Danish Kringle

Ingredients

Pastry

• 3/4 cup butter
• 2 3/4-3 cups sifted flour, divided
• 1 (1/4 ounce) package dry yeast
• 1/4 cup lukewarm water
• 3 tablespoons sugar, divided
• 1 egg, beaten, divided
• 3/4 cup cold milk
• 1 teaspoon salt

Almond Filling

• 1/4 cup butter
• 1 1/2 cups powdered sugar (confectioner's sugar)
• 1/2 teaspoon ground cardamom
• 1/4 cup finely chopped almond
• 2 1/2 teaspoons heavy cream

Directions

1. 1

   For the pastry:.

2. 2

   Blend the butter and 1/4 cup of the flour together and set aside.

3. 3

   Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.

4. 4

   Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.

5. 5

   Blend in remaining flour to form a stiff dough.

6. 6

   Chill in refrigerator for about 45 minutes,

7. 7

   When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.

8. 8

   Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.

9. 9

   Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.

10. 10

    Repeat the folding and rolling process two more times.

11. 11

    Wrap the dough in waxed paper and chill for 30-60 minutes.

12. 12

    For the filling:.

13. 13

    Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.

14. 14

    Assembly:.

15. 15

    Preheat your oven to 375 degrees.

16. 16

    Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.

17. 17

    Spread each strip with filling, leaving at least 1/4 inch on all sides.

18. 18

    Roll as a jelly roll, starting with the 24-inch edge.

19. 19

    Moisten edges, seal, and stretch to about 30 inches.

20. 20

    Place on a greased baking sheet.

21. 21

    Shape into an oval or pretzel shape.

22. 22

    Flatten to about 1/2-inch thickness.

23. 23

    Brush with the reserved egg.

24. 24

    Cover with a moist cloth, and let rise in a warm place for 30 minutes.

25. 25

    Bake for 25-30 minutes or until golden brown and delicious.