DANISH SUGAR PRETZELS (KRINGLER)
The pretzel is the trade sign of the Danish baker. Danes use this shape for all kinds of baked goods, including cakes, pastries, breads, and cookies. From The Great Scandinavian Baking Book.
Provided by Olha7397
Categories Dessert
Time 27m
Yield 130 cookies
Number Of Ingredients 6
Steps:
- Cover baking sheets with parchment or grease them.
- Preheat oven to 350°F.
- In a bowl, or in the work bowl of a food processor, combine flour, butter, baking, powder, egg, and heavy cream.
- Mix with hand mixer or process until dough forms.
- Chill 30 minutes.
- Using pieces of dough the size of a small walnut, roll into thin strips about 6 inches long.
- Turn into pretzel shapes and dip tops in pearl sugar or crushed sugar cubes.
- Place on prepared baking sheets with sugar side up.
- Bake for 10 to 12 minutes until golden.
Nutrition Facts : Calories 26.8, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.6, Sodium 13.8, Carbohydrate 2.2, Fiber 0.1, Protein 0.4
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 ¼ 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
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 KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
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