Danish Kringle

Recipe Ingredients

1/2 cup butter or margarine
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 egg
1/2 cup lukewarm milk (scalded, then cooled)
Almond or Pecan Filling
1/4 cup chopped nuts

Almond Filling
1 (8 ounce) can almond paste (1 cup)
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened

Pecan Filling
1 1/2 cups chopped pecans
1 cup packed brown sugar
1/2 cup butter or margarine, softened

1 cup confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract


Kringle: Cut butter into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture; beat until smooth; dough will be very soft. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Prepare Almond Filling. Divide dough into halves; return one half to refrigerator. Roll other half into 15 x 6-inch rectangle on floured cloth-covered board with floured stockinet-covered rolling pin. Spread half the filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1 1/2-inch overlap; pinch edges to seal.

Carefully arrange Kringle, seam side down, on greased cookie sheet in oval or horseshoe shape. Pinch ends together for the former. Repeat with remaining dough. Cover; let rise in warm place 30 minutes.

Heat oven to 375 degrees F. Bake until golden brown, 20 to 25 minutes. Spread with Glaze; sprinkle with nuts.

Almond Filling: Mix almond paste, brown sugar and butter until smooth.

Pecan Filling: Mix pecans, brown sugar and butter.

Glaze: Mix confectioners' sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.

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