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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Almond Kringle Recipe

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This recipe for Almond Kringle is from The Calvey Family Cookbook, 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:  
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.

 

 

 

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