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Mom's Danish Kringle Recipe

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This recipe for Mom's Danish Kringle is from Cookin' Up an Anniversary Celebration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. sifted flour
1 tsp. salt
4 rounded Tbsp. sugar
1 packet yeast
1/2 cup warm water
1 cup butter
1 cup milk
3 egg yolks
2-3 cans pie filling, any flavor(s)
Directions:
Directions:
Combine flour, salt, and sugar in a very large bowl. In a glass cup or coffee mug, dissolve yeast in the warm water. In microwave or on stove, melt the butter in the milk. Add the three egg yolks to the milk and butter mixture.

Add the liquids to the dry ingredients in the large bowl. Mix well. Do not knead. Let stand in refrigerator overnight in a large covered bowl.

In the morning, roll half the dough at a time into a long roll. Flatten with a rolling pin into a rectangle the size of your cookie sheet. Place on cookie sheet and spread a can (or more) of pie filling over the dough. Fold about 2-3 inches of the dough in on all edges. Repeat with other half of dough.

Let raise for 30 minutes to an hour. Bake at 375º for 15-20 minutes per pan, or until lightly golden brown. Allow to cool a bit and drizzle with powdered sugar icing and nuts if desired. Serve warm.

Serves 15-18. Best served fresh.
Personal Notes:
Personal Notes:
This is an easy and delicious pastry to serve for a brunch. I usually make one cherry and one peach. Don't forget to start the process the night before you want to serve this!

 

 

 

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