Christmas Kringle

[Guest guest]

Christmas Kringle

 

Plan your dough at least 1 to 2 days in advance. I have stored it as

long as 5 days and it's been ok. Making the dough is very simple. It

takes just a few minutes to prepare and refrigerate. Creating the

kringle takes more time, but it is worth it! Prep Time: approx. 45

Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 13 Hours 15

Minutes. Makes 3 braids (18 servings). Crust recipe: Printed from

Allrecipes, Submitted by Colleen Royal

 

Crust:

1 cup butter

2 cups sifted all-purpose flour

1 cup sour cream

 

Northwest Filling:

1 c Golden Raisins

3 c Cranberries

1 c Brown Sugar

2 T Cornstarch

1/4 t Salt

3/4 c Pear Juice (can use apple)

1 1/4 t Triple Sec

2 cups choped pecans

 

Topping:

finley chopped walnuts

1 cup confectioners' sugar

2 tablespoons orange juice

 

 

Directions

1 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.

2 Prepare the filling by placing everything but the Triple Sec &

pecans in a saucepan. Cook over medium heat until berries pop &

mixture thickens. Add Triple Sec & pecans. Let mixture cool all the

way or it will melt your dough.

3 Preheat oven to 375 degrees F (190 degrees C). Lightly

grease a baking sheet.

4 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

finely chopped walnuts. Repeat with remaining ingredients to form 3

braided danishes. Arrange danishes on prepared baking sheet.

4 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 juice until smooth. Drizzle in fine streams over

warm danishes.

 

Other options:

 

Traditional Filling:

1 cup butter, softened

2 cups brown sugar

1 1/2 cups chopped English

walnuts, divided

[Guest guest]

If I start this tomorrow I will have it done on time.

I've never made this but I have eaten it, very good.

 

Lily

 

, " strayfeather1 "

<otherbox2001 wrote:

>

> Christmas Kringle

>

> Plan your dough at least 1 to 2 days in advance.