KRINGLER
This bakery delicacy sells for upwards of $3 a slice here...make two whole pastries for that! This is one of my most requested recipes for gatherings. People are so surprised when they find out how fast and easy this is!
Provided by Susan Lee
Categories Dessert
Time 45m
Yield 2 14inch pastries
Number Of Ingredients 12
Steps:
- For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
- Each strip should be about 3" wide and the length of the cookie sheet.
- Bring to a boil: 1 cup water and 1/2 cup butter.
- Pull mixture off stove and quickly add 3 eggs, beating after each addition.
- Add 1 TB almond extract and one cup flour.
- Divide mixture in half and spread over bottom layer.
- Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
- Slice into1-1 1/2 inch slices.
Nutrition Facts : Calories 2523.6, Fat 147, SaturatedFat 90, Cholesterol 683.3, Sodium 1093.6, Carbohydrate 277, Fiber 3.4, Sugar 178.9, Protein 23.8
DANISH KNOTS (KRINGLER) LIGHT FLAKY BAKED WHIPPED CREAM COOKIES
During my travels in Denmark, I fell in love with Danish treats. This is a very old, authentic recipe for a slightly sweet Danish cookie. The addition of whipped cream makes a tender, delicate texture.
Provided by Garden Gate Kate
Categories Dessert
Time 32m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- Sift flour, sugar, and baking powder together in a bowl. Cut in butter until particles are the size of rice kernels. (I allow butter to slightly soften at room temperature while I gather my ingredients to make cutting it into the flour easier, but it should still be mostly firm).
- In a separate bowl, whip heavy whipping cream until soft peaks form. (Whip it until it is the consistency of whipped cream used for topping a slice of pie).
- Mix in cream with a fork and knead lightly with fingertips until mixture makes a ball.
- Roll a fourth of the dough at a time into a 6 by 4 inch rectangle. Sprinkle crushed loaf sugar over the dough, pressing in lightly. (I use granulated sugar instead of loaf sugar.) Cut into 6 by ΒΌ inch strips. Form into figure eights or loose knots to resemble pretzels. Place on ungreased parchment paper-lined cookie sheets. (Note: when making pretzel shapes, press the dough down where the strips overlap to make the same thickness as the sides of the cookie for even baking. Otherwise, the sides will cook too quickly leaving the thicker layered of dough still raw).
- Bake at 400F degrees about 12 minutes or until lightly golden. (Because oven temperatures vary, I bake mine for 16 minutes to achieve lightly golden color all over. Watch closely for they burn easily.) Store in an airtight cookie tin at room temperature.
Nutrition Facts : Calories 542, Fat 36.6, SaturatedFat 22.7, Cholesterol 114, Sodium 253.9, Carbohydrate 47, Fiber 1.5, Sugar 2.7, Protein 7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love