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Almond Kringle Recipe

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This recipe for Almond Kringle, by , 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 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.

 

 

 

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