Raspberry Cream Cheese Kringle

Saffron

A Traditional Danish Pastry

ingredients

Dough

4 cups all-purpose flour
1 cup butter, slightly softened
2 TB. sugar
1 tsp. salt
1 pkg. dry yeast
2 eggs, beaten
1 cup milk

Cream Cheese Filling

1 8 oz. pkg. cream cheese
1/2 cup sugar
1 tsp. pure vanilla extract

Raspberry Filling

4 TB. raspberry jam
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup chopped pecans

Glaze

2 2/3 cup powdered sugar
2 TB. butter, softened
4 TB. hot water
1 TB. milk
1-2 tsp. pure vanilla extract

directions

Dough Prep

Put the flour, butter, sugar and salt into a bowl. Using your hands blend together until the mixture is crumbly. In a separate bowl, mix the dry yeast, beaten eggs, and the milk. Don’t worry that yeast remains cold. Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball. You may have to work the final flour into the dough with your hands. Divide it into two pieces, flatten into discs, wrap in plastic wrap and put them into the refrigerator overnight.

Kringle Prep

1
Preheat the oven to 350. Beat together the cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow. Spread half the cream cheese filling over each piece of dough. Then, spread each kringle with half of the raspberry mix and sprinkle with half of the pecans. Rolling from the short ends, roll each side to the center. Pinch the center together and roll the ends under. Place kringle on an ungreased cookie sheet. Bake 20-25 minutes. Remove kringles from cookie sheets to a cooling rack and let cool about 10 minutes before glazing.
2
Mix glaze ingredients together and whisk until smooth. Top the kringles with the glaze. Tastes great warm, so slice right after glazing if desired.
3
Prep time: 15 minutes for dough, 15 minutes for assembly. Baking time: 25 minutes. Serves: 8-10 (makes 2)

Source: Penzey's Spice Catalog