RASPBERRY KRINGLE - NUWAVE RECIPE - (4/5)
Provided by SweetyBakes
Number Of Ingredients 8
Steps:
- Mix flour and butter until crumbly. Add sour cream and blend throughly. Split dough in half, roll length in wax paper, and refrigerate for 3 hours. Cut parchment paper in circle, to cover 1-inch NuWave rack.Take half of the dough out, and mold into a ring shape, directly on the parchment paper. Flatten out the dough ring to about 3 inches wide, ring-shaped. Take half the can of raspberry filling and spoon lengthwise in the dough ring. Light turn up edges a bit, so filling doesn't fall over the sides while baking. Place the 1-inch rack with prepared Kringle ring in the NuWave Oven. Bake on Power Level 7 for 40 minutes. When done baking, remove dome, let Kringle sit on rack to cool. Remove rack from NuWave Oven after cooling for 5 minutes, and cool completely on wire rack. Drizzle with icing when cool. Repeat steps 5 through 13 with other half of dough, and other half can of raspberry filling.
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
MINI RASPBERRY MOUSSE PARFAITS RECIPE RECIPE - (4/5)
Provided by á-7149
Number Of Ingredients 6
Steps:
- Directions Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled. Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping. Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving. Yield: 4 servings. Nutrition Facts: 1 parfait equals 143 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 29 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit. 4 points
KRINGLE
A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling. This one, which is adapted from "Midwest Made: Big, Bold Baking from the Heartland" by Shauna Sever, is rich with almond paste. While kringles are best served within a day or two of baking, they can also be frozen. Just wait to ice them after defrosting, otherwise the icing gets a little sticky.
Provided by Melissa Clark
Categories brunch, snack, pastries, dessert
Time 2h
Yield 2 (10-inch) kringles (about 12 servings)
Number Of Ingredients 17
Steps:
- Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half.
- In a medium bowl, whisk together milk and egg. Scrape flour mixture into the bowl and use a flexible spatula to stir together until nearly all the flour is moistened. Use your hand to quickly knead the dough to bring it together. Transfer dough to a work surface, pat into a rectangle, and wrap with plastic wrap. Refrigerate for at least 4 hours and up to 2 days.
- On a lightly floured surface, roll chilled dough into a roughly 8-by-15-inch rectangle. Fold the two short sides of the rectangle toward the center, folding the rectangle into thirds, like a letter. Rotate dough 90 degrees, then roll out again into a 8-by-15-inch rectangle; fold into thirds again. Wrap dough in plastic wrap and chill for at least 20 minutes.
- Roll the dough out into a roughly 8-by-15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes two more times. At this point, wrapped dough can be kept in the refrigerator up to 3 days, or freezer for 2 months.
- Prepare the filling: In the bowl of an electric mixer, combine almond paste, butter, confectioners' sugar, 2 tablespoons of the egg whites and the salt. Beat to combine, then beat in lemon juice, adding more to taste, if you like.
- Line two rimmed sheet pans with parchment paper. Unwrap the dough and cut in half.
- On a lightly floured work surface, roll each half into a 6-by-24-inch rectangle. Spread 1/2-cup filling on each in an even strip down the center (about 2 1/2-inches wide).
- Fold one long side over the filling, leaving the remaining third of the dough exposed. Use a pastry brush to the open border of dough with reserved egg whites on both the long side and two short ends. Fold the second long side over the first; pinch and press the seam tightly along the length and at both short ends, sinking your fingertips into the pastry to create a tight seal.
- Remeasure dough to make sure it's at least 24 inches long; if necessary, stretch it back out. Form into an oval, then tuck one end into the other. Pinch and press the seam together, then transfer oval to prepared sheet pans and flip over so it's seam-side down. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise in a warm spot for 30 to 45 minutes, or until slightly puffy.
- When ready to bake, heat oven to 375 degrees. Brush pastry with more egg white, then bake until golden, about 25 minutes, rotating sheet pans from front to back and top to bottom halfway through.
- As soon as the pastries come out of the oven (and the pastries are piping hot!), do something that seems a little crazy: Compress each pastry slightly by using the sheet pan with the other pastry on it, setting the sheet pan on top of the pastry and pressing gently to eliminate the air pocket between the pastry and filling. Transfer the sheet pans to wire racks and allow pastries to cool completely.
- Prepare the icing: In a small bowl, whisk together confectioners' sugar, vanilla, fine sea salt and 4 teaspoons water. Spread icing over tops of the kringles. Let icing dry before slicing and serving.
RASPBERRY CREAM CHEESE KRINGLE BY PENZEYS
They state you can use a variety of fillings and assemble it when you are ready so you can have a special treat Christmas Morning. Looking at their photo my mouth drooled and I am not feeling good so that says something... A note? Do not sub into this one ok? If it says butter use butter. See note on Raspberry Enlightenment with this exception.
Provided by drhousespcatcher
Categories Dessert
Time 25m
Yield 20 for two rolls, 10 serving(s)
Number Of Ingredients 17
Steps:
- Put flour, butter, sugar, salt in bowl. Using pastry blender or your hands blend until mixture is crumbly.
- In another bowl mix yeast, eggs and milk. Add milk to dry. Mix well with fork until blended and form a ball. Work final flour into dough with hands.
- Divide into two pieces flatten to disks wrap in plastic and refrigerate over night.
- Preheat oven to 350. Beat cream chees sugar and vanilla together.
- Roll out dough into rectangle 1/8 inch thin. [Use a pastry rolling pin if you have one. As wide as cookie sheet and as close to 1/8 inch as you can get.].
- Spread 1/2 cream cheese filling over each piece. Then -- Spread with 1/2 of raspberry enlightenment. Finally Sprinkle with half pecans.
- Rolling from short end roll each side to center. Pinch center and roll ends under.
- Place each on a NOT greased cookie sheet.
- Bake 20 to 25 minutes. Change racks halfway through baking time. Go from lower to higher and higher to lower. When Golden cool on cooling rack for at least 10 minutes before glazing.
- Mix glaze ingredients and whisk until smooth. Top Kringles with glaze.
- Serve warm.
- After all this typing wife gets one. I get one. I have no clue what you are going to do.
- Note: This is a Penzey's product called Raspberry Enlightenment. It and it consists of Ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid.
- Translated use a Raspberry thinnish jam or fruit filling. The tapioca is your thickener. Do not attempt to make if you are a beginner unless you buy the specified product or have access to a long time baker. It takes some knowledge of baking to know what to sub. However if you want to buy check Penzey's online.
Nutrition Facts : Calories 728.4, Fat 39, SaturatedFat 19.8, Cholesterol 125.8, Sodium 475.4, Carbohydrate 86.3, Fiber 2.5, Sugar 44.7, Protein 10.5
RASPBERRY MOJITO PUNCH RECIPE - (2.3/5)
Provided by á-2304
Number Of Ingredients 9
Steps:
- Combine sugar and mint. Using the back of a wooden spoon, lightly mash the mint by pressing it against the side of the bowl. Add the cold water, raspberry juice blend, and lime juice, stirring until sugar dissolves. Stir in club soda and ice cubes. Add raspberries and lime slices.
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ICED RASPBERRY PASTRY BRAID - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (15)Category BreakfastCuisine DanishTotal Time 6 hrs 25 mins
- You can start the dough (next step) and prepare this filling during one of the refrigeration times. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat. Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using. You can also make it 1-2 days ahead of time. Once cooled down, cover, and store in the refrigerator until ready to use.
- Spread 1/2 of the raspberry filling down the length of the center of the strip, which should be about 3 inches wide. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling. The braids may seem very narrow, but they puff up and out as they bake.
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