Ingredients
-
2 cups All-Purpose Flour
-
1/4 teaspoon Salt
-
1 cup Buttercubed
-
1 cup Sour Cream
-
1 large Egg
-
8 ounces Cream Cheesesoftened
-
1/4 cup Brown sugar
-
1/2 teaspoon Ground Cinnamon
-
1 1/4 cups ENGLISH WALNUT
-
1 cup Sugar
-
2 teaspoons Water
Directions
A lovely and delectable festive pastry is the Danish kringle. This dish comes from the mother of my father-in-law, who was raised in Denmark. Although it appears to be an intricate braid, it is just made by crossing dough strips. Since the dough is simple to prepare and doesn’t require yeast, you can prepare it at least one to two days ahead of time.
Steps
|
1
Done
|
Gather all ingredients. |
|
2
Done
|
In order to prepare the pastry, pulse together the flour and salt in a food processor. Pulse in butter until pea-sized chunks are included. |
|
3
Done
|
Pulse in sour cream to create a sticky dough. Refrigerate dough for eight hours or overnight, being sure to cover it tightly with plastic wrap. |
|
4
Done
|
Set the oven's temperature to 375°F, or 190°C. Put parchment paper on the bottom of a large baking sheet. |
|
5
Done
|
To prepare the filling: Lay the yolk in a medium-sized bowl and reserve the egg white for the egg wash. |
|
6
Done
|
Cream cheese, cinnamon, and brown sugar should be added and smoothed out with an electric mixer. |
|
7
Done
|
Add one cup of toasted walnuts and stir until fully mixed. |
|
8
Done
|
Split the cold dough in half. |
|
9
Done
|
On a surface dusted with flour, roll each piece of dough into a rectangle measuring 10 by 12 inches. |
|
10
Done
|
Spoon half of the filling along the middle four inches of each rectangle, starting from the short side. |
|
11
Done
|
Cut the unfilled pastry into eight horizontal strips on both sides of the filling. Fold each strip over the filling, alternating sides, working from top to bottom. Place braids on the baking sheet that has been prepared, pressing to close ends and tuck under. |
|
12
Done
|
Smoothly beat egg white with 1 tablespoon water; evenly brush each braid. Bake the kringles for 30 to 35 minutes, or until they are golden brown, in a preheated oven. Allow the baking sheet to cool for half an hour. |
|
13
Done
|
As the pastries cool, prepare the glaze: In a small bowl, whisk together confectioners' sugar and two tablespoons water until smooth and drizzle-worthy. Drizzle or spoon glaze over cooled pastries; top with reserved 1/4 cup walnuts. |
