Ingredients: |
Ingredients: Filling:
3/4 cup light brown sugar, packed
1 cup pecans, toasted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons butter, cut into 1/2 inch pieces and chilled
Dough:
4 cups flour
2 tablespoons confectioners' sugar
2 1/4 teaspoons instant yeast or 2 1/4 teaspoons fast rising yeast
3/4 teaspoon salt
16 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
4 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled
2 cups sour cream
1 large egg, slightly beaten
Glaze:
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
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Directions: |
Directions:In a food processor, process brown sugar, pecans, and salt until pecans are coarsely ground; add butter and pulse until mixture resembles coarse meal; transfer to a bowl.
Prepare the dough by adding flour, sugar, yeast, salt, butter and shortening to the food processor; pulse until mixture resembles a coarse meal; transfer to another bowl.
Stir in sour cream so that it forms a dough.
Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
Cover half the dough (lengthwise) with half the filling, then fold over and pinch edges to seal; shape into an oval by inserting ends into each other and pinching to seal.
Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
Repeat with other half.
Preheat oven to 350 degrees F; brush each danish with the egg and bake until golden brown, about 40 to 50 minutes, rotating pans halfway through baking.
Cool 30 minutes.
Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
Drizzle glaze over danish and let set for 10 minutes.
Serve warm or room temperature.
Store in an airtight container up to 2 days. |
This recipe for Kringle II is from