Burgermeister Meisterburger Almond Kringle Recipes

Steps:

• For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
• Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
• Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
• Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
• Bake 15 to 20 minutes or until pastry is golden brown.
• For icing, whisk together all ingredients, adding additional cream if necessary.
• Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.

Steps:

• In a large mixing bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours.
• Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Then pinch the ends and tuck under. Place 2 inches apart on greased baking sheets.
• Bake at 350 degrees for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
• Combine icing ingredients; drizzle over kringles.

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
• In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
• In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
• Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
• Place on prepared rack in pan.
• Bake for 25 to 30 minutes, or until chicken is golden brown.

Steps:

• Part 1: Cut butter into flour and add sufficient cold water to form into pie crust, divide into two balls. Flatten each into a 3" wide strip on cookie sheet.
• Part 2: Put water and butter in saucepan, and heat to boiling. Remove from stove and add flour all at once. Stir until smooth. Add eggs, one at a time, beating until smooth each time. Add almond extract and spread onto the strips.
• Bake: 425 degrees F for 15 minutes.
• Then 400 degrees for 30 minutes.
• Cool and frost.
• Cut into 1" strips for serving.

Steps:

• Sprinkle yeast and 1 teaspoon of sugar over warm water. Stir to dissolve. Let stand until bubbly, about 10 - 15 minutes.
• Heat milk, sugar, salt and butter just until butter melts. Cool to lukewarm.
• Stir in yeast, eggs and 2 cups of flour; beat until smooth. Stir in enough flour to make a soft dough. Knead until elastic.
• Press into lightly greased large bowl; turn dough over. Cover; let rise in a warm place, until double in volume.
• Punch dough down; divide in thirds. Roll each to 30 x 4-inches.
• Spread each with 1/3 of the filling; roll up, pinching edges; twist each into pretzel shape. Place on cookie sheets.
• In a small bowl, beat egg white with water. Brush kringle with egg wash mixture.
• Bake in a preheated moderate oven (350-degrees Fahrenheit) for 30 - 35 minutes or until done. Remove from oven and let come to room temperature.