheese filling over each piece. Then -- Spread with 1/2 of raspberry enlightenment. Finally Sprinkle with half pecans.
  • Rolling from short end roll each side to center. Pinch center and roll ends under.
  • Place each on a NOT greased cookie sheet.
  • Bake 20 to 25 minutes. Change racks halfway through baking time. Go from lower to higher and higher to lower. When Golden cool on cooling rack for at least 10 minutes before glazing.
  • Mix glaze ingredients and whisk until smooth. Top Kringles with glaze.
  • Serve warm.
  • After all this typing wife gets one. I get one. I have no clue what you are going to do.
  • Note: This is a Penzey's product called Raspberry Enlightenment. It and it consists of Ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid.
  • Translated use a Raspberry thinnish jam or fruit filling. The tapioca is your thickener. Do not attempt to make if you are a beginner unless you buy the specified product or have access to a long time baker. It takes some knowledge of baking to know what to sub. However if you want to buy check Penzey's online.

Nutrition Facts : Calories 728.4, Fat 39, SaturatedFat 19.8, Cholesterol 125.8, Sodium 475.4, Carbohydrate 86.3, Fiber 2.5, Sugar 44.7, Protein 10.5

CHRISTMAS FRUIT KRINGLE



Christmas Fruit Kringle image

YUM!

Provided by Eve Peterson

Categories     Sweet Breads

Number Of Ingredients 16

2 1/2 c all purpose flour
1/4 tsp salt
1/2 c butter, softened
1 tsp active dry yeast
2 Tbsp water, warm
2 large eggs
2/3 c sugar,divided
1/3 c buttermilk
1/2 c brown sugar
1 tsp cinnamon
1 c dried fruit of choice, chopped
1/4 c cinnamon chips
1/2 c cream cheese, softened
1/2 c nuts of choice, chopped
1 c powdered sugar
1/3 c heavy cream

Steps:

  • 1. In large bowl, combine flour and salt. Cut in butter. In small bowl, dissolve yeast and warm water. In another bowl, combine eggs, 2 T. sugar and buttermilk. Combine dissolved yeast with egg mixture. Add to flour mixture. Stir to make dough. Cover and refrigerate dough overnight.
  • 2. FOR FILLING: Combine remaining sugar, brown sugar, cinnamon, chopped fruit, cinnamon chips. Cream cheese and chopped nuts in med. bowl. Divide dough into 3 parts. Roll 1 piece into a 15x8 inch rectangle. Carefully spread 1/3 of filling mixture lengthwise across bottom half of dough. Fold over, pinch to seal and fold all seams underneath. Finished Kringle should be approx. 14x4 inches. Transfer to baking sheet. Repeat process with remaining 2 pieces of dough and filling. Place in a 375 preheated oven for 25-30 min. or until golden brown. Cool to room temp. Combine powdered sugar and cream. Drizzle over Kringle and serve. NOTE: CINNAMON CHIPS ARE AVAILABLE IN THE BAKING ISLE.

CHERRY KRINGLE



Cherry Kringle image

The soft dough in this recipe is so easy to work with. It bakes into a golden tender pastry that surrounds a luscious cherry center. Since the recipe makes four loaves, I serve one and freeze the other three for future use. -Mary Christianson, Carmel, Indiana

Provided by Taste of Home

Time 55m

Yield 4 loaves.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup shortening
2 large eggs, lightly beaten
4 cups cherry pie filling
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons whole milk

Steps:

  • In a large bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14x11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Pinch ends and tuck under. Place 2 in. apart on greased baking sheets., Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.

Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 78mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

DANISH KRINGLE



Danish Kringle image

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

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

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

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