Raspberry Cream Cheese Kringle By Penzeys Food

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

RASPBERRY DANISH WREATHS

Steps:

• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about3 minutes. Add 1 egg and beat until incorporated; set aside. Butter 2 baking sheets. Lay out a large piece of parchment paper and dust with flour. Cut the dough in half. Place 1 piece on the parchment and roll into a 16-by-6-inch rectangle. Sprinkle with 1 tablespoon breadcrumbs, then spread half of the cream cheese filling over the dough, leaving a 1-inch border on all sides. Sprinkle 1/2 cup raspberries lengthwise down the middle. Use the parchment to lift the dough and roll it around the filling into a 16-inch log. Transfer the log to one of the prepared baking sheets, seam-side down, and form into a wreath, pinching the ends together to seal. Repeat to form a second wreath. Cover the wreaths loosely with buttered plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Uncover the wreaths. Use kitchen shears to cut long vents crosswise into the tops of the wreaths at 1-inch intervals, using your fingers to gently separate the dough at each cut. Beat the remaining egg with 1 tablespoon water in a small bowl; brush the tops of the wreaths with the egg wash. Transfer to the oven and bake until golden brown, 30 to 35 minutes, switching the position of the baking sheets halfway through. Let cool to room temperature on the baking sheets. Dust with confectioners' sugar before serving.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

RASPBERRY CREAM CHEESE BARS

Steps:

• In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

DANISH KRINGLE

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.

RASPBERRY CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.

RASPBERRY CREAM CHEESE KRINGLE BY PENZEYS

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.

RASPBERRY & CREAM CHEESE PASTRIES

Steps:

• Bake pastry shells according to package directions. Cool completely., Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely., In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells., In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds., In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving.

ZA'ATAR FOCACCIA BY PENZEYS

Steps:

• Stir sugar and warm water together in a small bowl. Sprinkle yeast over the top.
• Let stand for ten minutes. Stir to dissolve yeast.
• Measure flour and salt into large bowl. Stir. Make a well in the center. Add yeast mixture to well. Stir with spoon until mixed.
• Make a well once more and add olive oil and water to well. Stir.
• Turn out onto floured surface. Knead for 9-10 minutes until smooth and elastic.
• Place in greased bowl, turning once to greased top.
• Cover with clean towel.
• Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk.
• Punch dough down. Place on greased baking sheet.
• Press or roll out into 12 inch circle. Makes 1 round flat bread.
• Topping:.
• Make dents with finger in surface. Drizzle with olive oil. Sprinkle with Zatar and sea salt. Let stand uncovered for 30 minutes.
• Bake at 400 degrees for about 25 minutes. Serve warm or cold, cut in wedges.