Almond Kringle Recipe
Tried it? Rate this Recipe:
|
 This recipe for Almond Kringle, by m j calvey, is from The Calvey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
|
Contributor: |
Contributor: m j calvey
Added: Sunday, October 12, 2008
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 12 oz. can "Solo" Almond filling,
2 c. sifted flour,
1/2 tsp. salt,
1 Tbs. sugar,
1/2 c. butter,
1 pkg. active dry yeast,
1/4 c. warm water,
1/4 c. cold milk,
1 egg beaten
|
|
Directions: |
Directions:Stir together flour, salt and sugar. Cut in butter. Soften yeast in warm water. Combine milk and egg. Stir yeast and egg mixture into flour mixture. Stir enough to dampen flour. Cover and refrigerate overnight. Divide dough into two parts and leave one in refrigerator. Roll half into an 18 x 10 inch rectangle. Spread 1/2 the almond filling over the center section of the dough. Bring sides over, one on top of the other. Pinch ends. Place dough, center side up on baking sheet. Let rise until double. Bake at 375 º 25 minutes. While warm, frost with a mixture of 1/4 c. browned, melted butter and 1 1/2 c. powdered sugar plus 3/4 tsp. vanilla and a little water. Cool before serving. |
|
Number Of
Servings: |
Number Of
Servings:15 |
Preparation
Time: |
Preparation
Time:2 days |
Personal
Notes: |
Personal
Notes: Other fillings can be substituted for the almond filling.
|
|
