SWEDISH KRINGLE
Kringle, a Scandinavian pastry, can be made in a variety of different ways. But this Swedish-inspired rendition is flavored with almond paste and almond extract. It's the perfect dessert to add to your holiday menu. This recipe by Leah Eskin was originally published in the Chicago Tribune
Categories Desserts
Time 1h14m59S
Yield 24
Number Of Ingredients 16
Steps:
- To make Pastry A, drop flour, salt and butter into the food processor.
- Pulse several times, until crumbly.
- Pour in 2-3 tablespoons water; pulse until clumpy.
- Flatten: Turn out pastry clumps onto a sheet of parchment paper.
- Divide in half and shape into 2 logs.
- Roll or pat each log into a thin rectangle, each about 14 inches long and 4 ½ inches wide.
- Slide parchment onto a baking sheet.
- To make Pastry B, swirl almond paste in the food processor 1 minute.
- Set aside.
- Boil: In medium saucepan, heat water and butter to an energetic boil.
- Pull pan off heat.
- Immediately drop in flour.
- Use an electric mixer to beat smooth.
- Beat in almond paste, then eggs - one at a time - then extract.
- Bake: Spread half of Pastry B over one rectangle of Pastry A, completely covering A.
- Repeat with second rectangle.
- Bake at 350 degrees until puffed and golden, about 45 minutes.
- Cool completely.
- To make icing, beat confectioners' sugar, butter and both extracts together, using an electric mixer.
- Add enough of the milk or cream to achieve a spreadable icing.
- Spread half the icing over each cooled kringle.
- Sprinkle on almonds.
- Slice crosswise on the diagonal into 1-inch thick strips.
- Enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 175 calories, Sugar 9 g, Fat 11 g, Carbohydrate 18 g, Cholesterol 42 mg, Fiber 0.6 g, Protein 2 g, SaturatedFat 6 g, Sodium 21 mg, TransFat 0.3 g
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
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
DANISH KRINGLE
Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.
Provided by Taste of Home
Time 50m
Yield 2 kringles (10 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.
Nutrition Facts : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
KRINGLE
A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling. This one, which is adapted from "Midwest Made: Big, Bold Baking from the Heartland" by Shauna Sever, is rich with almond paste. While kringles are best served within a day or two of baking, they can also be frozen. Just wait to ice them after defrosting, otherwise the icing gets a little sticky.
Provided by Melissa Clark
Categories brunch, snack, pastries, dessert
Time 2h
Yield 2 (10-inch) kringles (about 12 servings)
Number Of Ingredients 17
Steps:
- Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half.
- In a medium bowl, whisk together milk and egg. Scrape flour mixture into the bowl and use a flexible spatula to stir together until nearly all the flour is moistened. Use your hand to quickly knead the dough to bring it together. Transfer dough to a work surface, pat into a rectangle, and wrap with plastic wrap. Refrigerate for at least 4 hours and up to 2 days.
- On a lightly floured surface, roll chilled dough into a roughly 8-by-15-inch rectangle. Fold the two short sides of the rectangle toward the center, folding the rectangle into thirds, like a letter. Rotate dough 90 degrees, then roll out again into a 8-by-15-inch rectangle; fold into thirds again. Wrap dough in plastic wrap and chill for at least 20 minutes.
- Roll the dough out into a roughly 8-by-15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes two more times. At this point, wrapped dough can be kept in the refrigerator up to 3 days, or freezer for 2 months.
- Prepare the filling: In the bowl of an electric mixer, combine almond paste, butter, confectioners' sugar, 2 tablespoons of the egg whites and the salt. Beat to combine, then beat in lemon juice, adding more to taste, if you like.
- Line two rimmed sheet pans with parchment paper. Unwrap the dough and cut in half.
- On a lightly floured work surface, roll each half into a 6-by-24-inch rectangle. Spread 1/2-cup filling on each in an even strip down the center (about 2 1/2-inches wide).
- Fold one long side over the filling, leaving the remaining third of the dough exposed. Use a pastry brush to the open border of dough with reserved egg whites on both the long side and two short ends. Fold the second long side over the first; pinch and press the seam tightly along the length and at both short ends, sinking your fingertips into the pastry to create a tight seal.
- Remeasure dough to make sure it's at least 24 inches long; if necessary, stretch it back out. Form into an oval, then tuck one end into the other. Pinch and press the seam together, then transfer oval to prepared sheet pans and flip over so it's seam-side down. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise in a warm spot for 30 to 45 minutes, or until slightly puffy.
- When ready to bake, heat oven to 375 degrees. Brush pastry with more egg white, then bake until golden, about 25 minutes, rotating sheet pans from front to back and top to bottom halfway through.
- As soon as the pastries come out of the oven (and the pastries are piping hot!), do something that seems a little crazy: Compress each pastry slightly by using the sheet pan with the other pastry on it, setting the sheet pan on top of the pastry and pressing gently to eliminate the air pocket between the pastry and filling. Transfer the sheet pans to wire racks and allow pastries to cool completely.
- Prepare the icing: In a small bowl, whisk together confectioners' sugar, vanilla, fine sea salt and 4 teaspoons water. Spread icing over tops of the kringles. Let icing dry before slicing and serving.
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
KRINGLE
Provided by Food Network
Categories dessert
Time P3DT1h25m
Yield 2 kringles
Number Of Ingredients 15
Steps:
- Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.
- Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.
- Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.
- Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
- Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.
- Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
- To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.
- Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.
- Preheat the oven to 350 degrees F.
- Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.
- Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.
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.
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.
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.
SWEDISH KRINGLE
Steps:
- Mixture 1: Cut oleo into flour. Stir in hot water and almond extract with a fork. Divide in half. Pat into 2 long strips each 5x12 on cookie sheet.
- Mixture 2: Bring water and oleo to boil. Add flour as you remove from heat and stir until smooth. Beat in eggs one at a time each time beating till smooth. Add almond extract. Spread over mixture 1.
- Bake at 350°F for 1 hour.
- Mix frosting ingredients together. Add water enough to make smooth. Frost while warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DANISH ALMOND KRINGLE
Steps:
- In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
- In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
- Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
- To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
- Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
- Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.
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